Cheesy BBQ Chicken Quesadilla

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A satisfying quesadilla packed with smoky BBQ chicken and melted cheese, ready for a quick meal. This Mexican-inspired chicken recipe, ready in about 20 minutes, pairs cooked chicken breast, BBQ sauce, flour tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Mexican cuisine 600 cal/serving

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Ingredients

1 cup, shredded cooked chicken breast
1/3 cup BBQ sauce
2 large (10-inch) flour tortillas
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2, thinly sliced green onions
2 tbsp butter
for serving sour cream
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: In a medium bowl, mix 1 cup shredded cooked chicken breast with 1/3 cup BBQ sauce until the chicken is thoroughly coated.
Step 2: Heat a large skillet over medium heat and add 1 tbsp butter, swirling to melt.
Step 3: Place 1 large (10-inch) flour tortilla flat in the skillet, sprinkle with 1/2 cup shredded cheddar cheese evenly across the surface.
Step 4: Spread the BBQ chicken mixture evenly over the cheese layer and sprinkle 1/4 cup shredded mozzarella and 1 sliced green onion on top.
Step 5: Cover with the second tortilla, pressing down gently with a spatula.
Step 6: Cook for 3-4 minutes until the bottom tortilla is golden brown and cheese starts melting, then carefully flip using a large spatula.
Step 7: Add the remaining 1 tbsp butter to the pan and cook the other side for another 3-4 minutes until golden and cheese is fully melted.
Step 8: Remove from skillet, let rest for 1 minute, then cut into 4 wedges.
Step 9: Garnish with 2 tbsp chopped fresh cilantro and serve with sour cream on the side.