BBQ Chicken Quesadilla
A perfectly balanced pocket of goodness? That’s this BBQ chicken quesadilla. It’s easy, fast, and seriously delicious.
Savory BBQ chicken and melty cheese get folded into a crispy whole-wheat tortilla, then paired with sweet, juicy grapes for a simple boost of fiber and micronutrients.
Make it fresh or prep ahead and reheat — totally your call.
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Ingredients
Directions
- Lay the tortilla flat and sprinkle half of the cheese over one side.
- Top with the chicken, drizzle evenly with BBQ sauce, and sprinkle the red onion on top.
- Finish with the remaining cheese, then fold the tortilla in half.
- Heat a nonstick skillet over medium heat and place the quesadilla in the pan.
- Cook for 2–3 minutes per side, pressing gently with a spatula, until golden, crispy, and the cheese is melted.
- Serve warm with grapes on the side.
Notes
- Crockpot chicken: Cook chicken breasts on low for 6–7 hours or high for 3–4 hours with a little broth or BBQ sauce, then shred.
- Make-ahead option: Assemble ahead and cook fresh when ready, or fully cook, wrap in foil, and reheat in the air fryer at 350°F for 3–5 minutes until warm and crisp.
- Microwave: Works in a pinch, but the tortilla won’t stay as crisp.
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