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BBQ Chicken Quesadillas

I know I just said yesterday that I’ve been baking in lieu of Super Bowl foods, but these would be the exception.

BBQ Chicken Quesadillas | #recipeBecause quesadillas should always be the exception, right? These were inspired by the BBQ Chicken & Cheddar Pizza I posted about recently, and use pretty much the same flavor profile. So basically that means they are amazing and you will love them.

I made a super easy, warm corn and black bean salsa that both fills the quesadillas, and is served on the side. It’s a little bit sweet, a little bit sour, and a whole lot of delicious, with just a hint of spice. The BBQ sauce I used is my homemade Spicy-Sweet BBQ Sauce, which works really well here, but feel free to substitute with your favorite 🙂

I tried to make this recipe as simple and quick as possible so that you can whip it up in less than 10 minutes with ingredients you may already have on hand: frozen corn, canned black beans, cooked chicken, etc. They’d be perfect for the game on Sunday!

BBQ Chicken Quesadillas | #recipe BBQ Chicken Quesadillas | #recipeNow, with sandwiches, quesadillas, etc. I hate to put exact amounts of filling ingredients because… well… it should be up to you! Everyone likes different amounts of stuff. I personally like my quesadillas a little less cheesy because I like equal amounts of all the ingredients. Maybe you love cheese, go ahead, pile it on, I won’t tell! Maybe you’re a vegetarian, or you just don’t want chicken—skip it! Whatever, you know what you like!

BBQ Chicken Quesadillas | #recipe BBQ Chicken Quesadillas | #recipe

BBQ Chicken Quesadillas

Yield: 2 fairly large quesadillas (serves 2 to 3)

BBQ Chicken Quesadillas


    for the corn and black bean salsa:
  • 1 tsp olive oil
  • 1 cup frozen corn kernels
  • 3/4 cup low-sodium, canned black beans, drained and rinsed
  • 3 green onions, sliced
  • 2 tbsp pickled jalapeños, chopped
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tsp agave
  • salt, to taste
  • for the quesadillas:
  • about 6 ounces cooked, shredded chicken
  • about 1 cup sharp cheddar cheese
  • 4 flour tortillas
  • Spicy-Sweet BBQ Sauce (or your favorite)
  • Corn and Black Bean Salsa
  • olive oil, to grease pan, panini press, etc.


    for the corn and black bean salsa:
  1. In a small skillet, heat 1 tsp olive oil over medium-high heat. Add in the corn and cook for a few minutes, stirring. Add in the black beans, garlic, and green onion and cook for a few more minutes until warm.
  2. In a small bowl, combine the warm corn/bean mixture with the lime juice, cilantro, pickled jalapeños, and agave. Season to taste with salt.
  3. for the quesadillas:
  4. Heat up a panini press (or a skillet---you'll just have to flip the quesadillas), and grease with a little olive oil.
  5. Lay 1 tortilla down on the press and top with about 1/4 cup of cheese, 3 ounces of chicken, a few tablespoons of the salsa, a good drizzle of BBQ sauce, and another 1/4 cup of cheese. Lay the other tortilla on top and close the panini press. Cook for 3-5 minutes until the tortillas are crisp and cheese is melted.
  6. Serve drizzled with more BBQ sauce, and a side of the Corn and Black Bean Salsa.

BBQ Chicken Quesadillas | #recipeWhat are you making for Sunday?


3 Responses to “BBQ Chicken Quesadillas”

  1. Mike Garlikov — February 15, 2014 at 11:57 am

    Hey Rachel, well these Quesadillas were good but don't look nearly as pretty as when you make then in the pic. They got burned very quickly the tortillas after two mins max. I think I put two much cheese in but loved the salsa its excellent!!! I don't have a paninni press do u find that works better? By the way I was looking for some cookware what do use any preferences? Lastly, those Oreo Cheesecake Bars look heavenly.

    • Rachael replied: — February 15th, 2014 @ 12:06 pm

      Hi Mike!
      Sorry your quesadillas got burned! Next time, try turning down the heat to medium or medium-low. If there is too much cheese, it will ooze out onto the pan. If the heat is low enough though, it will actually crisp up and be totally delicious instead of burning!
      I like using a panini press because I think it takes less time (you don't have to flip them), and it's a good way to keep the heat at an exact temperature. Plus it makes pretty grill marks 🙂

      As for cookware it depends on what you are looking for. I love Le Creuset for dutch ovens and various skillets (Kitchenaide also makes some really good slightly cheaper dutch ovens). For my basic pots and pans, I use Calphalon.

      And thank you! The Oreo Cheesecake bars turned out really well. They're super creamy and pretty easy to make!

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