BBQ Chicken Quesadillas

Ellen Whiteman

BBQ Chicken Quesadillas are a delicious and flavorful dish that combines the smoky taste of BBQ chicken with the gooey goodness of melted cheese. These quesadillas are perfect for a quick and easy meal or as a tasty appetizer. They are keto-friendly and low in carbs, making them a great option for those following a low-carb or ketogenic diet. The dish is made with ingredients like olive oil, chopped onion, green bell pepper, jalapeno, chicken breast, paprika, salt, cayenne pepper, Monterey Jack cheese, whole wheat tortillas, butter, sweet and tangy BBQ sauce, sour cream, fresh cilantro, lime wedges, and minced hot peppers. The BBQ, Mexican, spicy, cheesy, and grilled flavors make these quesadillas a crowd-pleasing favorite. Enjoy them with a side of sour cream, fresh cilantro, and lime wedges for a burst of freshness. This recipe is sure to satisfy your cravings for a flavorful and satisfying meal.

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💪🏻 Low Carb

15 mins

20 mins

Nutritional Value

Protein - N/A
Carbohydrates - N/A
Fats - N/A


Total: 16Serves: 4
1 tablespoon olive oil
3/4 cup chopped onion
1 green bell pepper

cored, seeded, and diced

1/2 jalapeno

seeded and diced (optional)

1 chicken breast

boneless, skinless, patted dry and cut into ¼-inch cubes (or 1 cup leftover cooked chicken)

1/2 teaspoon paprika
1/4 teaspoon salt
cayenne pepper
3 cups monterey jack cheese

freshly grated (about one and a half 7-ounce blocks)

12 6-inch whole wheat tortillas

or store-bought whole-wheat tortillas

1 recipe sweet and tangy bbq sauce
sour cream
fresh cilantro
lime wedges
minced hot peppers

seeded, minced (optional)


Step 1 : 

In a large skillet over medium-high heat, heat the olive oil. Add the onion, bell pepper, and jalapeno (if using) and cook for 3 or 4 minutes, or until they begin to soften. Add the chicken and season with the paprika, salt, and cayenne. Cook until slightly browned and cooked all the way through (if using already cooked leftover chicken, add the chicken and cook just until warmed through). Remove from the heat.

Step 2 : 

Stir the grated cheese into the chicken mixture until well combined.

Step 3 : 

Lay out 6 of the tortillas on a large cutting board. Evenly distribute the chicken and cheese mixture on top of the tortillas and top with the remaining 6 tortillas.

Step 4 : 

Wipe out the skillet and place it over medium heat (or set a griddle to 350°F). Melt a big pat of butter in the pan. Working in batches, place the quesadillas in the pan. Smear another small pat of butter on top of each tortilla to help grease the pan when you flip the quesadillas over. Cook until the tortillas are golden brown, 3 to 5 minutes on each side.

Step 5 : 

Transfer the cooked quesadillas back to the large cutting board to cool while you cook the remaining quesadillas. When the cheese is slightly cooled and set, cut each quesadilla into 4 or 6 slices. A pizza cutter makes this job easy. Serve warm with BBQ sauce, sour cream, cilantro, lime wedges, and minced hot peppers (if desired).

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