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3 slices of BBQ chicken and peach quesadilla on wood board

BBQ Chicken and Peach Quesadilla

A summer quesadilla filled with fresh peaches and BBQ chicken.
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 tablespoon olive oil
  • 2 peaches, thinly sliced
  • 1 lb chicken breasts
  • 3 tablespoon bbq sauce
  • 2 (10 in) flour or wheat tortillas
  • 4 oz monterey jack cheese, shredded
  • 1 jalapeño pepper, diced
  • 1 green onion, chopped
  • 2 tablespoon fresh cilantro, chopped
  • 1 tablespoon 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 tablespoon 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. Shred chicken with fork and add 3-4 tablespoon BBQ sauce until coated. Stir in the jalapeño, green pepper and cilantro.
  • Place tortilla on plate and add ½ cup shredded monterey jack cheese. (or more if you desire) Top with chicken mixture and peaches. Try to use about a ½ 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.


  • Flour Tortillas: While corn tortillas are great, you need flour tortillas for the pliability and ability to hold the cheese and filling together.
  • Use One Tortilla: Making a quesadilla with two tortillas can be difficult to flip. Using the half-moon technique makes it much easier to flip. Just spread the filling over half the tortilla, then fold the other half over the filling.
  • Don’t Overstuff It: A quesadilla is best when you keep it on the lighter side. You want enough filling to hold everything together.
  • Freshly Grated Cheese: don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
  • Go Easy on the Butter/Oil: Flour tortillas absorb butter and oil easily, so you want to just lightly coat the pan for these chicken quesadillas.
  • Cook on Medium Heat: Tortillas burn easily, so don’t cook on high heat. You’ll want to cook the quesadilla on medium-low to medium heat.


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