The Best BBQ Chicken Quesadillas (Easy, Crispy, Cheesy & Made from Scratch)

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Make these crispy and cheesy BBQ Chicken Quesadillas from scratch using real, whole food ingredients! A quick and flavorful weeknight dinner loaded with chicken, cheddar, parmesan, and your favorite BBQ sauce.

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My daughter is obsessed with all things BBQ. Really. And I am not sure if you call it a refined palette or just a picky kid but she will not eat most “kid food” like a cheese quesadilla. To be honest as a mom who is trying to provide more healthy, from scratch, whole real foods for my family, I am actually not upset about this, but it does make me work a little harder to create something that is convenient but also so deliciously healthy (and of course with BBQ sauce).

In these BBQ chicken quesadillas you will get crave-worthy BBQ flavor that meets melty cheese all in a golden, crispy quesadilla. These are easy to make, family-friendly, and perfect for weeknight meals.

Ingredients You’ll Need

• Flour Tortillas – I prefer to make my own using this EASY SOURDOUGH TORTILLA RECIPE. If you don’t want to tackle that (I promise it is easier than you think) then I would recommend buying organic flour tortillas.
• Chicken Breast – I prefer organic.
• Salt and Pepper – A good high quality salt is a must. This is what I use.
• Butter – Grass fed butter is so yummy and has the best nutrients.
• Shredded Cheddar Cheese – Raw Cheddar is amazing!
• Shredded Parmesan Cheese – I highly recommend getting a block of parmesan cheese and grating it yourself. It is an extra step, but you won’t get any of the added anti-caking agents that comes in the pre-shredded stuff.
• BBQ sauce of your choice – This is our favorite brand. One day I will make my own, but for now, this is what we use.
• Optional – Sliced black olives or jalapeños – In my family we all have different tastes so I add them in accordingly. I would recommend these Jalapeño’s as they are a cleaner brand and these are my FAVORITE black olives (and trust me, my love for olives runs deep).

How to Make BBQ Chicken Quesadillas

Cook the Chicken

• Start by melting 1 tablespoon of butter in a large skillet over medium heat. While it heats, season your chicken breasts generously with salt and pepper. Sear the chicken in the hot butter until it’s beautifully golden and about halfway cooked—you’re looking for that rich, browned crust that adds so much flavor.
• Transfer the chicken to a cutting board and slice it into ½-inch pieces. Return the pieces to the skillet and continue cooking until the chicken is no longer pink in the center and lightly caramelized on the edges. Set aside.

Assemble the Quesadillas

• Add the remaining butter to your skillet or griddle and keep the heat on medium-low. I use this cast iron griddle to cook the quesadillas.
• To assemble, layer shredded cheddar cheese onto a tortilla, followed by the cooked chicken, a drizzle of BBQ sauce, and any optional toppings like jalapeños or olives. Sprinkle with more cheddar and parmesan, then top with the second tortilla.

Cook to Golden Perfection

• Toast the quesadilla in your skillet or griddle until golden brown and crispy on both sides, flipping carefully to melt the cheese evenly and get that irresistible crunch. I love using my cast iron griddle here—it cooks everything so evenly!

Slice & Serve

• Slice into wedges and serve warm with ranch dressing, sour cream, or extra BBQ sauce for dipping.

Tips for Success

• Use freshly grated cheese for best melt and flavor – plus you won’t have to eat the caking agent they add into pre-shredded cheese.
• Don’t overload the quesadillas—less is more for crispiness. If your tortillas are a little smaller you don’t have to use the full amount of ingredients for each.
• Use a cast iron skillet for even browning or better yet this Cast Iron Griddle!

Variations & Add-Ons

• Swap cheddar for pepper jack or mozzarella
• Use shredded rotisserie chicken for a shortcut
• Add red onions or fresh cilantro for extra flavor
• Great with a side salad, corn on the cob, or roasted veggies

Storing & Reheating Your BBQ Chicken Quesadillas

• Store leftovers in the fridge for up to 3 days
• Reheat on a skillet or in the oven for crispiness

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen