Cheesy Smoked Chicken Quesadillas
A delicious combination of smoked chicken and melted cheese wrapped in a crispy tortilla, perfect for an easy family dinner.
Equipment
- 1 skillet non-stick
- 1 Mixing bowl large
- 1 Spatula
Ingredients
Quesadillas
- 2 cups shredded smoked chicken
- 2 cups shredded cheese cheddar or Monterey Jack
- 8 large flour tortillas
- 1/2 cup BBQ sauce
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- Begin by preparing your smoked chicken. Shred the chicken using two forks and set aside.
- Lay out your tortillas on a clean surface. Spread BBQ sauce on one half of each tortilla. Sprinkle with cheese, smoked chicken, green onions, and cilantro. Fold in half.
Serving
- Heat olive oil in a skillet over medium heat. Cook each quesadilla for 3-4 minutes per side until golden brown and cheese is melted. Cut into wedges and serve.
Storage
- Place any leftover quesadillas in an airtight container and refrigerate for up to 3 days. Reheat in a skillet before serving.
Notes
Pro Tips: Use hickory or mesquite wood chips for a bold smoky flavor. Allow cheese to come to room temperature for even melting.
Ingredient Substitutions: Swap cheddar for Monterey Jack or use different BBQ sauce flavors.
How to Serve: Pair with salsa or sour cream and a side of salad.
Storage & Freshness: Store leftovers in the fridge for up to 3 days and reheat in a skillet.
Make-Ahead Tips: Prepare the filling in advance and assemble quesadillas when ready to cook.
Ingredient Substitutions: Swap cheddar for Monterey Jack or use different BBQ sauce flavors.
How to Serve: Pair with salsa or sour cream and a side of salad.
Storage & Freshness: Store leftovers in the fridge for up to 3 days and reheat in a skillet.
Make-Ahead Tips: Prepare the filling in advance and assemble quesadillas when ready to cook.