BBQ Chicken Quesadillas

Makes 2 quesadillas

Switch up the classic quesadilla with some smoky BBQ sauce. Throw in some homemade pickled onions, fresh cilantro, and dig in!


Cast iron skillet



½ small red onion

2 limes

½ tsp salt

1 tbsp cooking oil

Cooked and shredded or cubed chicken

¼ BBQ sauce

¼ cilantro (optional)

1 cup shredded cheese such as Colby jack or cheddar

4 large flour tortillas

1 tbsp butter




Sour cream

Roasted corn

Brown or black beans


  1. At home (up to two days in advance) thinly slice the red onion and place it in a resealable container. Add salt and the juice of two limes. Shake and refrigerate. This allows the flavours a chance to mellow out. If you forget, try and prep this 20-30 minutes before you start cooking at camp.
  2. Either pre-cook some chicken thighs or breasts, or break down a rotisserie chicken.
  3. At camp: mix chicken with BBQ sauce and cilantro. Drain the red onions well (too much acid from them can make the cheese texture…weird) and add half of them to the chicken, reserve the rest for later. Toss to coat everything evenly.
  4. Preheat skillet and add butter or oil to lightly grease the bottom. Assemble each quesadilla in the skillet: Tortilla – shredded cheese, chicken mixture, more cheese, and second tortilla. Cook until bottom is golden brown (about 2-4 minutes) then flip and cook the other side.
  5. Chop the finished quesadilla in quarters, top with the rest of the onion and more cilantro. Serve with your chosen sides. 


Pre-trip Prep Tips:

  • the pickled red onions can be made ahead of time or in as little as 30 minutes
  • either purchase shredded cheese or pre-shred your cheese and place in a sealed container
  • cook and chop your chicken ahead of time. You can also buy a rotisserie chicken and break it down to use. Store in a sealed container. This can be frozen and defrosted later as well. 
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