BBQ Chicken Quesadilla with a Surprising Twist

I don’t usually plan to cook late at night, but somehow this idea hit me — turn the comfort of leftover BBQ chicken into a quesadilla that’s not just cheese and meat. I went for a splash of apple cider vinegar — not enough to sour but just enough to make the smoky chicken slice through the cheese more fiercely. You know that smell of roasted paprika mingling with charred corn? Yeah, that’s what I want in every bite. No fancy ingredients, just a handful of things in the fridge that suddenly feel crucial. It’s funny how simple flavor combos like that stick with you. Making something that feels familiar but isn’t really. It feels more urgent now, like I need to hold onto the simple, real stuff — especially when everything feels a little chaotic outside. Sometimes the best meals come from throwing leftovers together and hoping they work — which, somehow, they always do.

Smoky BBQ Chicken Quesadilla

This dish involves assembling a quesadilla with shredded leftover BBQ chicken, melted cheese, and flavorful additions like roasted paprika and charred corn. The quesadilla is then cooked on a skillet until crispy and golden, with the ingredients melding into a warm, melty filling inside a toasted tortilla.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 1 cup shredded leftover BBQ chicken preferably with some sauce
• 2 cups shredded cheese cheddar, Monterey Jack, or a mix
• 1 tsp apple cider vinegar for flavor enhancement
• 1 tsp smoked paprika roasted for flavor
• 1/2 cup charred corn kernels roasted or grilled
• 2 large flour tortillas
• 1 tbsp oil vegetable oil for cooking

Equipment

• Skillet or frying pan
• Spatula
• Mixing bowl

Method

 

1. In a mixing bowl, combine the shredded BBQ chicken with apple cider vinegar, smoked paprika, and charred corn kernels. Mix well to evenly distribute the flavors and ingredients.
   1 cup shredded leftover BBQ chicken, 1 tsp apple cider vinegar, 1 tsp smoked paprika, 1/2 cup charred corn kernels
2. Place a large skillet over medium heat and add a tablespoon of vegetable oil. Allow the oil to shimmer and heat evenly, indicating readiness.
   1 tbsp oil vegetable oil
3. Spread half of the shredded cheese evenly over one tortilla, then spoon the seasoned chicken mixture on top, and finish with another layer of cheese. Cover with the second tortilla and gently press down.
   2 cups shredded cheese, 1 cup shredded leftover BBQ chicken
4. Carefully transfer the assembled quesadilla to the hot skillet. Cook for about 3-4 minutes on one side, until golden brown and crispy, then flip carefully using a spatula and cook the other side until equally golden and the cheese has melted.
5. Once both sides are golden and crispy, remove from skillet and let rest for 1 minute. Slice into wedges, revealing the melted cheese and flavorful filling inside.
6. Serve immediately, optionally garnished with fresh herbs or additional charred corn for presentation.

Anyway, that crispy crust filled with gooey cheese and smoky chicken? It’s a reminder: sometimes good ideas come from not overthought plans. Just a little night time kitchen chaos, and suddenly you’re eating something that tastes like a small, imperfect victory.