Go Back Email Link
+ servings

Chipotle Barbecue Sauce Chicken Quesadillas

Sweet, Smoky, Spicy Homemade Chipotle Barbecue Sauce is combined with grilled chicken, roasted corn, black beans, and all that ooey, gooey cheese, stuffed in a crispy, toasted tortilla Quesadilla-style!
Prep Time15 mins
Cook Time15 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: Chipotle Barbecue Sauce Chicken Quesadillas
Servings: 6
Calories: 470kcal


  • 1 pound boneless, skinless chicken breasts cut into strips or breast tenderloins
  • 2 tablespoons olive oil - divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup black beans, rinsed
  • 1/4 cup green onions, sliced
  • 1/2 cup barbecue sauce
  • 3 cups colby jack cheese, shredded
  • 12 6" flour tortillas
  • 2 tablespoons butter


  • Prepare a batch of Chipotle Brown Sugar Barbecue Sauce OR choose your favorite store-bought barbecue sauce.
  • Preheat a large skillet to a medium-high heat.
  • Season chicken tenderloins or chicken breast strips with salt, pepper, chili, garlic, and onion powder.
  • Sear the chicken in the hot skillet with a tablespoon of olive oil. Cook for 4-6 minutes or less, just the chicken just until the pink in the middle of the chicken disappears. Do not overcook.
  • Remove the chicken from the pan and add the remaining tablespoon of olive oil and then the corn kernels, spread out evenly in the pan.
  • Leave untouched the corn starts to become fragrant and turns golden brown. Stir, and let sit again until another side of the kernels are golden brown and roasted. Then remove the corn from the skillet.
  • Dice the chicken and add to a large mixing bowl. Add the corn, black beans, green onions, and barbecue sauce and stir to combine.
  • Lay out six (6) of the tortillas. Layer 1/4 cup of cheese, 1/3 cup of the barbecue chicken mixture, and another 1/4 cup of cheese and top with a second tortilla. Repeat so you create 6 quesadillas ready to be grilled.
  • Wipe out the pan and return to a medium heat. Melt 1/2 tablespoon butter in the hot skillet. Cook each side of the quesadilla for about 2 minutes, until golden brown. Watch them carefully so they do not burn.
  • Keep finished quesadillas in a 200 degree or warm oven until they are all finished. Cut them in halves or quarters and serve with barbecue sauce and sour cream to dip.


-Boneless, skinless chicken thighs also work great for quesadillas.
-Left over grilled chicken or rotisserie chicken may be used in place of cooking fresh chicken, but do sprinkle the chicken with the salt, pepper, chili, garlic, and onion powder.
-For larger then 6" tortilla sizes, they are easier to handle in the pan if the filling and cheese goes on one side and the tortilla is folder over it, half moon style.


Calories: 470kcal | Carbohydrates: 17g | Protein: 34g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 121mg | Sodium: 725mg | Potassium: 409mg | Fiber: 1g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 488mg | Iron: 2mg