Quesadillas are the quickest dinner on earth. These are the best.
BBQ chicken. Red onion. Cilantro. Lots of cheese. Griddled crispy outside, gooey inside. Dip in ranch. 15 minutes. You’re welcome.
Step-by-Step Instructions
Sauce the Chicken
Toss shredded chicken with BBQ sauce until coated.
Assemble Quesadillas
Lay tortillas flat. Sprinkle cheese on one half.
Top with BBQ chicken, red onion, and cilantro.
Sprinkle more cheese. Fold empty half over.
Griddle Until Crispy
Heat a large skillet over medium heat. Add butter or oil.
Cook quesadilla 2-3 minutes per side until golden and cheese is melted.
Slice and Serve
Transfer to cutting board. Rest 1 minute. Slice into wedges.
Serve with ranch and extra BBQ sauce.
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.
Pro Tip:
- Don’t overstuff. Less filling = crispier quesadilla. Trust the process.
