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These BBQ Chicken Quesadillas are loaded with juicy chicken, a black bean Texas caviar, and lots of fresh, melty cheese. Perfect for dinner time, this dish will please the whole family.

Looking for more Tex Mex recipes? Try our bean and cheese burritos, homemade Crunchwrap supreme, and our creamy quesadilla sauce.

Stacked Texas Cowboy Quesadillas.


 

Why You Will Love This Recipe

  • Quick and Easy: thanks to using easy ingredients this meal comes together quickly, making it perfect for busy weeknights.
  • Delicious: These BBQ Chicken Quesadillas are a great, quick, and easy family meal that everyone will love!
  • Fun: this is a fun dinner recipe that the kids can help make.

Ingredients

  • Shredded Chicken: you can cook and shred your chicken or save time and get a rotisserie chicken! 
  • BBQ Sauce: use your favorite. 
  • Black Bean Texas Caviar: Make your own Texas caviar. You’ll need black beans, whole-kernel corn, jalapeno, garlic, cilantro, lime juice, olive oil, and white wine vinegar. 
  • Cheese: Monterey Jack is a great melting cheese that is easy to find in most markets. However, you could use a mild cheddar, pepper jack, or other type of cheese you prefer.

How to make Cowboy Quesadillas

Texas Caviar in a glass bowl.
  1. Prepare the ingredients: Shred the chicken and coat it with your favorite BBQ sauce. 
  2. Make the Texas Caviar by combining all of the ingredients and stirring together. 
  3. Heat a flour tortilla on a large skillet, and add the shredded cheese, BBQ chicken, and Texas Caviar on top. Place another tortilla on top. 
  4. When the tortilla on the bottom is crisp and golden, carefully flip over to cook the other side. 
Shredded BBQ Chicken.

Storage Information

  • Make Ahead: If preparing bbq chicken quesadillas ahead of time, prepare the Texas Caviar and the chicken, store in separate bowls in the refrigerator. Then assemble and cook just before serving.
  • Storage: store leftovers in a sealed airtight container in the refrigerator for 2-3 days.
  • Reheating: Place cold quesadillas on a skillet or comal and heat over medium heat for 4-5 minutes, flipping to cook both sides. Cook until cheese is melted, and filling is heated through.
Stacked BBQ Chicken quesadillas with a Texas caviar and melted cheese.

More Quesadilla Recipes

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BBQ Chicken Quesadillas

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
Author: Serene
This BBQ Chicken Quesadilla is loaded with juicy chicken, a black bean Texas caviar, and lots of fresh, melty cheese. Perfect for dinner time, this dish will please the whole family.
Stacked Texas Cowboy Quesadillas.

Ingredients  

  • 2 pounds cooked chicken breast shredded or chopped
  • ½ cup BBQ sauce

Black Bean Texas Caviar

  • 1 (15 ounce) black beans drained and rinsed
  • 1 (15 ounce) whole kernel corn drained
  • 1 jalapeno de-seeded and membranes removed, diced
  • ½ cup red onion diced
  • 2 cloves garlic minced
  • ¼ cup cilantro chopped
  • ¼ cup white wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tbsp honey

Quesadillas

Instructions 

  • In a medium size bowl mix the cooked chicken with the BBQ sauce until coated. Set aside.
  • In a small bowl add the black beans, corn, diced jalapeño, red onion and garlic.In another bowl stir together the cilantro, vinegar, olive oil, and honey. Pour the dressing over the bean mixture. Stir to coat.
  • Heat a skillet over medium heat, place one tortilla down on the skillet, layer with shredded cheese, BBQ chicken, Texas Cavier. When the cheese starts to melt, add another flour tortilla on top.
  • Cook 2-3 minutes, until the tortilla on the bottom is toasted and turning a golden color, it will start to feel more firm, crispy. Carefully flip the quesadilla over and cook the other tortilla. Once the cheese is fully melted and both sides of the quesadilla are golden brown and crispy remove from the skillet.
  • Cut into 4 equal pieces. Serve and enjoy!

Video

Equipment

Notes

Amount of quesadillas made will differ based on size of tortillas used. 

Nutrition

Serving: 1 | Calories: 561kcal | Carbohydrates: 41g | Fat: 22g | Cholesterol: 30mg | Fiber: 15g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe was first published on May 10, 2016. Updated on January 20, 2020 with new images. Recipe remains unchanged.

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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5 from 1 vote

2 Comments

  1. Delicious and kid approved 😋 will make again!
    Ommited jalapeño and cilantro because I didn’t have it on hand.