As someone who loves jazzing up weeknight dinners, I’m head over heels for these BBQ Chicken Quesadillas with Red Onion & Cilantro. Savor the perfect blend of smoky BBQ chicken, melty cheese, and fresh cilantro in these crispy quesadillas—easy to make and impossible to resist! Each bite bursts with tangy BBQ sauce that envelops shredded chicken breast in a flavor hug, while sharp red onion adds a delightful crunch and brightness. With just a handful of pantry staples and less than an hour from start to finish, this recipe is beginner-friendly and ideal for busy evenings, game day snacks, or even a casual gathering with friends.
There’s something so comforting about a warm tortilla folded over gooey cheese and bold ingredients, and this version takes that cozy feeling to a whole new level. I still remember the first time I threw these together for a last-minute dinner party—my guests gobbled them up before I could blink! Quick to assemble, these quesadillas can be whipped up in about 15 minutes of prep time and 20 minutes of cooking, then left to rest for 5 minutes so they hold their shape perfectly. With roughly 700 calories per serving, they’re hearty enough for dinner but versatile enough to slice up as an appetizer. Whether you’re craving that sweet-and-savory BBQ kick or just want to impress your family with a fun twist on classic quesadillas, this recipe has got you covered.
KEY INGREDIENTS IN BBQ CHICKEN QUESADILLAS WITH RED ONION & CILANTRO
Every great quesadilla starts with quality components that work together to create layers of flavor and texture. From the tender chicken bathed in tangy sauce to the vibrant pop of fresh cilantro, each ingredient plays a starring role in this recipe.
- Cooked chicken breast
Tender, shredded or diced chicken provides the meaty foundation. Leftover roasted or rotisserie chicken is perfect for saving time and soaking up that sweet-and-smoky BBQ flavor.
- BBQ sauce
A tangy, slightly sweet BBQ sauce ties everything together, coating the chicken in layers of rich, smoky goodness and delivering that signature BBQ kick.
- Flour tortillas
Soft, pliable wraps that crisp up beautifully in the skillet. They hold the filling securely and develop a golden exterior that’s both tender and crunchy.
- Shredded cheese
Monterey Jack, Cheddar, or your favorite melting cheese creates that glorious, gooey stretch. It blankets the chicken filling and binds everything for an irresistible bite.
- Red onion
Thinly sliced red onion adds a crisp, zesty bite and a splash of color. Its mild, sharp flavor cuts through the richness of the cheese and BBQ sauce.
- Fresh cilantro
Bright, herbaceous cilantro leaves lend a refreshing contrast and aromatic lift. Chopped finely, it mingles with the chicken and onion for bursts of fresh flavor.
- Olive oil or butter
A small amount of fat for the skillet—either fruit-forward olive oil or rich, creamy butter—helps achieve that coveted golden-brown crust.
- Salt and pepper
Simple seasoning essentials that enhance all the other flavors. Adjust to taste to ensure every element shines.
- Sour cream, guacamole, or salsa
Optional but highly recommended. These creamy or zesty sides elevate each quesadilla wedge with cooling tang, silky richness, or fresh, bright acidity.
HOW TO MAKE BBQ CHICKEN QUESADILLAS WITH RED ONION & CILANTRO
Let’s dive into the step-by-step process of transforming humble ingredients into a stack of hot, cheesy quesadillas. Follow along for a foolproof routine that delivers consistent, mouthwatering results every time.
1. In a medium-sized bowl, combine the shredded or diced chicken with the BBQ sauce. Season with salt and pepper to taste, then stir thoroughly until every piece of chicken is well-coated in that glossy, flavorful sauce.
2. Heat a skillet over medium heat and add a small amount of olive oil or butter, swirling to coat the surface evenly.
3. Place one tortilla in the skillet and layer with 1/4 of the BBQ chicken mixture, spreading it toward the edges but leaving a small border for neat folding.
4. Sprinkle approximately 1/2 cup of shredded cheese evenly over the chicken, ensuring every bite will be ooey-gooey.
5. Add a layer of thinly sliced red onion and a generous sprinkle of cilantro, distributing them so each wedge gets its share of crunch and herbaceous flair.
6. Place a second tortilla on top and press gently with a spatula to seal the edges and encourage the cheese to meld between the layers.
7. Cook for 3–4 minutes on one side, or until the bottom is golden brown and the cheese is melting. Carefully flip and cook the other side for an additional 3–4 minutes until equally crisp.
8. Remove the quesadilla from the skillet and transfer to a cutting board. Repeat the process with the remaining tortillas and filling until all the chicken and cheese are used.
9. Allow the quesadillas to cool slightly for about 5 minutes so the cheese sets up and the tortillas hold together.
10. Cut each quesadilla into wedges and serve warm with sour cream, guacamole, or salsa as desired.
SERVING SUGGESTIONS FOR BBQ CHICKEN QUESADILLAS WITH RED ONION & CILANTRO
When it comes to presenting these quesadillas, a little creativity goes a long way. Whether you’re setting up a casual snack station or plating for a sit-down meal, here are some fun ways to showcase your crispy wedges:
- Serve with a dollop of chilled sour cream alongside a sprinkle of freshly chopped cilantro for a cooling, tangy dip that counterbalances the smoky BBQ flavors.
- Spoon a vibrant guacamole infused with lime juice, diced tomatoes, and jalapeños into small bowls. Its creamy texture and zesty kick make every bite feel extra indulgent.
- Offer a side of pico de gallo or salsa fresca, combining diced tomatoes, onions, cilantro, and lime. The bright acidity helps cut through the richness and adds a refreshing pop.
- Arrange the quesadilla wedges on a wooden board or colorful platter, garnished with lime wedges and a scattering of chopped cilantro for an Instagram-worthy game day spread that friends will love digging into.
HOW TO STORE BBQ CHICKEN QUESADILLAS WITH RED ONION & CILANTRO
These quesadillas are just as satisfying the next day, provided you store them thoughtfully. Whether you’re meal-prepping for busy nights or saving leftovers for lunch, follow these tips to keep them tasting great:
- Refrigerate in an airtight container
Once cooled to room temperature, stack the wedges with parchment paper between layers to prevent sticking, then seal in a container. They’ll stay fresh for up to 3–4 days.
- Freeze for longer storage
Individually wrap each wedge in parchment paper and aluminum foil, then place them in a freezer-safe bag. Frozen quesadillas can last up to 2 months—ideal for whipping out on hectic evenings.
- Reheat on the stovetop
Preheat a skillet over low heat and warm each wedge for 2–3 minutes per side to restore crispiness without drying out the filling.
- Reheat in the oven
Preheat your oven to 350°F (175°C), place the quesadillas on a baking sheet, and bake for 10–12 minutes until heated through and the tortillas regain their golden crunch.
CONCLUSION
These BBQ Chicken Quesadillas with Red Onion & Cilantro strike the perfect balance between bold, smoky flavors and fresh, aromatic accents. In just under 45 minutes—including a 15-minute prep, 20-minute cooking time, and a brief 5-minute rest—you’ll transform simple ingredients into a satisfying dish that works as an appetizer, lunch, or dinner. With tender, BBQ-coated chicken, gooey cheese, crunchy red onion, and bright cilantro all snugly folded in a golden tortilla, each bite offers a symphony of textures and tastes. Thanks to their beginner-friendly instructions and flexible serving options—think sour cream, guacamole, or salsa on the side—these quesadillas feel fancy enough for entertaining yet straightforward enough for a busy weeknight. At approximately 700 calories per serving, they’ll keep you fueled and happy without weighing you down.
Feel free to print this article and save it for later reference—whether you’re planning a game day feast, a casual family dinner, or just craving a quick flavor fix. Below, you’ll find a helpful FAQ section to troubleshoot any questions that pop up while making these quesadillas. I’d love to hear how your cooking adventure goes: please share your comments, questions, or any feedback you have after trying the recipe. If you need tips on substitutions, cooking times, or presentation ideas, don’t hesitate to let me know. Happy quesadilla-making!
BBQ Chicken Quesadillas with Red Onion & Cilantro
Description
Each bite bursts with tangy BBQ, gooey melted cheese, and bright red onion, all wrapped in a golden tortilla. Quick to assemble and perfect for game day or a weeknight dinner.
Ingredients
Instructions
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In a medium-sized bowl, combine the shredded or diced chicken with the BBQ sauce. Season with salt and pepper to taste. Mix until the chicken is well-coated with the sauce.
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Heat a skillet over medium heat and add a small amount of olive oil or butter.
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Place one tortilla in the skillet and layer with 1/4 of the BBQ chicken mixture.
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Sprinkle approximately 1/2 cup of cheese over the chicken.
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Add a layer of thinly sliced red onion and a sprinkle of cilantro.
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Place a second tortilla on top and press gently.
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Cook for 3-4 minutes on one side, or until the bottom is golden brown and the cheese is melting. Carefully flip and cook the other side for an additional 3-4 minutes.
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Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling.
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Allow the quesadillas to cool slightly, then cut into wedges.
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Serve warm with sour cream, guacamole, or salsa as desired.
Note
- You can use leftover or rotisserie chicken for convenience.
- Experiment with different cheeses for varied flavors.
- Add jalapenos for extra heat if preferred.
- The dish can also be made vegetarian by substituting chicken with beans or grilled vegetables.
