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.

Ingredients

Scale

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

Instructions

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.
Prepare Vegetables: Thinly slice the green bell pepper and yellow onion to get them ready for cooking.
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.
Preheat Griddle: Heat your griddle to high heat to ensure proper searing of the vegetables and chicken.
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.
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.
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.
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.
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.
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