If your family is anything like mine, some nights just call for a big, cheesy, knife-and-fork dinner that doesn’t require a grocery run. This BBQ White Bean & Chicken Skillet Quesadilla is exactly that. It’s built from five simple ingredients (plus pantry staples you likely already have), comes together in under 30 minutes, and stretches just one cooked chicken thigh into a meal hearty enough to feed the whole crew.
I love recipes like this one because they lean on familiar, crowd-pleasing flavors (hello, BBQ and melty mozzarella) while quietly sneaking in extra fiber and plant-based protein from a can of white beans! If you want to make it fully plant-based, simply swap in more beans for the chicken. Either way, it’s a budget-friendly dinner that comes out of the oven golden, bubbly, and ready to slice into wedges.
Ingredients for BBQ White Bean & Chicken Skillet Quesadilla (makes 6 servings)
- 6 whole wheat tortillas
- 1 cup cooked chicken, diced
- 1 can white beans (great northern beans work well), rinsed and drained
- 1–1.5 cups shredded mozzarella
- 2–3 Tbsp BBQ sauce Salt and pepper, to taste
- 1/4 cup sliced red onion
- Olive oil
- Serve with: cilantro, ranch, and additional BBQ sauce for dipping
Ingredients for BBQ White Bean & Chicken Skillet Quesadilla
- Preheat oven to 400°F. Grease a 10-inch oven-safe skillet with olive oil.
- In a bowl, combine the diced chicken, white beans, salt, pepper, and BBQ sauce.
- Layer 4 tortillas in a circle around the skillet, allowing them to hang over the edges by about a third. Place 1 more tortilla flat in the center.
- Spread half of the mozzarella over the bottom tortilla layer. Top with the chicken and bean mixture, sliced red onion, and the remaining mozzarella.
- Add the final tortilla on top, then fold the overhanging tortilla edges up and over the filling.
- Brush or spray the top with olive oil, then place a heavy, oven-safe pot (a Dutch oven works great) on top to weigh it down.
- Bake for 15 minutes, then remove and carefully flip the quesadilla. Bake for an additional 10 minutes, or until golden and bubbly.
- Let cool for 5–10 minutes before slicing into wedges.
- Sprinkle with cilantro or green onion and serve with ranch and extra BBQ sauce for dipping.
Easy BBQ White Bean & Chicken Quesadilla
Ingredients
Method
- Preheat oven to 400°F. Grease a 10-inch oven-safe skillet with olive oil.
- In a bowl, combine the diced chicken, white beans, salt, pepper, and BBQ sauce.
- Layer 4 tortillas in a circle around the skillet, allowing them to hang over the edges by about a third. Place 1 more tortilla flat in the center.
- Spread half of the mozzarella over the bottom tortilla layer. Top with the chicken and bean mixture, sliced red onion, and the remaining mozzarella.
- Add the final tortilla on top, then fold the overhanging tortilla edges up and over the filling.
- Brush or spray the top with olive oil, then place a heavy, oven-safe pot (a Dutch oven works great) on top to weigh it down.
- Bake for 15 minutes, then remove and carefully flip the quesadilla. Bake for an additional 10 minutes, or until golden and bubbly.
- Let cool for 5–10 minutes before slicing into wedges.
- Sprinkle with cilantro or green onion and serve with ranch and extra BBQ sauce for dipping.
Notes
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wedges freeze well for up to 2 months; wrap individually for easy reheating.
- Reheat: Warm in a skillet or air fryer to re-crisp the tortilla, or microwave for a softer texture.
Nutrition Info (per serving):
343 calories, 12 g fat (4 g saturated), 40 g carbs (8 g fiber, 2 g added sugar), 23 g protein
Why You’ll Love This BBQ White Bean & Chicken Skillet Quesadilla
- Just 5 main ingredients, most of which are fridge and pantry staples
- Ready in under 30 minutes
- Kid-friendly, familiar BBQ flavor everyone in the family will love
- Only uses 1 chicken thigh, easy to make fully plant-based with extra beans
- Packed with 23 g of protein and 8 g of fiber per serving
- Budget-friendly and great for using up leftover chicken
- Fun, shareable, knife-and-fork dinner the whole family can enjoy together
FAQs
Can I make this without chicken?
Yes! Simply use a second full can of white beans, or a cup of diced extra- or super-firm tofu in place of the chicken for a vegetarian version.
What kind of beans work best?
Great northern beans are a great mild, creamy option, but cannellini or navy beans would also work well.
Can I use a different cheese?
Absolutely. Cheddar, Monterey Jack, or a Mexican blend would all be delicious substitutes for mozzarella.
Do I need a Dutch oven for this?
Any heavy, oven-safe pot or skillet will work to weigh down the quesadilla while it bakes. This helps it hold its shape and get golden and crisp.
Can I make this ahead of time?
It’s best baked fresh, but you can prep the chicken and bean filling up to 2 days ahead and store it in the fridge until ready to assemble.
How do I reheat leftovers so they stay crispy?
A skillet or air fryer will help re-crisp the tortilla exterior better than a microwave.
More Healthy Kid-Friendly Snacks You’ll Love
- Crispy Sheet Pan Black Bean Tacos
- Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
- Cozy Vegetarian 3-Bean Chili (Kid-Approved & Freezer-Friendly)
- Easy Roasted Garlic Tomato Soup (One Pot Meal)
- Creamy Baked Pasta Primavera (Easy One-Dish Dinner)
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