This Chicken Cheese Quesadilla recipe features tortillas filled with bbq sauce shredded chicken, red onions, and melted mozzarella cheese. Ready in 10 minutes!

While I love cooking from scratch, I certainly don’t mind homemade convenience food when time is short.
This quick and easy bbq mozzarella chicken quesadilla recipe will help you get dinner on the table without breaking a sweat.
More Chicken Recipes To Try
Crispy Cornstarch Fried Chicken
Buttermilk-free Deep Fried Chicken
Huli Huli Sweet Tangy Chicken
Ground Chicken Meatballs

Table of Contents
Shredded Chicken Quesadilla Ingredients
Tortillas: I prefer multi-grain or whole wheat tortillas, but I used regular white tortillas this time.
Cooked chicken: Rotisserie chicken or leftover chicken breasts are perfect for this recipe. I used poached chicken fillets that I had on hand.
BBQ sauce: I used my favorite store-bought bbq sauce, but you can make your own if you have the individual ingredients.
Salt and black pepper: For seasoning, to enhance the other flavors of the dish.
Taco seasoning (optional): Ready-made or your own version will work in this recipe.
Cayenne pepper (optional): I love a bite to my food, so I always add a pinch of cayenne. Any mild heat chili powder is a good substitute too.
Fresh green chiles (optional): For a fresh pop of heat. They pair particularly well with cheese and chicken.
Red onion: You could use any onion variety that you like. I prefer red or spring onions for a slightly more pronounced fresh onion flavor.
Mozzarella (grated): Use your favorite fast-melting cheese in these quesadillas. They’re only cooked for a few minutes, and you want the cheese to be able to melt completely during cooking.
Cilantro (optional): Cilantro adds an extra bit of color and freshness.

How to make Chicken Cheese Quesadillas
Step 1: Prepare the Cheesy Chicken Filling
In a large bowl, shred the cooked or rotisserie chicken, and season with salt and black pepper to taste.
Add the bbq sauce, taco seasoning, cayenne pepper, and green chiles to the shredded chicken and mix well.
Step 2: Fry In A Non-stick Skillet & Serve
In a dry non-stick skillet over medium heat, lay one tortilla and sprinkle with mozzarella.
Arrange the shredded chicken mixture over top in an even layer, sprinkle with red onion slices, mozzarella, and cilantro.
Cook until the tortilla has crisped up and the cheese has melted.
Close the quesadilla with the second tortilla, and press down slightly to secure the filling.
Flip the quesadilla over and fry until crispy.
Set hot, with a quick homemade Quesadilla Sauce.

Recipe Tips
Use leftover chicken breasts, or rotisserie chicken to make this a super convenient dinner.
I’ve made this quesadilla recipe in the oven too, and it turned out just as good.
Taste the chicken before closing the quesadilla, to make sure it’s seasoned to your preference.
Add your favorite dried herbs or Italian seasoning for extra flavors.
Drizzle mayonnaise over the chicken before closing the quesadilla, for some tanginess.

Storing Cheesy BBQ Chicken Quesadillas
Once the quesadillas have cooled completely, leftovers can be stored in the fridge in an airtight container.
I don’t recommend freezing these tortilla quesadillas because they could become tough and unappetizing when reheated.
To reheat, I suggest popping a couple of quesadilla slices into the air fryer or oven for a few minutes, until crispy.
Try these chicken mozzarella melt quesadillas as a fast weeknight dinner packed with barbecue chicken and cheese, and let me know how it turns out!
Easy Chicken And Cheese Quesadilla
Ingredients
- 2 tortillas large
- 1-2 cups cooked chicken boneless
- ⅔ – 1 cup bbq sauce
- Salt to taste
- Black pepper to taste
- 1 Tbsp Taco seasoning
- ⅛ tsp cayenne pepper optional
- 1 fresh green chile chopped optional
- ½ small red onion
- ⅔ – 1 cup mozzarella grated
- Cilantro optional
Instructions
- In a large bowl, shred the cooked or rotisserie chicken, and season with salt and black pepper to taste.
- Add the bbq sauce, taco seasoning, cayenne pepper, and green chiles to the shredded chicken and mix well.
- In a dry non-stick skillet over medium heat, lay one tortilla and sprinkle with mozzarella.
- Arrange the shredded chicken mixture over top in an even layer, sprinkle with red onion slices, mozzarella, and cilantro.
- Cook until the tortilla has crisped up and the cheese has melted.
- Close the quesadilla with the second tortilla, and press down slightly to secure the filling.
- Flip the quesadilla over, fry until crispy, and serve immediately.