Barbecued Chicken Quesadillas Recipes

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BARBECUE CHICKEN QUESADILLAS



Barbecue Chicken Quesadillas image

I've been making these for years. I love it when I have leftover chicken, so I get to make these! I've also made them with leftover turkey. Ingredient amounts are approximate. Feel free to adjust to your liking!

Provided by Charmie777

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 red onion, sliced thin
1 bell pepper, sliced thin (red or green) (optional)
2 tablespoons butter
1 cup cooked chicken, shredded
1/2-1 cup barbecue sauce
1 -2 cup monterey jack cheese, shredded
cilantro, chopped (optional)
4 large flour tortillas
additional barbecue sauce

Steps:

  • Saute onions and bell peppers (if using) in pan with butter. Remove from pan and set aside.
  • In another pan heat through shredded chicken with bbq sauce.
  • Lightly butter one side of a tortilla.
  • Place butter side down in saute pan.
  • Quickly add some of the cheese, chicken and onions (peppers and cilantro, if using) to one half of tortilla. Then quickly fold in half forming a semi-circle.
  • Continue to cook until bottom side is golden brown, then carefully flip quesadilla over.
  • Brown other side and remove from pan.
  • Repeat with remaining ingredients.
  • Cut quesadilla into wedges and serve with additional barbecue sauce.

Nutrition Facts : Calories 628.3, Fat 25.6, SaturatedFat 11.8, Cholesterol 66.7, Sodium 1219.2, Carbohydrate 72.6, Fiber 4.2, Sugar 11.6, Protein 25.5

BARBECUED CHICKEN QUESADILLAS



Barbecued Chicken Quesadillas image

Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1 medium mango, peeled and diced
2 small plum tomatoes, seeded and diced
1/3 cup diced green pepper
3 green onions, chopped
3 tablespoons minced fresh cilantro
1 small Anaheim or jalapeno pepper, seeded and diced
3 tablespoons lime juice
Salt and pepper to taste
QUESADILLAS:
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast
1/4 cup barbecue sauce

Steps:

  • In a small bowl, combine the first nine ingredients; cover and refrigerate. , Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa.

Nutrition Facts : Calories 531 calories, Fat 18g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 5g fiber), Protein 40g protein.

BBQ CHICKEN QUESADILLA RECIPE BY TASTY



BBQ Chicken Quesadilla Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, BBQ sauce, flour tortillas, red onion, monterey jack cheese, cheddar cheese, fresh parsley, BBQ sauce

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

½ lb chicken breast, cut into strips
salt, to taste
pepper, to taste
½ cup BBQ sauce
2 flour tortillas
¼ cup red onion, julienned
½ cup monterey jack cheese, double for 2 quesadillas
½ cup cheddar cheese, double for 2 quesadillas
fresh parsley
BBQ sauce

Steps:

  • In a large skillet, add chicken breast and season both sides with salt and pepper.
  • Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
  • Remove the chicken from the pan and continue to stir onions.
  • Shred the chicken while onions are cooking.
  • Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
  • Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
  • Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
  • Serve with extra BBQ sauce and garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 0 grams, Protein 30 grams, Sugar 12 grams

BBQ CHICKEN QUESADILLAS



BBQ Chicken Quesadillas image

Provided by Food Network

Categories     main-dish

Time 10h40m

Yield 4 to 6 servings

Number Of Ingredients 32

1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
Salt
Pepper
Peanut oil
1 red onion, sliced
1/4 to 1/2 cup barbecue sauce
Eight 8-inch flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3 tablespoons butter
Mexican Cream, recipe follows
Tomato Salsa, recipe follows
1 lime, juiced
1 1/2 cups sour cream
Salt
Pepper
5 Roma tomatoes
2 chipotle chiles, reconstituted
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil

Steps:

  • Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
  • Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
  • Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
  • Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
  • Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
  • Combine all of the ingredients. Refrigerate until needed.
  • Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

BARBECUE CHICKEN QUESADILLAS



Barbecue Chicken Quesadillas image

When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. -Pam Martin, Canandaigua, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3 cups shredded cooked chicken
1 can (4 ounces) chopped green chiles
1/2 cup salsa
1/3 cup barbecue sauce
1/4 cup taco sauce
8 flour tortillas (8 inches)
3/4 cup shredded sharp cheddar cheese
Optional: Sour cream and additional salsa

Steps:

  • Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.

Nutrition Facts :

BBQ CHICKEN QUESADILLA



BBQ Chicken Quesadilla image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 to 8 hors d'oeuvre servings

Number Of Ingredients 14

Four 12-inch flour tortillas
1/4 cup grated Cheddar, plus 1/4 cup
1/4 cup grated queso blanco
8 ounces cooked boneless, skinless chicken breast, small diced
1 red onion, thinly sliced
1/4 cup favorite barbecue sauce
Tropical Fruit Salsa, recipe follows
Cilantro sprigs, for garnish
1/4 cup small diced mango
1/4 cup small diced papaya
1/4 cup small diced pineapple
1 red jalapeno, minced
1/2 lime, juiced
Pinch salt

Steps:

  • Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
  • Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
  • Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
  • Combine all ingredients and mix well. Let sit for 30 minutes before serving.

BARBECUED CHICKEN AND CHICKPEA QUESADILLAS



Barbecued Chicken and Chickpea Quesadillas image

Provided by Sara Foster

Categories     Cheese     Chicken     Poultry     Appetizer     Super Bowl     Kid-Friendly     Graduation     Backyard BBQ     Lunch     Legume     Chickpea     Summer     Monterey Jack     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 11

2 cups shredded cooked chicken
1/2 cup bottled barbecue sauce
Sea salt and freshly ground black pepper
1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved
2 garlic cloves, minced
2 scallions, minced (white and green parts)
8 7-inch flour tortillas
1/2 cup fresh cilantro leaves
2 ounces smoked Gouda cheese, shredded (about 1/2 cup)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
Olive oil for oiling the grill pan

Steps:

  • Preheat the oven to 200°F.
  • Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
  • In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
  • To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
  • Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.

CHICKEN BARBECUE QUESADILLAS



Chicken Barbecue Quesadillas image

These mini quesadillas are best enjoyed while they're still warm. Don't forget a bowl of guacamole and a serving spoon so your guests can dip in style.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 cups cooked chicken, finely chopped
1/2 cup barbecue sauce
1 tablespoon onion, minced (optional)
8 large flour tortillas
6 -8 ounces monterey jack cheese, grated

Steps:

  • Heat the chicken, barbecue sauce, and onion together in a small saucepan until warmed through.
  • Meanwhile, have your kids use 2 1/2- or 3-inch cookie cutters to cut the tortillas into pairs of matching shapes (ideally, you'll end up with 12 to 16 pairs).
  • Place one of each pair of shapes on your work surface and sprinkle cheese on them.
  • Add a tablespoon of the chicken mixture and a little more cheese, then top with the matching tortilla shapes.
  • Right before serving, place the assembled tortillas, a few at a time, on a warmed griddle and cook over moderate heat for 2 minutes on each side.
  • As you cook them, transfer the tortillas to a baking sheet kept in a warm oven until the whole batch is done. Serve at once.

Nutrition Facts : Calories 509.9, Fat 18.3, SaturatedFat 7.1, Cholesterol 46.3, Sodium 999.4, Carbohydrate 60.7, Fiber 3.7, Sugar 2.9, Protein 24

GRILLED CHICKEN QUESADILLAS



Grilled Chicken Quesadillas image

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Provided by Thuy Ortiz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Steps:

  • Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
  • Heat grill for medium-high heat.
  • Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
  • Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g

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From landolakes.com


BBQ CHICKEN QUESADILLA - SKINNYTASTE
2019-04-02 Bring a skillet sprayed with nonstick spray to medium-high heat. Sprinkle chicken with seasonings, and cook for about 4 minutes per side, until cooked through. Once cool enough to handle, roughly chop. In a small bowl, coat chicken with BBQ sauce. Lay tortilla flat, and spread BBQ chicken onto one half.
From skinnytaste.com


BARBECUE CHICKEN & CHARD QUESADILLAS RECIPE | EATINGWELL
Step 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 3 minutes. Add chicken and cook, stirring, until just cooked through, about 4 minutes. Add chard (or kale) and the sauce mixture and cook, stirring, until the greens are wilted, about 2 minutes more.
From eatingwell.com


HOW TO MAKE BBQ CHICKEN QUESADILLAS - THE TORTILLA CHANNEL
Place about 1/2 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the tortilla. Sprinkle the chicken with the shredded mozzarella cheese. Fold the tortilla and put it on the baking tray. Repeat for the remaining 3 tortillas. Preheat the oven to 400℉ and bake the quesadilla for 10 minutes.
From thetortillachannel.com


40 LEFTOVER BBQ CHICKEN RECIPES [WITH PASTA & MORE]
2022-06-13 10.Chicken Crust Pizza. Using your leftover chicken to create a pizza crust is nothing short of genius. Simply use a food processor to blend your chicken, cheese, and onion for the crust. Press the crust into a pan and bake It for 20 minutes. Top with BBQ sauce, cooked bacon, and additional cheese!
From smarterhomemaker.com


ULTIMATE BBQ CHICKEN QUESADILLAS - WITH VIDEO - BUDGET BYTES
2017-04-12 Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans.
From budgetbytes.com


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