Mouth-watering bbq chicken quesadillas, ready in 45 minutes. Mexican dish with chicken, corn, beans and tortillas. Recipe for 4 people.

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Veronique van Ohmydish

Made by Véronique

Published at 2015-08-12, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 19-03-2021

45 minutes 4 people Main course


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  • 3 large-sized tortilla wraps
  • 2 cup red kidney beans
  • 3 chicken breasts
  • Olive oil
  • 1/2 cup corn kernels
  • 1 cup young grated cheese
  • 1 tablespoon cumin seed
  • 1 red onion, diced

Ingredients for the barbecue sauce

  • 100 ml tomato ketchup
  • Worcestershire sauce to taste
  • 1 tablespoon paprika powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons brown caster sugar
Quesadillas ingredients
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Kitchen equipment

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  • Chef's knife + cutting board
  • Large bowl
  • Grill pan
  • Silicone brush


45 minutes 4 people Main course

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Preparation of the home-made bbq sauce -- 5 minutes

You can skip this part if you're using store-bought bbq sauce. Preparation is easy, mix together all of the ingredients, season with more worcestershire sauce.

Preparation -- 20 minutes

Serving tip: Serve a quesadilla with fresh pico de gallo, recipe here

Clean the chicken breasts, rid them of any excess fat and slice them into long strips. Grab the large bowl, place the chicken inside the bowl and pour over the bbq sauce.

Marinate the chicken for about 10 - 15 minutes minimum. Bake the chicken strips in the grill pan until tender, set aside. Keep excess bbq sauce, since we're going to use that to coat tortillas with later on.  


Finishing up the quesadillas -- 20 minutes

Onwards to stacking the quesadillas using tortillas. On a clean cutting board, place one large tortilla and generously coat and brush with the bbq sauce using a silicone brush. Top with a single even layer of half of the kidney beans, corn, chicken strips and cheese.

Season with cumin powder and chopped red onion. Add another tortilla on top, repeat the previous step. Finish by adding the third tortilla on top, coat this tortilla evenly with olive oil and cover with cheese.

Grill the quesadilla for about 10 minutes, depending on how powerful your oven is. Keep an eye on it, when the cheese has properly melted, and when the tortillas are nice and hot-- remove from the oven.

Serve with a fresh pico de gallo, corn or more bbq sauce. Enjoy!

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