These Barbecue Chicken Quesadillas are triple-stacked with chicken, shredded cheese, grilled corn, thinly sliced onions, cilantro, and barbecue sauce. They make a fun grilling recipe!!

There is nothing better than a fun grilling recipe for dinner! These Barbecue Chicken Quesadillas are stacked with a ton of flavorful ingredients! I can’t wait for you guys to try these! They are a great weekend recipe!

I set up a fun little assembly line outside when we grilled. It’s just the best feeling when I get to cook outside and save my kitchen from all the mess. I used a platter, and placed all my ingredients on it. Then I put my tortillas on an olive oil lined pan and basted them with some barbecue sauce and began all the layers of goodness.

Barbecue sauce, jack and white cheddar, and cilantro pair so well together! I cannot wait to make these again soon!

Tips for these Barbecue Chicken Quesadillas:

• Get all your ingredients ready and together, so that assembly goes easily and quickly.
• If you don’t have a grill, this recipe can be made the same way in a pan on the stove.
• If you have some picky eaters like we do, you can leave off the onions or the corn or the cilantro. Some of my kiddos prefer just the chicken, barbecue sauce, and the cheese, and that is totally fine!
• Use a big spatula when handing these quesadillas. If you don’t have one, you can use a plate to help you slide quesadilla onto the grill.

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Barbecue Chicken Quesadillas

Yield: 6

These Barbecue Chicken Quesadillas are triple-stacked with chicken, shredded cheese, grilled corn, thinly sliced onions, cilantro, and barbecue sauce. They make a fun grilling recipe!!

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Ingredients

• 3 boneless chicken breasts
• 2 tsp creole seasoning
• 1 cup barbecue sauce
• 2 ears of fresh corn, husks removed
• 18 flour tortillas soft taco size
• 2 cups shredded Monterrey Jack cheese
• 2 cups shredded sharp white cheddar cheese
• 1 small yellow onion, thinly sliced
• olive oil
• fresh chopped cilantro

Instructions

1. Season chicken breasts with creole seasoning. Grill at medium to medium-high until juices run clear about 15 minutes per side depending on the thickness.
2. Once chicken is cooked, baste it with barbecue sauce and set aside to rest for about 10 minutes. Dice chicken and add to a bowl.
3. Brush corn with olive oil, and season with salt and pepper. Grill cover over medium high heat until charred to your preference. Using a knife remove corn from cob.
4. Set up all your ingredients for easy quesadilla assembly. On a half sheet pan, brush olive oil to coat the bottom and lay down 6 tortillas. Place corn, shredded cheeses, sliced onion, and chopped cilantro on to a plate.
5. Brush each tortilla on the pan with a little barbecue sauce. Top with chopped chicken, corn, shredded cheese, cilantro, sliced onion. Top with another tortilla basted with barbecue sauce and repeat toppings. Finally top with a final tortilla. Brush a little olive oil on the top.
6. Carefully transfer stacked tortillas to the grill using a large spatula. You can even use a plate to help you slide onto the grill. Grill over medium until golden brown and flip to grill the other side. Remove and slice each quesadilla into fourths.

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Other recipes you might like:

• Simple Slow Cooker BBQ Beef Sandwiches
• Hot Pressed BBQ Chicken Wrap
• Easy Monterey Chicken
• Barbecue Meatloaf & Cheddar Oven Sliders

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