BBQ Chicken Quesadilla (with Corn, Black Beans, and Cheddar)
This post may contain affiliate links. Please read our disclosure policy.
My BBQ chicken quesadilla is smoky and sweet, loaded with melty cheddar, corn, black beans, and red pepper. The trick is toasting the inside of the tortilla in a hot pan first so the cheese melts right away and the tortilla stays crisp, not soggy.
Crisp, golden tortillas wrapped around saucy BBQ chicken and plenty of melted cheddar: this is the dinner I lean on when the fridge looks a little bare. As long as I have tortillas, cheese, and some leftover chicken (which I almost always do), I can make BBQ chicken quesadillas in almost no time at all.
The BBQ sauce brings sweet, smoky, tangy flavor, and I pair it with my Tex-Mex favorite veggies. Corn adds little pops of sweetness, black beans make it hearty, and red pepper and onion keep a bit of crunch.
After testing this recipe more times than I can count, I’ve learned there is one step that makes this BBQ chicken quesadilla work so well. I toast the oiled tortilla for 10 seconds, take the pan off the heat, and flip it so the warm side faces up and becomes the inside. The cheese starts melting as soon as it hits that hot surface, and the lightly crisped tortilla holds up to the saucy filling instead of getting soggy.
With the cheese already melting, I can cook over medium-low heat so the outside crisps up and turns golden instead of scorching. Add salsa, sour cream, and a scoop of guacamole, and dinner is on the table.
How I keep my quesadillas together
- I always fold one tortilla instead of stacking two. A folded quesadilla flips easily with one spatula and the filling stays put. With two stacked tortillas, it’s hard to flip without losing half the filling to the pan.
- Spread the cheese right to the edge. Melted cheese is the glue here, so taking it all the way out seals the quesadilla and nothing slides out when you flip or slice it.
- Go easy on the filling. It’s tempting to pile it high, but an overstuffed quesadilla won’t seal, and the middle stays cool while the outside browns. From my experience, a thin, even layer melts all the way through and cuts into clean wedges.
What to serve with BBQ chicken quesadillas
These quesadillas are a meal on their own with a spoonful of cool sour cream and some salsa for dipping. For a bigger spread, I like them with a bowl of spicy Mexican rice and a bright, crunchy salad to balance all that rich, cheesy filling.
BBQ Chicken Quesadilla (with Corn, Black Beans, and Cheddar)
Ingredients
- 2 cups cooked shredded chicken (or 2 small chicken breasts – see notes)
- ½ cup storebought or homemade BBQ sauce
- 1 cup grated cheddar cheese
- ¼ cup frozen corn (thawed)
- ¼ cup cooked black beans
- ¼ cup diced red pepper
- ¼ cup diced onion
- 2 teaspoons cooking oil
- 4 10-inch flour tortillas
Instructions
- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use.2 cups cooked shredded chicken, ½ cup storebought or homemade BBQ sauce, 1 cup grated cheddar cheese, ¼ cup frozen corn, ¼ cup cooked black beans, ¼ cup diced red pepper, ¼ cup diced onion
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla, then use your hands to spread it over both sides. Place the tortilla in the pan and cook for 10 seconds. Remove the pan from the heat and flip the tortilla over.4 10-inch flour tortillas, 2 teaspoons cooking oil
- Spread ¼ cup of cheese over half of the tortilla. Top with ½ cup chicken and 1 tablespoon each of the corn, black beans, red pepper, and onion. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half, then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is a home run. Served these quesadillas up with a big bowl of guacamole, and it was all devoured in minutes. High praise from all. Thanks Kristen!
Loved them!! Very easy to make and very tasty. Definitely will make them again