If you’re looking for a simple yet delicious recipe for lunch, dinner, or last-minute bites for gatherings, BBQ chicken quesadillas are the perfect choice. With basic ingredients and minimal prep, this recipe delivers big flavors with minimal effort.
Why BBQ Chicken Quesadillas Are a Must-Try
These BBQ chicken quesadillas are quick, flavorful, and versatile. Whether you’re grilling outdoors or cooking indoors, they’re an ideal solution for busy days or entertaining guests.
Simple Ingredients, Amazing Flavor
Start by seasoning your chicken with my smoky Mexican spice blend (recipe below). Grill it on your BBQ for that unbeatable charred flavor and crispy edges. The high heat adds a smokiness that takes the dish to the next level. If you’re cooking indoors, you can still achieve delicious results in a pan on your stove. For a hassle-free, less messy option, use your air fryer: grill the chicken first, and then toss in some onions, bell peppers, and cherry tomatoes during the last five minutes to cook everything together. This method keeps the mess and smell out of your kitchen while delivering mouthwatering results.
Easy Assembly with Melty Cheese
Once the filling is ready, lightly toast your tortillas on the grill or in a skillet. Fill them with a generous amount of shredded cheese, the BBQ chicken and veggie mix, and slices of creamy avocado. Fold the tortillas and cook until the cheese melts and the outside is perfectly crispy. You’ll love how simple and satisfying these quesadillas are!
Loved this BBQ Chicken Quesadillas? Check Out These Outdoor Favorites
If you’re craving more outdoor BBQ ideas, don’t miss my dinner board full of delicious dips. Pair these quesadillas with my super addictive no-mayo salad that everyone raves about or my Muhammara butter board, which is amazing spread over freshly grilled chicken or steak. These recipes will make your BBQ gatherings even more unforgettable!
Make sure to try these BBQ chicken quesadillas today, and let the flavors speak for themselves!
BBQ Chicken Quesadillas Recipe
Ingredients
For the Chicken:
- 1 kg chicken thighs boneless and skinless, cut into strips
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
Mexican Spice Blend:
- 1 Tbsp. sweet paprika
- 1 tsp smoked paprika
- ½ Tbsp. cumin powder
- 1 tsp garlic powder
- ½ tsp hot chili powder optional
- ½ tsp black pepper
- ½ tsp salt or to taste
- ½ tsp dry oregano
- 1 tsp coriander powder
- 1 tsp cocoa powder trust me, it’s worth it!
For the Veggies:
- 2 white onions cut into wedges
- 1 red capsicum cut into wedges
- 1 orange capsicum cut into wedges
- 1 yellow capsicum cut into wedges
- 1 green capsicum cut into wedges
For Serving:
- Tortilla bread corn or your choice
- 1 ripe avocado cut into wedges
Mexican cheese mix:
- 1/3 cup Monterey Jack cheese
- 1/3 cup cheddar cheese
- 1/3 cup Queso quesadilla cheese
- 1/3 cup Asadero cheese
- Lime wedges and sour cream optional, for serving
Instructions
Prepare the Chicken:
- In a large bowl, combine chicken strips with olive oil, apple cider vinegar, and the Mexican spice blend. Mix well to coat the chicken thoroughly. Set aside to marinate while you prepare the veggies and other ingredients.
Heat the BBQ:
- Preheat your BBQ to 250°C (480°F) and place a cast-iron pan inside to heat thoroughly for about 10 minutes.
Cook the Chicken:
- Add a drizzle of oil to the hot pan and cook the marinated chicken on high heat until golden and charred at the edges. Remove the chicken, cover, and set aside.
Cook the Veggies:
- In the same pan, sauté the capsicum and onion wedges over high heat until they start to soften but remain slightly crisp. Avoid overcooking to prevent them from becoming mushy.
Combine and Flavor:
- Add the cooked chicken back to the pan with the veggies. Mix well and cook for an additional 5 minutes to combine the flavors. Season with salt and pepper to taste, then remove and set aside.
Assemble the Quesadillas:
- Place a tortilla in the pan. Top with a generous layer of the cheese mix, the chicken and veggie filling, slices of avocado, and another sprinkle of cheese. Fold the tortilla in half.
Toast and Serve:
- Cook the quesadilla on medium heat until the cheese melts and the tortilla turns golden and crispy. Repeat for the remaining tortillas.
Serve:
- Slice into wedges and serve immediately with lime wedges and sour cream for dipping. Enjoy!
Video
Notes
- How to Store Leftovers:Store leftover chicken and veggie filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before assembling quesadillas. If you have leftover assembled quesadillas, wrap them in foil and store in the fridge for up to 2 days. Reheat in a pan, oven, or air fryer to regain crispiness.
- Make-Ahead Plans: You can prepare the chicken mix (marinated and cooked) in advance and store it in the fridge for up to 3 days or freeze it for up to 3 months. Defrost and reheat before using.The veggie mix can also be pre-cooked and stored in the fridge for 2-3 days.
- Ingredient Substitutions:
- I highly recommend using my homemade Mexican spice mix—it’s fresher and more flavorful than store-bought blends. However, feel free to use any Mexican spice mix you have on hand.
- The Mexican cheese mix is worth making from scratch for the best taste, but pre-shredded and pre-mixed cheese from the store works just as well for convenience.