Barbecued Chicken and Chickpea Quesadillas

Name: Barbecued Chicken and Chickpea Quesadillas
Total time: 43 min
Yield: 4 servings
Ingredients: 2 cups shredded cooked chicken; ½ cup bottled barbecue sauce; to taste Sea salt and freshly ground black pepper; 1 can chickpeas; 2 cloves garlic; 2 whole scallions; 8 pieces flour tortillas; ½ cup fresh cilantro leaves; 2 ounces smoked Gouda cheese; 2 ounces Monterey Jack cheese; 2 tablespoons olive oil

A delicious fusion of barbecued chicken and seasoned chickpeas stuffed into crispy quesadillas with melted Gouda and Monterey Jack cheese. Perfect for a casual dinner or game day snack.

4 servings

43 min

Published October 4, 2025

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Ingredients

•2 cups shredded cooked chicken
•½ cup bottled barbecue sauce
•to taste Sea salt and freshly ground black pepper
•1 can chickpeas
•2 cloves garlic
•2 whole scallions
•8 pieces flour tortillas
•½ cup fresh cilantro leaves
•2 ounces smoked Gouda cheese
•2 ounces Monterey Jack cheese
•2 tablespoons olive oil

Cooking Instructions

1.
Preheat the oven to 200°F.
5 min
2.
Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
3 min
3.
In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
5 min
4.
To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
10 min
5.
Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.
20 min

Ingredients

•2 cups shredded cooked chicken

•½ cup bottled barbecue sauce

•to taste Sea salt and freshly ground black pepper

•1 can chickpeas

•2 cloves garlic

•2 whole scallions

•8 pieces flour tortillas

•½ cup fresh cilantro leaves

•2 ounces smoked Gouda cheese

•2 ounces Monterey Jack cheese

•2 tablespoons olive oil

Cooking Instructions

Preheat the oven to 200°F.

5 min

Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.

3 min

In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.

5 min

To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.

10 min

Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.

20 min