Ingredients
- 2 large flour tortillas
- 1 cup cooked shredded chicken
- ¼ cup BBQ sauce
- ½ cup shredded mozzarella or cheddar cheese
- 2 cheese slices (optional, for topping)
- 1 tbsp butter or oil
- Dried parsley for garnish
Instructions
- In a bowl, mix the cooked shredded chicken with BBQ sauce until fully coated.
- Heat a skillet over medium heat and melt the butter or heat the oil.
- Place one tortilla in the skillet and sprinkle with shredded cheese.
- Spread the BBQ chicken mixture evenly over the cheese.
- Place the second tortilla on top and press gently.
- Cook for 2–3 minutes per side, or until tortillas are golden and cheese is melted.
- Remove from skillet, slice into wedges, and top with optional cheese slices to melt.
- Sprinkle with dried parsley before serving warm.
Notes
- Use spicy BBQ sauce or add jalapeños for extra heat.
- Chopped red onions or bell peppers add crunch and flavor.
- Mix mozzarella and sharp cheddar for a cheesier option.
- Leftover rotisserie chicken works great in this recipe.
- Store leftovers in the fridge up to 3 days; reheat in a skillet for best texture.
- For a dairy-free version, use dairy-free cheese and plant-based oil.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
