close-up of bbq chicken quesadilla on wood cutting board

BBQ Chicken and Peach Quesadilla

A summer quesadilla filled with fresh peaches.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 825kcal
Author Ryan Beck


  • 2 tbsp olive oil
  • 2 peaches, thinly sliced
  • 1 lb chicken breasts
  • 3 tbsp bbq sauce
  • 2 (10 in) flour or wheat tortillas
  • 4 oz monterey jack cheese, shredded
  • 1 jalapeno pepper, diced
  • 1 tbsp butter


  • Heat large skillet over medium-high heat and add olive oil. Add peaches and cook for 2-3 minutes or until slightly caramelized. Remove and set aside.
  • Add another tbsp of olive oil to skillet. Salt and pepper chicken and add to skillet and cook for about 6-8 minutes, stirring occasionally until cooked through. Remove chicken and shred with fork. Add 3-4 tbsp bbq sauce until coated.
  • Place tortilla on plate and add 1/2 cup shredded monterey jack cheese. (or more if you desire) Top with chicken, jalapeno pepper and peaches. Try to use about a 1/2 of each as this makes 2 quesadillas. Fold the tortilla and repeat.
  • Heat butter in large skillet over medium heat. Add both quesadillas to skillet and cook on one side for about 5 minutes or until browned. Flip both quesadillas and cook for another 5 minutes or until browned. Use the pizza cutter to cut into four slices.


Serving: 1quesadilla | Calories: 825kcal | Carbohydrates: 45g | Protein: 68g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 207mg | Sodium: 959mg | Potassium: 784mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1150IU | Vitamin C: 23.9mg | Calcium: 510mg | Iron: 3.4mg