This is the ultimate chicken quesadilla recipe. Loaded with saucy bbq chicken, lots of melty cheese, and Tex-Mex favorites like corn, black beans, and bell peppers, they are always a winner. You'll love how quick and easy they are to make!
2cupscooked shredded chicken, or 2 small chicken breasts - see notes
½cupstorebought or homemade BBQ sauce
1cupgrated cheddar cheese
¼cupfrozen corn, thawed
¼cupcooked black beans
¼cupdiced red pepper
4 10-inchflour tortillas, or gluten-free tortillas, if needed
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. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over.
Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. 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 it over 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.
This is a great recipe to use leftover chicken. If you need to cook the chicken, cut the chicken breasts into 4 pieces (so they cook faster) and put them into a pot. Cover them with water and bring the pot to a boil. Simmer the chicken for 20 minutes then remove it from the water and shred it using 2 forks.