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Barbecue chicken quesadillas are loaded with shredded chicken covered in a tangy barbecue sauce, grilled onions and bell peppers and ooey-gooey cheddar cheese. These quesadilla are a great way to use up leftover chicken. You can whip them up quickly and have them on the table in short order.
These quesadillas are great for lunch with some fruit on the side. They can be paired with sides such as coleslaw, corn and black bean salad, refried beans or Mexican cauliflower rice for a satisfying meal. If you don’t have time to prepare sides, serve them up with good thins or homemade tortilla chips with salsa or guacamole.
Barbecue chicken quesadillas are favorites with both kids and adults. They are popular fare at kids birthday parties, tailgate or game day parties, barbecues and the list goes on. You can’t go wrong with quesadillas.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Shredded chicken breast and/or thighs
- No sugar added barbecue sauce
- Yellow mustard
- Onion
- Bell pepper – I used an orange one.
- Low carb tortillas – I used Mission Carb Balance ones.
- Fat free shredded cheddar cheese
Sodium Alert: The sodium is high on these quesadillas due to the sodium content in the tortillas and the barbecue sauce. You can use Mrs. Taste Zero Barbecue sauce and lower the sodium content of each quesadilla from 827 mg to 627 mg. You can further lower the sodium content by another 120 mg by using a Flatout Multigrain with Flax Flatbread or by 235 mg by using a La Banderita Low Sodium Regular Size Flour Tortillas (not low carb). A list of no salt added or low salt products can be found in the top menu bar under ‘Resources’.
Making the Quesadillas
- Cut the onion into slices and the bell pepper into strips.
- Grill the onion and then the bell pepper on an inside grill until they are tender and starting to brown.
- Transfer the grilled onion and bell pepper into small bowls and set aside.
- Place the no sugar added barbecue sauce and yellow mustard into a small bowl and stir until they uniformly mixed together.
- Place the shredded chicken into a mixing bowl. Add the barbecue sauce and mix until the chicken is evenly coated with the barbecue sauce.
- Spread the barbecue shredded chicken on the bottom half of a tortilla. Next spread some of the grilled onions over the barbecue chicken.
- Sprinkle some of the grilled bell peppers over the grilled onions and then top with some of the shredded non fat cheddar cheese.
- Fold the top half of the tortilla over the toppings on the bottom half of the tortilla and place on a two sided indoor grill or panini press. Grill until the tortilla is crispy.
- Transfer the grilled quesadilla to a plate and cut into wedges. Serve and enjoy.
Serving Ideas
- Chicken barbecue quesadillas are versatile. You can cut them into wedges and serve them as an appetizer at tailgate or game day parties, barbecues or gatherings of family and/or friends.
- They are great for lunch along with cubed watermelon or mango salsa.
- Throw in a couple of sides such as a creamy and tangy coleslaw, black bean and corn salad, grilled corn on the cob, lime rice or a green side salad and you have a satisfying dinner.
- These quesadillas can be made on the spur of the moment and served with tortilla chips and salsa or guacamole for a quick meal.
WW 3 pt per quesadilla
Servings: 2 servings
Calories: 261kcal
Equipment
- indoor grill or panini press
- Cutting board
- Chef knife
- spatula
- three small bowls
- measuring spoons
Ingredients
- 2 Mission carb balance tortillas or your favorite brand
- 8 oz shredded chicken
- 4 tbsp G. Hughes no sugar added barbecue sauce or your favorite brand
- 1 tbsp French's classic yellow mustard
- 4 medium thick onion slices
- ½ medium bell pepper, orange
Instructions
- Preheat the indoor grill or panini grill to 400℉
- Cut the onion slices in half and then separate them. Grill them on the indoor grill or panini press until they are tender and starting to carmelize. When they are done transfer them from the grill to a small bowl and set aside.
- Cut the bell pepper in half and remove the core and seeds. Cut ½ of the pepper into strips. Grill them on the indoor grill or panini press until they are tender and starting to brown. When they are done, transfer them from the gill to a small bowl and set aside.
- Place 4 tbsp of no sugar added barbecue sauce into a small bowl along with 1 tbsp of French's classic yellow mustard. Stir until they are thoroughly mixed together. Set aside.
- Place the shredded chicken into a bowl and mix with the barbecue sauce mixture. Add enough barbecue sauce to get the level of sauciness you like. I used 4 tbsp of the barbecue/mustard combo.
- Spread one half of the shredded barbecue chicken on the bottom half of a tortilla. Spread one half of the grilled onions and the grilled bell pepper over the top of the shredded barbecue chicken.
- Finally spread 2 tbsp of the fat free shredded cheddar cheese over the top of the grilled onions and peppers. Fold the top half of the tortilla over the filled bottom half of the tortilla. Transfer it to the preheated grill and grill until the cheese is melted and the tortilla has grill marks and is crispy.
- Transfer the done quesadilla from the grill to a plate. You can garnish the quesadilla with some light sour cream or non fat yogurt if you wish. Serve and enjoy.
Notes
The sodium is high on these quesadillas due to the sodium content in the tortillas and the barbecue sauce. You can use Mrs. Taste Zero Barbecue sauce and lower the sodium content of each quesadilla from 827 mg to 627 mg. You can further lower the sodium content by another 120 mg by using a Flatout Multigrain with Flax Flatbread or by 235 mg by using a La Banderita Low Sodium Regular Size Flour Tortillas (not low carb). A list of no salt added or low salt products can be found in the top menu bar under 'Resources'.
Nutrition
Serving: 1quesadilla | Calories: 261kcal | Carbohydrates: 22g | Protein: 33.5g | Fat: 6.5g | Saturated Fat: 2g | Sodium: 827mg | Fiber: 15g
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