Barbecue Chicken and Veggie Quesadillas

Make this ahead, so come dinnertime, you'll be ready in a jiffy.

Go Tex-Mex for dinner tonight! It’s a dish that’s easy to make in advance: Cook the vegetable filling ahead of time, prepare all the other components, and store in separate containers. When dinnertime rolls around, you’ll be ready in a jiffy.

Barbecue Chicken and Veggie Quesadillas

Rachelle Santos
Make this ahead, so come dinnertime, you'll be ready in a jiffy.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Cuisine American, Mexican
Servings 6


Barbecue Chicken and Veggie Quesadillas

  • 500 Grams roast chicken skinned and shredded
  • 1/4 Cup store-bought barbecue sauce
  • 2 tablespoons Butter
  • 1 medium-sized onion sliced
  • 1 (200-gram) can whole mushrooms sliced
  • 1 teaspoon chili powder
  • Salt
  • 1 Cup mozzarella cheese shredded
  • 3/4 Cup canned corn kernels drained
  • 3 stalks green onion sliced into 1-inch lengths
  • 6 (5-inch) Flour tortillas
  • 1 Cup sour cream to serve
  • 1 Cup bottled salsa to serve


  • Make the barbecue chicken: In a bowl, combine shredded chicken and barbecue sauce. Mix until well combined. Set aside.
  • Make the vegetable filling: In a skillet, melt butter over medium-high heat. Add onions, mushrooms, and bell peppers; sauté for 8 to 10 minutes or until onions are translucent and bell peppers are tender.
  • Season vegetables with chili powder, salt, and pepper. Remove from from heat and set aside.
  • Assemble the quesadillas: Preheat oven to 400°F. Top one  side of the tortilla with shredded chicken, vegetable filling, mozzarella cheese, corn kernels, and green onions. Fold tortilla over and press lightly to enclose. Repeat with remaining ingredients.
  • Place quesadillas on a baking tray lined with parchment paper. Bake in the preheated oven for 5 to 7 minutes, turning over once, until golden brown in color and cheese has melted. Slice into wedges and serve with sour cream and salsa, if desired.
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