Ingredients:

  • 2 cups cooked chicken (shredded or diced)
  • 1/2 cup BBQ Sauce (Smoky/Sweet style)
  • 1/4 cup red onion (finely diced)
  • 2 Tablespoons fresh cilantro (chopped)
  • 8 large (10-inch) flour tortillas
  • 1 cup sharp Cheddar cheese (grated)
  • 1/2 cup Pepper Jack cheese (grated)
  • 2 Tablespoons unsalted butter or neutral oil
  • Creamy Ranch or Blue Cheese Dressing (for serving, optional)
  • Tangy Coleslaw (for serving)

Instructions:

  1. Prepare the Chicken Mixture: In a medium bowl, combine the shredded chicken, BBQ sauce, diced red onion, and chopped cilantro. Stir thoroughly until the chicken is evenly coated, ensuring the mix is not overly wet.
  2. Preheat the cooking surface: Heat your non-stick skillet or griddle over medium heat. Lay out four of the tortillas on a clean surface.
  3. Layer the Cheese: On each of the four tortillas, evenly sprinkle half of the grated Cheddar and half of the Pepper Jack cheese, leaving about a 1-inch border clear around the edges.
  4. Add the Filling: Distribute the prepared BBQ chicken mixture evenly over the cheese layer on the four tortillas.
  5. Close the Quesadilla: Top each filled tortilla with a second, plain tortilla. Gently press down, or fold them in half if preferred.
  6. Cook the Quesadilla: Melt 1/2 tablespoon of butter or oil in the hot skillet. Carefully place one or two assembled quesadillas onto the pan (do not overcrowd). Cook for 3–4 minutes per side.
  7. Check for Doneness: Cook until the tortilla is deeply golden brown and crisp, and the cheese inside is completely melted. Press gently with the spatula to ensure even browning.
  8. Rest and Slice: Remove the cooked quesadillas to a cutting board and let them rest for 1 minute. Cut each quesadilla into 3 wedges.
  9. Serve immediately alongside tangy coleslaw and optional dipping sauces.