BBQ Chicken Quesadilla

Ingredients

By preparing the chicken filling in advance, you can assemble this entire meal in just 10 minutes.

• Chicken: You can use fresh chicken fillets or boneless chicken thigh for this recipe.
• Green bell pepper: While I use green peppers for a mild crunch, you can also use red and yellow bell peppers to brighten up the dish.
• Onion: Sliced red onions to provide a sharp, savory bite.
• Corn: Use fresh, frozen, or canned sweet corn for this recipe. If using canned, make sure to drain it well.
• Seasoning: I used red chili flakes, cumin powder, onion powder, garlic powder, cinnamon, salt, flour, paprika, and oregano. If you prefer less heat, you can add skip red chili flakes.
• Chicken bullion: ½ cube (optional) to deepen the umami flavor.
• Oil: Enough to grease the pan and stir fry the veggies.

These are the final ingredients you will need to assemble the quesadillas. Once your chicken filling is ready, just layer everything together and toast it in the pan for a perfect crunch.

• Tortillas: I used flour tortillas because they fold easily without breaking, but feel free to use corn if you prefer a more authentic taste. Flour and whole wheat tortillas both work well.
• Cheese: I use a combination of mozzarella and cheddar cheese, but you can substitute any melty cheese you prefer. Mexican cheese is more authentic.
• BBQ Sauce: I use store-bought barbecue sauce for convenience.
• Butter: Smearing a little butter on the pan ensures your tortillas achieve that signature golden-brown color and a rich, flaky texture.

How To Make These?

To make this recipe its very easy, just follow these steps to make these yummy quesadillas.

1. In a small bowl, add red chili flakes, cumin powder, onion powder, garlic powder, cinnamon, salt, flour, paprika, oregano, and chicken bouillon, then mix until the spices are well combined.
2. Marinate the chicken fillets by coating them evenly with the mixed seasoning. Let the chicken rest for 20 minutes. ( Tip: Marinating the chicken overnight makes it juicy and tender.)
3. Heat oil in a pan over medium-high heat. Place the seasoned chicken in the pan and grill until both sides are deeply browned and the chicken is cooked through.
4. Remove the chicken from the pan and let it rest for 5 minutes before shredding. Use two forks or a knife to shred the chicken into small, bite-sized pieces.

5. In the same pan, sauté your sliced red onions, green bell peppers, and sweet corn until the vegetables are soft and slightly charred.
6. Add the shredded grilled chicken back into the pan with the vegetables. Mix everything so the flavors combine. Remove from the pan and transfer the filling to a bowl.
7. Now, place a tortilla on a pan to warm. Flip and apply butter on the warm side. Flip the buttered side again to face the bottom of the pan. (Keep the heat low). Now spread a layer of barbecue sauce over the surface and sprinkle a generous amount of shredded cheese on top.
8. Spread the chicken and vegetable filling over the cheese. Fold the tortilla in half.

9. After folding the tortilla in half and adding butter, toast it until the outside is crispy and the cheese has completely melted. Cut the quesadilla in half with a pizza cutter.

Variation

 You can easily customize this recipe with different flavors and textures. Here are a few simple ways to change up your quesadillas:

• Swap the Veggies: Switch corn for black beans to give the filling a heartier, earthier taste.
• Mix Your Sauces: Feel free to use your favorite sauce alongside the barbecue sauce, but be careful not to overdo it so the tortilla stays crispy.
• Rotisserie Chicken: You can season rotisserie chicken with the same seasonings and use it in the recipe. Skip the bullion to avoid extra salt.
• Add Some Heat: Spice things up by adding sliced jalapeños to the filling for an extra kick.
• Seasonings: Use a ready-made taco or fajita seasoning for chicken marinate if you are in a hurry and want a different flavor.