BBQ Chicken Quesadillas Made Easy in Your Pressure Cooker
These cheesy BBQ chicken quesadillas are made quick and juicy using your pressure cooker and skillet combo. Bold, saucy flavor folded into crisp tortillas for a fast crowd-pleasing dinner!
Equipment
- 1 Mixing bowl for chicken and BBQ sauce
- 1 Large skillet for crisping quesadillas
- 1 Spatula for flipping quesadillas
Ingredients
Main ingredients
- 8 Tortillas gluten free Mission brand preferred
- 3 cups Shredded cooked chicken breast about 1lb pre-cooked weight
- 8 oz Sharp cheddar cheese freshly shredded
- BBQ sauce to taste
Instructions
Instructions
- Heat your large skillet over medium heat so it gets nice and ready.
- In a bowl, mix your shredded chicken with enough BBQ sauce to coat every bit evenly.
- Place one tortilla on the hot skillet, then sprinkle half of it with shredded cheddar cheese.
- Layer on BBQ chicken, spread evenly, then add more cheese on top.
- Fold the tortilla to form a half-moon. Press gently so it sticks.
- Cook for 2–3 minutes per side until golden and crispy. Cheese should melt.
- Repeat with remaining tortillas, chicken, and cheese.
- Slice each quesadilla into wedges and serve warm.
Notes
Great for meal prep — shred chicken and cheese in advance. Use gluten-free tortillas and adjust BBQ sauce to desired spice level.