Why You’ll Love BBQ Chicken Quesadilla Recipe

It comes together quickly — only about 20 minutes from start to finish.
The combination of smoky BBQ sauce and melted cheese delivers bold flavor.
It’s a satisfying one‑pan meal perfect for lunch or a light dinner.
Using a whole wheat, high‑fiber tortilla boosts nutrition without sacrificing taste.
It has a good balance of protein, carbs and fats (about 32 g protein per serving).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

One 3‑oz. raw boneless skinless chicken breast cutlet
1/8 tsp garlic powder
1/8 tsp onion powder
1 Tbsp BBQ sauce (with 45 calories or less per 2‑Tbsp serving) plus more for serving
1 large high‑fiber flour tortilla (110 calories or less)
1/4 cup shredded reduced‑fat Mexican‑blend cheese
2 Tbsp chopped red onion
1 Tbsp chopped fresh cilantro
nonstick spray

Directions

Bring a skillet sprayed with nonstick spray to medium‑high heat. Sprinkle the chicken with garlic powder and onion powder, and cook for about 4 minutes per side, until cooked through.
Once the chicken is cool enough to handle, roughly chop it. In a small bowl, toss the chopped chicken with the BBQ sauce.
Lay the tortilla flat, and spread the BBQ‑coated chicken onto one half of the tortilla. Top the chicken with shredded cheese, red onion and cilantro.
Clean the skillet if needed; respray with nonstick spray and return to medium‑high heat. Place the half‑loaded tortilla in the skillet for about 2 minutes.
Fold the bare half of the tortilla over the filling using a spatula, pressing lightly to seal. Carefully flip and cook until the quesadilla is crispy and golden, about 3 minutes.
Slice into wedges and serve immediately with extra BBQ sauce if desired.

Servings and timing

Makes 1 quesadilla.
Prep time: 5 minutes.
Cook time: 15 minutes.
Total time: 20 minutes.

Variations

Use leftover rotisserie shredded chicken instead of cooking a fresh cutlet for quicker prep.
Swap the whole wheat tortilla for a gluten‑free option (just note you might need two smaller tortillas if the size is reduced).
Use pepper jack cheese instead of the Mexican‑blend for a spicier kick.
Add slices of avocado for added creaminess and healthy fats.
You could also toss in some corn or black beans for extra texture and fiber.

Storage/Reheating

Storage: If you have leftovers (or make two quesadillas for later), allow them to cool completely, wrap tightly in foil or plastic wrap, and refrigerate for up to 2 days.
Reheating: Preheat a nonstick skillet over medium heat and reheat the quesadilla for 2‐3 minutes per side until the tortilla is crisp and the cheese is melted. Alternatively you can heat in an oven or toaster oven at 350 °F (175 °C) for about 5–7 minutes. Avoid microwaving if you want to maintain crispness.

FAQs

1. Can I use a different type of tortilla?

Yes — you can use a whole wheat, gluten‐free, or standard flour tortilla. Just be aware of differences in size, calories and texture. For gluten‑free, you may need two smaller tortillas to cover the filling fully.

2. What BBQ sauce should I choose?

Pick a BBQ sauce that you enjoy in flavor and check the nutrition. The original recipe uses one with 45 calories or less per 2 Tbsp serving. If you don’t mind more calories, any BBQ sauce will work — just adjust other ingredients if needed.

3. Can I make this vegetarian?

Certainly. Replace the chicken with shredded jackfruit, tempeh, or a cooked plant‑based chicken substitute. Toss it with BBQ sauce and proceed with the tortilla, cheese (or vegan cheese) and toppings.

4. Is it possible to make this ahead?

Yes. You can cook and chop the chicken in advance, toss it with BBQ sauce, and store it in the fridge for up to a day. When ready, assemble and grill the quesadilla just before serving for best texture.

5. Can I freeze the quesadilla?

You could assemble and freeze before cooking. Wrap tightly and freeze for up to 1 month. To reheat: thaw in the fridge overnight, then cook in a skillet or oven until warmed through and crispy.

6. How can I make it lower in carbs?

Use a low‑carb or high‑fiber tortilla, reduce the tortilla size, and omit or reduce the BBQ sauce. You might also use a lower‑carb cheese and skip the red onion if desired.

7. What sides go well with this quesadilla?

A simple green salad, salsa and fresh chopped veggies all pair nicely. You could also serve with a side of steamed broccoli, roasted sweet potatoes or a light slaw.

8. Can I add more toppings inside?

Yes — feel free to add sliced roasted red peppers, corn kernels, jalapeños, or even a dollop of sour cream after cooking. Just be aware extra fillings may require slightly longer cook time for melting and crisping.

9. What if my tortilla is too large and the filling falls out?

Work in manageable quantities — if the tortilla is very large, either reduce the amount of filling or use two smaller tortillas. When placing in skillet, press gently and fold carefully to help seal the edges.

10. How do I know when the quesadilla is done cooking?

You’ll know it’s done when the tortilla is golden brown and crisp on both sides, the cheese is melted inside, and the internal filling (chicken + BBQ sauce) is hot. Flip gently to prevent cheese from spilling out.

Conclusion

This BBQ Chicken Quesadilla is a clever, flavorful and speedy dish that fits nicely into a busy weeknight or lunch routine. With minimal prep and cooking time, flexible variation options, and satisfying taste and nutrition, it’s an easy recipe to make again and again. Enjoy the crisp edges, melted cheese and smoky BBQ‑chicken flavor in every wedge.