Mediterranean BBQ Chicken Quesadillas
These quesadillas bring together the smoky-sweet flavor of BBQ chicken with a Mediterranean flair. They’re quick to make, loaded with melted cheese, and perfect for a light dinner or a casual get-together. You can keep them simple or load them with fresh veggies and herbs for extra flavor.
Time: 25 minutes (10 minutes prep, 15 minutes cooking)
Ingredients
Tortillas: Flour tortillas, 8–10 inch (4 tortillas for 2 quesadillas)
Chicken: 2 cups cooked chicken breast, shredded or thinly sliced
BBQ Sauce: ½ cup, good quality
Cheese: 1 ½ cups shredded (cheddar, Monterey Jack, mozzarella, or a blend)
Optional Additions (as preferred):
1 small bell pepper, diced
2 green onions or chives, chopped
½ red onion, thinly sliced
Fresh cilantro, chopped (2 tbsp)
1 avocado, diced
For cooking: Olive oil or cooking spray
Instructions
Prep the chicken:
In a bowl, toss the shredded chicken with BBQ sauce until well coated.
Assemble the quesadillas:
Lay a tortilla flat on a clean surface.
Sprinkle a layer of shredded cheese over half of it.
Add a generous scoop of the BBQ chicken mixture.
Top with any optional add-ins (bell pepper, onion, avocado, cilantro).
Sprinkle another layer of cheese, then fold the tortilla in half. Repeat with the remaining tortillas.
Cook the quesadillas:
Heat a skillet or griddle over medium heat and brush lightly with olive oil or spray with cooking spray.
Place the folded quesadilla on the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
Repeat with the rest.
Slice and serve:
Remove from the pan, let cool slightly, then slice each quesadilla into 3–4 wedges. Garnish with extra cilantro or avocado if desired.
Tips & Variations
Cheese Choice: A mix of cheddar and mozzarella gives both flavor and stretch. Feta or halloumi can add a more Mediterranean twist.
Make it Spicy: Add sliced jalapeños or a drizzle of hot sauce to balance the sweetness of BBQ sauce.
Veggie Boost: Roasted red peppers, olives, or spinach also pair nicely with the BBQ chicken.
Crispier Quesadillas: Brush the tortillas lightly with olive oil before cooking to get an extra golden, crunchy finish.
Avocado Tip: If adding avocado inside, keep pieces small so they don’t fall out while cooking. Alternatively, serve avocado or guacamole on the side.
Meal Prep Friendly: Mix the BBQ chicken ahead of time and store in the fridge for up to 3 days. Assemble and cook when ready to serve.
Dipping Ideas: Pair with Greek yogurt, tzatziki, or extra BBQ sauce for dipping.
Q&A
Q: Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works great. Just shred it and toss with BBQ sauce before assembling.
Q: Do I have to use flour tortillas?
Flour tortillas hold together best, but you can use whole wheat, spinach, or even gluten-free tortillas if you prefer.
Q: What’s the best way to reheat quesadillas?
Reheat in a skillet over low heat until the tortilla crisps up again. Avoid the microwave if you want to keep them crunchy.
Q: Can I bake quesadillas instead of pan-frying?
Yes. Place them on a baking sheet, brush lightly with olive oil, and bake at 375°F (190°C) for about 10–12 minutes, flipping halfway.
Q: How do I keep them from getting soggy?
Don’t overload with sauce or watery veggies, and always cook on medium heat so the tortilla crisps up while the cheese melts.
Nutrition
(per quesadilla, without optional add-ins)
Calories: ~360
Protein: ~25g
Carbohydrates: ~32g
Fat: ~15g
Fiber: ~2g
Sodium: ~680mg
(Values will vary depending on tortilla size, cheese type, and additions.)
Conclusion
Mediterranean BBQ Chicken Quesadillas are a quick and flavorful meal that balances smoky BBQ chicken with gooey cheese and fresh Mediterranean-inspired toppings. They’re versatile enough for a weeknight dinner or a party snack and can be customized with whatever veggies and herbs you have on hand. Serve them hot with a fresh dip or salad, and you’ve got a complete meal in minutes.