BBQ Chicken Quesadillas with Mushrooms, Onions & Peppers a quick and easy snack or the perfect lunch.
I love BBQ sauce on anything and everything. It’s my go-to dip for french fries, chicken tenders, you name it. I also love Costco’s frozen quesadillas and had a random craving for them. However, I haven’t bought them in a long time because of the health aspect of them. They have a lot of sodium and it’s processed food so I try to stay away from frozen entrees a lot of the time due to the processed nature of them.
With regards to my love for BBQ sauce and my craving for quesadillas, I came up with the recipe below. I used basic ingredients that you probably already have in your fridge and just threw it all together and it turned out superb, if I do say so myself. It was really flavorful and the BBQ sauce gave it a nice sweet kick. I have leftovers for lunch that I can’t wait to sink my teeth into. This is definitely a dish that I’m sure I’ll be making over and over again, with different variations since it’s so easy to substitute ingredients in this.
BBQ Chicken Quesadillas
- 4 large flour tortillas
- 1 small green pepper
- 1 small yellow onion
- 4-5 baby bella mushrooms, sliced
- ½ cup barbecue sauce
- 3-4 chicken tenderloins
- shredded cheese, (you can use whatever kind you want, I used a Mexican blend)
- Pam cooking spray
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Dice onion and green pepper into cubes.
- Slice your mushrooms in length-wide pieces.
- Cut your chicken into cubes.
- In a small skillet, add some vegetable oil and saute the onions, peppers, and mushrooms. Add some salt and pepper. I did about a pinch of salt and a few cracks of pepper.
- Once the onions, peppers, and mushrooms have gotten soft and cooked down, place them in a bowl and set them aside.
- In the same skillet, add your chicken and BBQ sauce.
- Warm up your griddler/panini press on high (I used the Cuisinart griddler, but if you don't have one, you can just do this all in another skillet.
- When your chicken is just about done, add in the veggies that you set aside. If you feel like you need to add more BBQ sauce, feel free. Although, I don't recommend a liquidy consistency – you want all of the BBQ sauce to thicken up and coat everything nicely.
- Take everything out of the skillet and put it in the same bowl you used before.
- On a cutting board, assemble your quesadillas: On one half of the tortilla, layer on the cheese, the cooked ingredients, and then another layer of cheese. Fold the other half of the tortilla over the top and spray some Pam or brush it with some oil on top.
- Don't forget to spray some Pam on the top and bottom of your panini press too. This will give the quesadilla those nice, dark grill marks.
- Transfer your filled quesadilla to the panini press (or skillet) for about 4-5 minutes or until cheese is melted and the outside has a nice brown sear.
- Repeat steps 10-12 for the rest of your tortillas, or until you run out of ingredients.
- Cut up quesadillas into thirds for a triangular shape.
- Serve hot and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.