Go Back Email Link
+ servings
Bbq chicken quesadillas on a blue plate.
Print Pin
No ratings yet

BBQ Chicken Quesadillas

These cheesy bbq chicken quesadillas are filled with tender chunks of chicken smothered in bbq sauce, sauteed red onion, bell pepper, and corn. They will be ready in about 30 minutes and make an amazing quick snack or weeknight dinner that your whole family will love!
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 quesadillas
Calories 485kcal
Author Aleksandra


  • 2 tablespoons frying oil
  • 1 lb chicken breasts 2 large breast, 450g
  • 1/2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 red onion
  • 1 red bell pepper
  • 1/3 cup bbq sauce I used honey bbq sauce, 100g
  • 1/2 cup corn 85g
  • 1 1/2 cups shredded mild cheddar 150g
  • 4 large tortillas
  • salt and pepper to taste


  • Grate the cheese on the large holes of a box grater. Cut the bell pepper into thin strips. Cut the onion in half then into thin slices.
  • If you have small/medium chicken breasts pound them into thinner fillets, if you have large chicken breast, cut them horizontally in half to get 4 thinner fillets. Season the fillets with salt, pepper, chili powder, and garlic powder on both sides.
  • Heat 1 tablespoon of oil in a large frying pan over medium heat. When hot, add the chicken and cook on both sides until browned and cooked through. Transfer the chicken to a plate and cut it into strips.
  • Heat the remaining tablespoon of oil and add bell pepper and onion. Cook over medium heat for about 5 minutes or until soft. If they brown too much, add some water to the pan.
  • Add the chicken back to the pan. Add the bbq sauce and corn. Stir everything together. Take the pan off the heat and add its content to a large bowl, let it cool slightly.
  • Add the cheese and stir until evenly distributed.
  • Spoon some of the filling onto half of a tortilla. Fold the other half over the filling.
  • Heat a small amount of oil in a pan. Add two quesadillas, cook them over medium-low heat on both sides until the tortilla is golden brown and crispy and the cheese is melted. You can flip the quesadilla over using a wide spatula.
  • Transfer the quesadillas to a chopping board, sprinkle with salt while still hot. Cut into two or four parts.
  • Enjoy!


  • Ingredient notes:
    • Chicken - you can also use thighs (they take a little bit longer to cook). You can also use rotisserie chicken or leftover roast chicken.
    • BBQ sauce - I used honey bbq sauce but just use your favorite one.
    • Spices - I used chili powder and garlic powder. If you’re not in the US, please note that the chili powder is not pure ground chili but a spice mix that contains ground chili among other spices. If you’re using a homemade bbq sauce or a store-bought bbq sauce that is already well-spiced you don’t need to use these spices.
    • Veggies - Feel free to omit bell pepper and corn and sub them with other vegetables.
    • Tortilla - wheat tortillas work here best.
    • Cheese - I used mild cheddar. I have tried these quesadillas with sharp aged cheddar but its strong flavor was too overpowering for bbq sauce.
  • Calories = 1 quesadilla (1/4 of the recipe). This is only an estimate!


Calories: 485kcal