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Stack of golden brown Chipotle BBQ Chicken Quesadillas filled with shredded chicken, melted cheese, and fresh herbs.
Linda

Chipotle BBQ Chicken Quesadillas

Smoky, sweet, and slightly spicy, these quesadillas pack shredded chicken with chipotle BBQ sauce and melty cheese between crispy tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: Mexican-American, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 3 cups cooked chicken shredded, from rotisserie or leftovers
  • 2 tbsp chipotle peppers in adobo minced, plus 1 tsp sauce
  • 0.5 cup BBQ sauce your favorite brand
For the Quesadillas
  • 8 medium flour tortillas burrito size, about 8 inches
  • 2 cups Monterey Jack cheese shredded, or pepper jack for more heat
  • 0.5 cup red onion thinly sliced
  • 0.25 cup fresh cilantro chopped, plus more for serving
  • 2 tbsp butter softened, for brushing
For Serving
  • 0.5 cup sour cream
  • 1 medium lime cut into wedges

Equipment

  • Large Skillet or Griddle
  • Mixing Bowl
  • Pastry brush or spoon

Method
 

Make the Chipotle BBQ Chicken
  1. In a mixing bowl, combine shredded chicken, minced chipotle peppers, adobo sauce, and BBQ sauce. Stir until evenly coated. Taste and add more chipotle if you want extra heat. Set aside.
Assemble the Quesadillas
  1. Lay 4 tortillas on a clean surface. Divide the chicken mixture evenly among them, spreading to within 1 inch of the edges. Top with cheese, red onion slices, and cilantro. Place remaining tortillas on top to close.
Cook the Quesadillas
  1. Heat a large skillet over medium heat. Lightly brush one side of a quesadilla with softened butter, then place butter-side down in the skillet. Cook for 3-4 minutes until the bottom is golden brown and crispy. Brush the top with butter, then flip carefully and cook another 3-4 minutes until cheese is fully melted. Repeat with remaining quesadillas.
  2. Transfer cooked quesadillas to a cutting board and let rest for 2 minutes - this keeps the filling from squirting out when you cut. Slice into wedges and serve with sour cream, lime wedges, and extra cilantro.

Notes

Use leftover rotisserie chicken to make this a 20-minute meal. For extra smoky depth, add 1/2 teaspoon smoked paprika to the chicken mixture. These reheat beautifully in a dry skillet over medium heat - avoid the microwave which makes the tortillas soggy.