BBQ Chicken Quesadillas with Pickled Jalapeño and Lime Crema

If you’re a quesadilla lover, get ready for a new favorite. These BBQ chicken quesadillas combine tender shredded chicken, smoky-sweet barbecue sauce and gooey melted Mexican cheese, all crisped up between golden tortillas. A tangy pickled jalapeño adds a spicy kick, while the cool, zesty lime crema balances every bite.

Perfect for a quick weeknight dinner, this recipe comes together in no time using pre-cooked chicken and pantry staples. Serve them hot with the crema on the side for dipping-you might find yourself craving them again and again.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Shred the fully cooked chicken breast into small pieces. In a bowl, mix the shredded chicken with 2 tablespoons of BBQ sauce and a pinch of salt and pepper. Set aside.
2. Slice the jalapeño into thin rings. If you prefer less heat, remove the seeds and membranes. In a small bowl, combine the jalapeño rings with 1 teaspoon of sugar and a splash of lime juice (from half the lime). Toss to coat and set aside to quick-pickle.
3. Make the zesty crema: In another small bowl, combine the sour cream, remaining 2 tablespoons of BBQ sauce, ancho chili powder and the juice from the other half of the lime. Stir until smooth. Season with salt to taste.
4. Heat a large non-stick skillet over medium heat and add 1 tablespoon of cooking oil. Place one tortilla in the skillet. Evenly spread the BBQ chicken mixture over the tortilla, then sprinkle the Mexican cheese blend on top. Arrange some pickled jalapeño rings over the cheese (reserve some for garnish). Place the second tortilla on top.
5. Cook for 2-3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula and cook the other side for another 2-3 minutes, until golden and the cheese is fully melted.
6. Transfer the quesadilla to a cutting board and let it rest for 1 minute. Cut into wedges. Serve with the zesty crema on the side for dipping and garnish with remaining pickled jalapeño rings if desired.

Recipe Tips

FAQ

Can I use leftover grilled chicken instead of pre-cooked chicken breasts?

Absolutely. Shredded or diced leftover grilled chicken works perfectly. Just toss it with the BBQ sauce and proceed with the recipe.

How do I make this quesadilla spicier?

Add extra pickled jalapeño rings inside the quesadilla or stir a pinch of cayenne pepper into the crema. You can also use a spicier BBQ sauce.

Can I make these quesadillas in the oven?

Yes. Assemble the quesadillas on a baking sheet, brush with oil and bake at 400°F for about 10 minutes, flipping halfway through, until golden and crispy.