Crisp tortillas filled with saucy bbq chicken and melting cheese add up to these BBQ Chicken Quesadillas. They are a little bit spicy, awesomely cheesy, and they are a very popular lunch in our house.

BBQ Chicken Quesadilla

I am fairly certain that some of the most delicious dishes come from staring into the refrigerator looking for inspiration from leftovers. This was a very successful lunch quickly put together using leftovers from the refrigerator.

This isn’t a complicated meal at all, but it sure was delicious! I’m planning to BBQ some chicken this week, just to have it in the fridge for a couple of easy lunch quesadillas and enchiladas.

Quesadillas are a meal or a snack that once kids can safely use the stove, they can be taught to make. When teaching my boys I started with the skillet on fairly low, basically, let the cheese melt then I would turn up the heat to get it crispy.

I would also suggest a big spatula like my favorite one. A larger spatula makes flipping so much easier without the insides coming out everywhere. A fish spatula does the trick as well.

A recipe really isn’t necessary for quesadillas but it is helpful to have a short guide and inspire new flavor combinations. While there isn’t much traditional about this quesadilla one thing is for certain, be sure to go for a creamy cheese melt.

Combining mozzarella with cheddar or Colby jack gives a creamy melt with a bit of sharpness. And don’t forget to “spill” a little in the pan, those melty cheesy crispy bits are the cook’s snack!

How do you cut your quesadillas? Sometimes I use a big chef’s knife to cut them in one swoop. But I have found that a pizza cutter is even easier and a bit safer for kids too if they are the ones doing the cooking.

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Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.

Vegetable Quesadillas

A number of years ago, I was running late with starting dinner; so I decided to throw together some quick quesadillas with what I had on hand.

It took less than 5 minutes to prep everything and get the quesadillas started cooking. If you’re lucky enough to have a bunch of leftover roasted vegetables in the fridge or some fresh or frozen vegetables you can toss in the skillet to quickly saute, you’re all set.

The first time we made these, I had marinated tomatoes on the counter, so naturally, I included them. The tomatoes did a terrific job flavoring sauteed onions and zucchini, all wrapped in melting mozzarella cheese.

In the years since I’ve made these quesadillas with just about every combination of vegetables that you can imagine. The photos were in need of an update, so these were shot with some leftover grilled asparagus, red peppers, and zucchini.

These Shishito Peppers would be an excellent quesadilla option to try one of these days too. I have them on my list to try soon.

Loaded Quesadillas

My family loved the quesadillas so much the first time I made them, loaded vegetable quesadillas have become a regular thing on our dinner menu.

Loaded Quesadillas have become my favorite way to use dinner leftovers for lunche