Skip to content
BBQ chicken quesadilla recipe

BBQ chicken quesadilla recipe

12 ratings

Get creative with your BBQ and try a Mexican-inspired quesadilla for a summer lunch or snack. Cooking these stuffed tortillas directly on the grill adds a smoky flavour, giving you crisp bread on the outside and an oozy, spicy chicken, pepper, chorizo and mozzarella middle. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 457 calories / serving


  • 2 skinless, boneless chicken thighs
  • 1 yellow pepper, deseeded and cut into 8 slices
  • 1 tsp olive oil
  • ½ tsp BBQ seasoning
  • 1 ripe avocado
  • 1 lime, juiced
  • handful fresh coriander, leaves roughly chopped
  • 4 flour tortillas
  • 4 tbsp tomato salsa
  • 60g chorizo slices, roughly chopped
  • 2 spring onions, sliced
  • 75g grated mozzarella
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    8g 42%
  • Sugars

    5g 6%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 37.8g Protein 21g Fibre 3.1g


  1. Add the chicken and pepper to a bowl, drizzle with the oil and sprinkle over the BBQ seasoning. Toss until fully coated, then transfer the chicken and pepper onto a hot barbecue or griddle pan. Cook for 15 mins, turning occasionally, until the chicken is cooked through and the peppers are softened and charred.
  2. Meanwhile, halve the avocado and scoop the flesh into a bowl. Roughly mash with the lime juice and coriander then set aside until ready to serve. Once the chicken is cooked, chop or shred into bite-sized pieces.
  3. To assemble, spread 1 tortilla with 2 tbsp of the tomato salsa. Top with half the chicken, pepper, chorizo, spring onion and grated mozzarella then place another tortilla on top, pressing down slightly to hold it together. Repeat with the other 2 tortillas and the remaining fillings.
  4. Transfer the filled tortillas to the hot barbecue (or griddle pan) and cook for 1-2 mins each side until the bread is crisp and the cheese has melted. Cut into wedges and serve with the guacamole on the side.

Tip: The filled quesadilla can be slightly tricky to flip on the grill – try using 2 spatulas to help you, or slide the quesadilla onto a thin baking tray, flip over onto a plate or flat board, then slide back onto the grill.

Tip: To make this recipe dairy-free, swap the mozzarella for Tesco Free From coconut oil alternative to grated mozzarella.

See more Quesadilla recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.