BBQ Chicken Quesadillas Recipe
Quick, flavorful, and easy to make, these BBQ chicken quesadillas are perfect for lunch, dinner, or gatherings. With minimal prep and simple ingredients, they’re a guaranteed crowd-pleaser every time!
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.