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BBQ Chicken Quesadilla Bites

These BBQ Chicken Quesadilla Bites are bursting with smoky, cheesy goodness and perfect for snacking or sharing at your next party!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb chicken breast cooked and shredded
  • 1 cup BBQ sauce non-alcoholic, your favorite brand
  • 1 cup shredded cheese cheddar or a blend works well
  • 4 large flour tortillas
  • 0.5 cup diced bell peppers any color you prefer
  • 0.5 cup diced onions
  • 1 tablespoon olive oil
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • sour cream or Greek yogurt for serving

Instructions

Prepare the Filling

  • In a mixing bowl, combine the cooked shredded chicken with BBQ sauce, garlic powder, cumin, salt, and pepper. Toss everything until the chicken is evenly coated with the sauce and spices.

Sauté the Vegetables

  • Heat olive oil in your skillet over medium heat. Add diced onions and bell peppers, sautéing for 3-4 minutes until they soften and develop a slight caramelization.

Assemble the Quesadillas

  • Lay one flour tortilla flat on a clean surface. Spread a quarter of the BBQ chicken mixture evenly over one half of the tortilla. Sprinkle a generous handful of shredded cheese over the chicken, then top with some sautéed bell peppers and onions. Fold the tortilla in half, pressing gently to seal.

Cook to Perfection

  • Place the folded quesadilla into the hot skillet. Cook for 3-4 minutes on each side or until the tortilla is golden brown and crispy, and the cheese has melted beautifully inside. Repeat this process for all four tortillas.

Slice and Serve

  • Transfer cooked quesadillas to a cutting board. Using a sharp knife or pizza cutter, slice each quesadilla into small, bite-sized wedges. Serve immediately with a dollop of sour cream or Greek yogurt for dipping.

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • Knife and cutting board
  • Spatula
  • Plate lined with paper towels
  • Sharp knife or pizza cutter

Notes

  • Don't overload the quesadilla with filling to avoid sogginess and difficulty flipping.
  • Use medium heat to prevent burning the tortilla before the cheese melts.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or skillet to maintain crispiness; avoid microwaving.
  • Substitute flour tortillas with gluten-free ones for a gluten-free version.