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Crispy BBQ Chicken Quesadillas Recipe with Easy Zesty Cilantro Lime Crema

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A quick and easy recipe featuring smoky BBQ chicken, melted cheese, and a tangy cilantro lime crema, perfect for family meals or entertaining.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders)
  • ½ cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 1 tablespoon olive oil (for sautéing)
  • 4 large flour tortillas (10-inch size, whole wheat optional)
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup diced red onion
  • Optional: 1 small jalapeño, finely chopped
  • ½ cup sour cream (or Greek yogurt)
  • ¼ cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, toss the shredded chicken with ½ cup BBQ sauce until evenly coated. Set aside to marinate briefly (about 5 minutes).
  2. In a small bowl, combine sour cream, chopped cilantro, lime juice, lime zest, garlic powder, salt, and pepper. Whisk until smooth and creamy. Chill until ready to serve.
  3. Heat a large non-stick skillet or cast iron pan over medium-high heat and add 1 tablespoon olive oil. Heat until hot but not smoking.
  4. Lay one tortilla flat on a clean surface. Sprinkle ⅓ cup shredded cheddar cheese, followed by ⅓ cup Monterey Jack cheese. Spread about ½ cup BBQ chicken evenly, then scatter diced red onion and optional jalapeño on top. Add another ⅓ cup cheddar and Monterey Jack cheese to cover the filling.
  5. Place the assembled quesadilla in the hot skillet. Press down gently with a spatula. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes until cheese is melted and tortilla is crisp. Adjust heat as needed.
  6. Repeat the process with remaining tortillas and filling, adding more oil if needed between batches.
  7. Let quesadillas rest for a minute, then slice into wedges. Serve warm with cilantro lime crema on the side or drizzled on top.

Notes

Do not overload quesadillas to ensure crispiness. Use medium-high heat to avoid soggy or burnt tortillas. Let quesadillas rest for a minute after cooking to firm up. Cilantro lime crema tastes better after chilling for 30 minutes. For gluten-free, use corn tortillas; for dairy-free, use dairy-free cheese and substitute sour cream with coconut yogurt or cashew crema.

Nutrition

Keywords: BBQ chicken quesadillas, crispy quesadillas, cilantro lime crema, easy dinner, family meal, quick recipe, cheesy quesadillas

Find it online: https://evabakery.com/crispy-bbq-chicken-quesadillas-recipe-with-easy-zesty-cilantro-lime-crema/