Quesadillas are the fastest dinner on earth. These are the best ones.
BBQ chicken. Red onion. Cilantro. Lots of cheese. Griddled until crispy on the outside, gooey on the inside. Dip in ranch. Eat with your hands. No regrets.
Ingredients
Serves 4.
- 4 large flour tortillas (10-inch)
- 2 cups cooked chicken, shredded (rotisserie = hero)
- ½ cup BBQ sauce (plus extra for dipping)
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- Butter or oil for the pan
- Ranch dressing for dipping
Step-by-Step Instructions
Step 1: Sauce the Chicken
- In a bowl, toss shredded chicken with BBQ sauce until coated.
Step 2: Assemble Quesadillas
- Lay tortillas flat. Sprinkle cheese on one half.
- Top with BBQ chicken, red onion, and cilantro.
- Sprinkle more cheese. Fold the empty half over.
Step 3: Griddle Until Crispy
- Heat a large skillet over medium heat. Add butter or oil.
- Place quesadilla in skillet. Cook 2-3 minutes per side until golden brown and cheese is melted.
Step 4: Slice and Serve
- Transfer to cutting board. Let rest 1 minute.
- Slice into wedges. Serve with extra BBQ sauce and ranch.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 quesadillas
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 3 days. Reheat in a skillet or air fryer (microwave makes them floppy).
Reheat:
Skillet over medium heat for 2 minutes per side. Air fryer at 350°F for 3 minutes.
Pro Tip:
Don’t overstuff. Less filling = crispier quesadilla. Trust the process.
