BBQ Chicken Quesadilla Recipe

Introduction

This BBQ Chicken Quesadilla is a flavorful twist on a classic favorite, combining tender seasoned chicken with melty cheeses and smoky BBQ sauce. Paired with a tangy homemade dipping sauce, it’s perfect for a quick dinner or game day snack.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• ½ cup BBQ sauce
• 2 XL Grande Burrito Tortillas
• 1 cup shredded pepper jack cheese
• 1 cup shredded cheddar cheese
• ½ cup mayo
• ½ cup sour cream
• 3 tbsp pickled jalapeños
• 3 tbsp jalapeño juice
• 2 tsp paprika
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chili powder
• Avocado oil (for cooking)
• Salt, pepper, and garlic (SPG) seasoning
• BBQ rub (your favorite blend)

Instructions

1. Step 1: Cube the chicken thighs into bite-size pieces and place them in a bowl. Add a splash of avocado oil, then season with salt, pepper, garlic (SPG), and your BBQ rub. Toss to coat evenly.
2. Step 2: Thinly slice the green bell pepper and yellow onion.
3. Step 3: Prepare the dipping sauce by combining mayo, sour cream, pickled jalapeños, and jalapeño juice in a bowl. Mix thoroughly, then refrigerate until serving.
4. Step 4: Preheat a griddle or large skillet to high heat.
5. Step 5: Add the sliced peppers and onions to the hot griddle. Cook for 8–10 minutes until softened, stirring occasionally.
6. Step 6: Add the cubed chicken to the griddle and cook for 5–7 minutes until fully cooked through. Remove from the griddle and set aside.
7. Step 7: Place one XL Grande tortilla on the griddle and warm for about 1 minute on each side.
8. Step 8: On the warm tortilla, layer ½ cup shredded cheddar cheese, half of the cooked peppers and onions, half of the chicken pieces, ¼ cup BBQ sauce, and ½ cup shredded pepper jack cheese.
9. Step 9: Fold the tortilla over to create the quesadilla. Cook for 3 minutes on each side until golden brown and the cheese is melted.
10. Step 10: Remove from the griddle, cut into thirds, and serve warm with the chilled homemade dipping sauce.

Tips & Variations

• Substitute chicken thighs with chicken breasts for a leaner option, but be sure to adjust cooking time to avoid drying out the meat.
• Add fresh cilantro or green onions for an extra layer of freshness.
• For a spicier kick, add extra pickled jalapeños inside the quesadilla or sprinkle cayenne pepper in the seasoning.
• Use a blend of cheeses like Monterey Jack and mozzarella if pepper jack isn’t available.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortilla crispy and the cheese melty. The dipping sauce should be kept refrigerated and used within 4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dipping sauce ahead of time?

Yes, the dipping sauce can be prepared up to 2 days in advance and stored in the refrigerator. This allows the flavors to meld for a tastier sauce.

Can I use flour tortillas instead of XL Grande Burrito Tortillas?

Absolutely. Regular large flour tortillas work well, but XL sizes help hold more filling and make folding easier.

BBQ Chicken Quesadilla Recipe

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★★★★★

4.5 from 133 reviews

• Author: Charlotte
• Total Time: 40 minutes
• Yield: 2 quesadillas (serves 2-4) 1x

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Description

This BBQ Chicken Quesadilla recipe combines tender, seasoned chicken thighs with sautéed peppers and onions, melted cheddar and pepper jack cheeses, and a smoky BBQ sauce, all folded inside warm XL tortillas. Served with a creamy, tangy jalapeño dipping sauce, it’s a flavorful twist on a classic quesadilla perfect for a hearty lunch or dinner.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 pounds boneless skinless chicken thighs, cubed
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 tbsp avocado oil
• Seasoning: Salt, Pepper, Garlic powder (SPG) and BBQ rub to taste
• 2 tsp paprika
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chili powder

Quesadilla Assembly

• 2 XL Grande Burrito Tortillas
• 1 cup shredded pepper jack cheese
• 1 cup shredded cheddar cheese
• ½ cup BBQ sauce

Jalapeño Dipping Sauce

• ½ cup mayonnaise
• ½ cup sour cream
• 3 tbsp pickled jalapeños
• 3 tbsp jalapeño juice

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Instructions

1. Prepare the Chicken: Cube the chicken thighs into bite-size pieces and place in a bowl. Add avocado oil and season with salt, pepper, garlic powder (SPG), and BBQ rub evenly, tossing to coat well.
2. Prepare Vegetables: Thinly slice the green bell pepper and yellow onion to get them ready for cooking.
3. Make the Dipping Sauce: In a bowl, combine mayonnaise, sour cream, pickled jalapeños, and jalapeño juice. Mix thoroughly and refrigerate until ready to serve to allow flavors to meld.
4. Preheat Griddle: Heat your griddle to high heat to ensure proper searing of the vegetables and chicken.
5. Sauté Peppers and Onions: Add the sliced peppers and onions to the hot griddle. Cook for 8-10 minutes, stirring occasionally, until they become soft and slightly caramelized.
6. Cook Chicken: Add the seasoned, cubed chicken to the griddle alongside the vegetables. Cook for 5-7 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove from griddle and set aside.
7. Warm Tortillas: Place one XL Grande tortilla on the griddle and warm it for 1 minute on each side to make it pliable and slightly toasted.
8. Assemble Quesadilla: On the warmed tortilla, layer ½ cup shredded cheddar cheese, half of the cooked peppers and onions, half of the cooked chicken, ¼ cup BBQ sauce drizzled evenly, then ½ cup shredded pepper jack cheese on top.
9. Cook Quesadilla: Fold the tortilla over the filling and place back on the griddle. Cook for about 3 minutes on each side, pressing lightly, until the quesadilla is golden brown and the cheese has melted completely.
10. Serve: Remove the quesadilla from the griddle, cut into thirds, and serve warm with the chilled jalapeño dipping sauce on the side for dipping.

Notes

• For best flavor, use freshly shredded cheese rather than pre-shredded.
• Adjust spice level in the dipping sauce by adding more or fewer pickled jalapeños and juice.
• Avocado oil can be substituted with another high-heat oil such as canola or grapeseed oil.
• Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
• If griddle is unavailable, a large non-stick skillet or cast-iron pan can be used for cooking and assembling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: BBQ Chicken Quesadilla, grilled quesadilla, BBQ chicken recipe, cheesy quesadilla, jalapeño dipping sauce, easy dinner, stovetop quesadilla