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Barbecue Shredded Chicken Quesadilla

Barbecue Shredded Chicken Quesadillas

An easy dinner recipe filled with tender chicken, seasonings, cheese, corn and beans.

Course Dinner, Main Course
Cuisine American, Mexican
Keyword Chicken Recipes, Easy Dinners, Quesadilla Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Quesadillas
Author Sweeter With Sugar

Ingredients

  • 1 1/2 cups shredded chicken rotisserie or cooked and shredded
  • 1 1/2 tbsps red onion diced
  • 3/4 cup Sweet Baby Ray's barbecue sauce
  • 1/2 cup frozen corn thawed
  • 15 ounces black beans drained
  • 2 tbsps cilantro leaves torn
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 3 cups Colby and Monterey Jack blend cheese grated
  • 8 taco size flour tortillas
  • tomatoes diced
  • jalapeños sliced-pickled
  • sour cream
  • salsa

Instructions

  1. Cook and shred chicken. Boil it for 20 minutes to reach 165° F. Cook it in a slow cooker. Use rotisserie chicken-your choice.

  2. Combine all ingredients in a mixing bowl.

  3. Divide chicken mixture between the eight tortillas-covering only half of the tortilla.

  4. Fold tortilla over to make a half circle.

  5. Fry in a frying pan sprayed with non-cook cooking spray to heat through and melt cheese. Flip to brown on each side.

  6. Remove from the pan and slice in half, if desired.

  7. Serve with diced tomatoes, sliced jalapenos, sour cream and salsa. Enjoy!