Ingredients
Scale
- 1 teaspoon olive oil
- ½ cup sliced red onions
- 2 cups cooked chicken breast (shredded)
- ½ cup BBQ sauce
- 2 (10-12 inch) tortillas
- 2 tablespoons butter (room temperature)
- 2 cups shredded cheddar-jack cheese
- Cilantro (optional garnish)
- Sour cream (optional garnish)
- Guacamole (optional garnish)
- Salsa (optional garnish)
- Ranch dip (optional garnish)
Instructions
- Heat olive oil in a skillet over medium heat
- Sauté sliced red onions for 3-5 minutes until softened
- Add shredded chicken and BBQ sauce, mix well
- Simmer for 2-3 minutes; set aside
- Lay a tortilla flat, spread half the cheese on one half
- Top with half the chicken mixture, then remaining cheese
- Fold tortilla into a half-moon shape
- Repeat with second tortilla
- Melt 1 tablespoon butter in a skillet
- Cook each quesadilla for 2-3 minutes per side until golden
- Repeat with remaining butter and second quesadilla
- Serve warm with optional garnishes
Notes
- Use leftover roasted chicken for convenience
- Adjust BBQ sauce sweetness to taste
- For extra crispiness, use a cast-iron skillet
- Make ahead: stack and freeze cooked tortillas for later heating
- Prep Time: 10
- Cook Time: 6
- Category: Quick and Easy
- Method: Stovetop Cooking
- Cuisine: Mexican
- Diet: Non-vegetarian (contains chicken)