BBQ Chicken Quesadillas

Last week I went to the local Safeway and they had an amazing deal on rotisserie chickens.  Only $5.  So I decided to purchase one and make a couple of recipes.  Using the roasted chicken you can quickly make a couple of meals.  There is plenty of meat on the bird and the bones can be used to make a nice stock or even a whole chicken noodle soup. The first recipe is inspired by the upcoming football game weekend.  You know the one.  I would call it by its name but I don’t want to get sued.  Hand-held foods are the best for football parties.

bbq chicken quesadillas

This quesadilla is quick, easy, portable and totally delicious.

BBQ Chicken Quesadilla

  • 2 cups chopped chicken – from a roasted, boiled or grilled chicken
  • 1 red onion – diced
  • 1/2 pound bacon – fried and crumbled
  • 1 tomato diced
  • 8-10 oz cheese
  • 8 flour tortillas
  • 1 cup barbecue sauce
  • sour cream and salsa for serving

Preheat a large skillet that is bigger than your tortillas to medium/high heat.   I have a large round grill pan that I use to make quesadillas.  They make tortillas in many shapes and sizes.  Make sure to purchase tortillas that are sized and shaped to fit into your pans.

Place a tortilla on the preheated skilled.  Cover with a handful of cheese. Then sprinkle on the onions and tomatoes.

Top with cheese, tomatoes and onions

Top with 1/4 cup of chicken.  Layer on 1/4 of the bacon.

Chicken and bacon

Drizzle on some bbq sauce.  A little goes a long way here.

Drizzle on the sauce

Finally sprinkle on another handful of cheese and cover with another tortilla. By adding cheese to both the top and bottom we will be nice and secured.  You don’t want the ingredients to fall out as you eat it.

Check the bottom for doneness.  If you see the bottom is starting to get nice and brown, it is time to flip.  Place a large spatula under the quesadilla, using your hand to steady the top, flip over.  Don’t worry if you loose a little bit.  Flipping a quesadilla takes some skill that can only be learned by flipping a lot of them.

Top and wait for the bottom to brown

When the cheese if fully melted and the bottom is browned, remove the quesadilla to a cutting board.  Using a pizza cutter, cut the quesadilla into 6-8 wedges.

An amazing quesadilla

Serve with a little sour cream, salsa and/or guacamole for a perfect football Sunday treat.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

5 Comments

  1. Yum. I've been so busy lately that this would be perfect to make on a night with little time. Only I wouldn't use a little sour cream. I'd add a big ole dollop to my quesadilla.

    • Rex

      Thrify, I am a huge fan of sour cream too. But, it just does not come across to well when you put a huge dollop in the pictures. Not that my blog is healthy by any means, but I try to limit the calories where I can. Haha.