Cheesy Chicken Quesadillas with Chipotle BBQ Sauce

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce bring bold flavors to a simple meal.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce introduction

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce are quick to make and fill the house with a warm, cheesy smell.
This dish works for lunch, dinner, or a fast snack with friends.

If you want another easy cheesy meal idea, try the cheesy jackets with tuna and spring onions for a different dinner option.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — why make this recipe

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce combine simple ingredients for big taste.
They are fast, flexible, and great for using leftover chicken.

This recipe is also easy to change to your taste. For a creamy, different dinner try the creamy coconut basil chicken with rice for another simple weeknight meal.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — how to make Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce

Make these quesadillas in a hot pan for crisp tortillas and gooey cheese.
Work in steps: blister the pepper, mix the sauce, build the quesadilla, then cook until golden.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce Ingredients :

• For the Chicken Quesadilla:
  • 1 medium hatch pepper
  • 2 9-inch flour tortillas
  • ¾ cup cooked chicken (shredded)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 tablespoon unsalted butter
• For the Creamy Chipotle BBQ Sauce:
  • ½ cup sour cream
  • 2 tablespoons barbecue sauce
  • ½ teaspoon chipotle powder

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce Directions :

• Blister the Hatch Pepper: Heat a medium-sized cast iron skillet over medium heat. Add the hatch pepper and cook, turning occasionally, until the skin is blistered on all sides (about 6 minutes). Remove the pepper from the skillet and place it in a small resealable plastic bag. Seal the bag and let the pepper steam for 15 minutes to loosen the skin.
• Prepare the Pepper: Once the pepper is cool enough to handle, remove the skin, slice it open, and discard the top ½ inch and the seeds. Dice the pepper and set it aside.
• Make the Quesadilla: Heat a large skillet over medium heat and melt the butter in the pan. Place one tortilla in the skillet and layer it with shredded chicken, shredded cheddar, Monterey Jack cheese, and the diced hatch pepper.
• Cook the Quesadilla: Place the second tortilla on top of the fillings. Cook for 1-2 minutes until the bottom tortilla is golden brown. Carefully flip the quesadilla and cook for an additional 1-2 minutes until the other side is golden brown and the cheese is melted.
• Prepare the Chipotle BBQ Sauce: In a small bowl, whisk together the sour cream, barbecue sauce, and chipotle powder until smooth. Refrigerate until ready to serve.
• Serve: Cut the quesadilla into 6 wedges and drizzle with the creamy chipotle BBQ sauce or serve the sauce on the side for dipping.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — how to serve Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce

Serve the quesadilla hot and cut into wedges for easy sharing.
Offer the creamy chipotle BBQ sauce on the side for dipping to keep the tortillas crisp.

For a cozy combo, serve with a bowl of warm soup, such as the French onion short rib soup with cheesy gruyere toast.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — how to store Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce

Store leftover quesadilla wedges in an airtight container in the fridge for up to 3 days.
Keep the sauce in a separate small container to keep tortillas from getting soggy.

To reheat, warm in a skillet over low heat until the cheese melts and the tortilla is crispy again.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — tips to make Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce

• Use cold shredded chicken or warm it slightly before adding to the tortilla.
• Don’t skip steaming the hatch pepper; it makes peeling easy and removes bitter char.
• Cook over medium heat so the cheese melts before the tortilla burns.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — variation (if any)

• Make it vegetarian: swap chicken for black beans or grilled veggies.
• Add heat: use extra chipotle powder or sliced jalapeño.
• Swap cheeses: try pepper jack for more spice or mozzarella for milder taste.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce — FAQs

Q: Can I use a different pepper instead of a hatch pepper?
A: Yes. Use poblano or bell pepper if you can’t find hatch. The flavor will be slightly different but still good.

Q: How can I make this recipe milder for kids?
A: Use less chipotle powder in the sauce and remove seeds from the pepper. You can also use mild salsa instead of BBQ sauce.

Q: What pan should I use to cook these quesadillas and where can I buy one?
A: A cast iron skillet or a heavy nonstick pan works best for even heat and good browning. Buy it here.

Q: Can I freeze cooked quesadillas?
A: Yes. Wrap wedges in foil and freeze for up to 1 month. Reheat from frozen in a low oven or skillet until hot.

Q: Is the creamy chipotle BBQ sauce freezer safe?
A: The sauce can be frozen, but texture may change. It’s best fresh or kept in the fridge for a few days.

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce

Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce bring bold flavors to a simple meal, making it perfect for lunch, dinner, or snacks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Snacks

Cuisine Mexican

Servings 2 servings

Calories 450 kcal

Ingredients

  

For the Chicken Quesadilla

• 1 medium hatch pepper Blistered and diced
• 2 9-inch flour tortillas
• ¾ cup cooked chicken (shredded)
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 1 tablespoon unsalted butter For cooking

For the Creamy Chipotle BBQ Sauce

• ½ cup sour cream
• 2 tablespoons barbecue sauce
• ½ teaspoon chipotle powder

Instructions

 

Blister the Hatch Pepper

• Heat a medium-sized cast iron skillet over medium heat.
• Add the hatch pepper and cook, turning occasionally, until the skin is blistered on all sides (about 6 minutes).
• Remove the pepper from the skillet and place it in a small resealable plastic bag. Seal the bag and let the pepper steam for 15 minutes to loosen the skin.

Prepare the Pepper

• Once the pepper is cool enough to handle, remove the skin, slice it open, and discard the top ½ inch and the seeds.
• Dice the pepper and set it aside.

Make the Quesadilla

• Heat a large skillet over medium heat and melt the butter in the pan.
• Place one tortilla in the skillet and layer it with shredded chicken, shredded cheddar, Monterey Jack cheese, and the diced hatch pepper.

Cook the Quesadilla

• Place the second tortilla on top of the fillings.
• Cook for 1-2 minutes until the bottom tortilla is golden brown.
• Carefully flip the quesadilla and cook for an additional 1-2 minutes until the other side is golden brown and the cheese is melted.

Prepare the Chipotle BBQ Sauce

• In a small bowl, whisk together the sour cream, barbecue sauce, and chipotle powder until smooth.
• Refrigerate until ready to serve.

Serve

• Cut the quesadilla into 6 wedges and drizzle with the creamy chipotle BBQ sauce or serve the sauce on the side for dipping.

Notes

Use cold shredded chicken or warm it slightly before adding to the tortilla. Don’t skip steaming the hatch pepper; it makes peeling easy and removes bitter char. Cook over medium heat so the cheese melts before the tortilla burns.

Keyword Cheesy Recipe, Chicken Quesadillas, Chipotle BBQ Sauce, Easy Dinner, Quesadillas