Melted cheddar cheese and barbecue chicken stuffed in a crispy quesadilla is a great summer appetizer. Plus:  More Delicious Chicken Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
August 2013


Credit: © Todd Porter & Diane Cu

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and set aside until cool enough to handle.

  • Dice chicken into small, bite-size pieces and toss with the barbecue sauce. Season with salt and pepper to taste and set aside.

  • Sprinkle half of the grated cheese on 4 tortillas. Next, divide the barbecued chicken between the 4 tortillas. Add a final layer of cheese and top with remaining tortillas.

  • Heat a large skillet or griddle over medium-high heat. Place a filled tortilla in the pan and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla over and cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted.

  • Remove from the pan and repeat with the remaining tortillas. Allow each to cool for a few minutes before cutting.

Serve With

Salsa, guacamole and sour cream.