Quesadillas are one of my go-to meals.
I usually make them at home—simple, quick, and endlessly adaptable.
When life gets busy or someone in the house is close to full-on hanger, I’m the one who ends up assembling them.
What I love most about quesadillas is their versatility. You can fill them with almost anything—vegetables, meats, cheeses, or a mix of all three. Pan-toasted, grilled, or crisped in a skillet, they always deliver comfort and flavor.
This particular version is loaded with caramelized onions, grilled chicken, two kinds of cheese and a generous drizzle of barbecue sauce, with extra sauce on the side for dipping.
I’ve been eating a variation of this for lunch almost every day this week—it’s that good.
On the side I had kale chips—still my preferred way to get some greens. I top them with nutritional yeast to mellow the bitterness and add a savory, cheesy note.
My partner, however, has an amusing relationship with vegetables. When I once offered a side salad, he refused, saying he didn’t want to “waste the calories” on it. I’m filing that one away with other odd things he says for future reference.
BBQ Chicken Quesadillas
Serves 2
Ingredients:
4 whole wheat tortillas
6 oz grilled chicken, sliced or shredded
1 small Vidalia onion
1 tablespoon olive oil
2 oz shredded low-fat Monterey Jack cheese
2 oz shredded low-fat cheddar cheese
1/4 cup barbecue sauce, plus extra for serving
Method:
Heat a skillet over medium heat and add the olive oil. Slice the onion, sprinkle lightly with salt, and cook in the skillet until caramelized, about 10–15 minutes, stirring occasionally. Transfer the onions to a bowl when done.
To assemble each quesadilla, sprinkle 1 ounce of cheddar on one half of a tortilla. Top with 3 ounces of chicken, a drizzle of barbecue sauce, a portion of the caramelized onions, and 1 ounce of Monterey Jack on top. Fold the tortilla over or sandwich with another tortilla.
Wipe the skillet if needed, heat it again over medium, and lightly spray or oil the pan. Cook each quesadilla about 4–5 minutes per side, pressing gently, until the tortilla is crisp and the cheese has melted. Slice and serve with additional barbecue sauce for dipping.
I could happily eat quesadillas all day. They work as a quick lunch, an easy weeknight dinner, or a fun snack—savory or even sweet. Experiment with fillings and cheeses to find your favorite combination.
Drool-worthy, simple, and satisfying—what’s not to love?