BBQ Chicken Quesadilla Recipe

Cooked chicken: Shredded chicken that has been pre-cooked, perfect for quick assembly.

Bbq sauce: A smoky, tangy sauce that adds depth of flavor to the chicken.

Shredded cheese: Use cheddar or a Mexican blend for a gooey, melty texture.

Gluten-free tortillas: These tortillas are essential for keeping the recipe gluten-free.

Olive oil: Used to lightly grease the skillet, ensuring the tortillas crisp up nicely.

To ensure your quesadilla is perfectly crispy, use a cast-iron skillet if you have one. It distributes heat more evenly than a regular skillet, giving you a beautifully golden-brown tortilla every time. Additionally, don't overload the quesadilla with too much filling; this will make it easier to flip and prevent the tortilla from becoming soggy.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• bbq sauce - Substitute with gluten-free bbq sauce: Ensure the bbq sauce is labeled gluten-free to avoid any gluten contamination.

• shredded cheese - Substitute with dairy-free shredded cheese: For those who are also dairy intolerant, a dairy-free cheese option can be used.

• gluten-free tortillas - Substitute with corn tortillas: Corn tortillas are naturally gluten-free and can be used as a substitute.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the quesadillas in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.
• If you plan to freeze them, wrap each quesadilla individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.
• Place the wrapped quesadillas in a freezer-safe bag or container. Label with the date to keep track of storage time. They can be frozen for up to 2 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet and bake for 10-15 minutes, or until heated through and the cheese is melted.
• For a quicker option, you can reheat in a skillet over medium heat. Cook each side for 2-3 minutes until the quesadilla is warm and crispy.
• If reheating from frozen, it's best to let the quesadillas thaw in the refrigerator overnight. Then follow the same reheating instructions as above.
• Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 20-25 minutes, or until fully heated and the cheese is melted.
• For an extra crispy texture, consider reheating in an air fryer at 350°F (175°C) for 5-7 minutes, checking halfway through.

• Preheat your oven to 350°F (175°C). Place the leftover BBQ chicken quesadilla on a baking sheet lined with parchment paper. Bake for about 10 minutes or until the cheese is melted and the tortilla is crispy.

• Use a skillet over medium heat. Add a small amount of olive oil to the skillet and place the quesadilla in it. Cook for about 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.

• For a quick method, use a microwave. Place the quesadilla on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for about 1-2 minutes, checking to ensure the cheese is melted and the quesadilla is heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the quesadilla in the air fryer basket and cook for about 3-5 minutes until the cheese is melted and the tortilla is crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the quesadilla on the rack or a baking sheet and heat for about 5-7 minutes until the cheese is melted and the tortilla is crispy.

• Skillet: A flat-bottomed pan used for cooking the quesadillas on the stovetop.

• Spatula: A tool used to flip the quesadillas carefully without breaking them.

• Mixing bowl: A bowl used to mix the shredded chicken with the BBQ sauce.

• Measuring cups: Tools used to measure the correct amount of chicken, BBQ sauce, and cheese.

• Knife: A tool used to cut the quesadillas into wedges after cooking.

• Cutting board: A surface used to cut the quesadillas into wedges.

• Olive oil dispenser: A container used to pour a bit of olive oil into the skillet.

• Tongs: A tool that can be used to handle the tortillas and quesadillas while cooking.

• Plate: A dish used to serve the cooked quesadillas.

Prepare the filling ahead: Mix the shredded chicken with bbq sauce and store it in the fridge to save time during assembly.

Pre-shred the cheese: Buy pre-shredded cheese or shred it in advance to streamline the process.

Use a large skillet: Cook multiple quesadillas at once if your skillet is big enough, cutting down on cooking time.

Opt for rotisserie chicken: Use store-bought rotisserie chicken to skip the cooking and shredding steps.

Assemble in batches: Lay out all tortillas and assemble the quesadillas in batches to speed up the process.