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Barbecued Chicken Quesadillas Recipe

Barbecued Chicken Quesadillas Recipe

Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 1 medium mango, peeled and diced
  • 2 small plum tomatoes, seeded and diced
  • 1/3 cup diced green pepper
  • 3 green onions, chopped
  • 3 tablespoons minced fresh cilantro
  • 1 small Anaheim or jalapeno pepper, seeded and diced
  • 3 tablespoons lime juice
  • Salt and pepper to taste
  • 1 tablespoon butter, softened
  • 2 flour tortillas (8 inches)
  • 3/4 cup shredded cheddar-Monterey Jack cheese
  • 1 cup chopped cooked chicken breast
  • 1/4 cup barbecue sauce


  • 1. In a small bowl, combine the first nine ingredients; cover and refrigerate.
  • 2. Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese.
  • 3. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 quesadilla and 3/4 cup salsa (prepared with reduced-fat butter and reduced-fat Mexican cheese blend) equals 531 calories, 18 g fat (7 g saturated fat), 91 mg cholesterol, 941 mg sodium, 59 g carbohydrate, 5 g fiber, 40 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.