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Quick Summer BBQ Chicken Quesadillas with Coffee BBQ Sauce

Smoky, sweet, and tangy quesadillas with a coffee-infused BBQ sauce that adds depth without overpowering. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken from rotisserie or leftover grilled chicken
  • 1/2 cup coffee BBQ sauce recipe below
  • 4 large flour tortillas 10-inch
  • 2 cups shredded Monterey Jack or cheddar cheese
  • 1/2 cup canned black beans drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño thinly sliced (optional)
  • 2 tablespoons butter or oil for cooking
  • For Coffee BBQ Sauce:
  • 1/2 cup ketchup
  • 2 tablespoons brewed strong coffee cooled, or cold brew concentrate
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Equipment

  • skillet or griddle
  • mixing bowl
  • whisk
  • spatula
  • chef's knife
  • cutting board
  • measuring spoons
  • small saucepan

Method
 

  1. Make the coffee BBQ sauce: In a small saucepan, whisk together ketchup, coffee, vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper. Simmer over medium-low heat for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.
  2. In a medium bowl, combine shredded chicken with 1/3 cup of the coffee BBQ sauce. Toss to coat evenly. Reserve the remaining sauce for dipping.
  3. Lay tortillas flat on a cutting board. On one half of each tortilla, sprinkle a thin layer of cheese. Top with the sauced chicken, black beans, cilantro, and jalapeño (if using). Sprinkle remaining cheese on top to help seal the filling.
  4. Fold the empty half of the tortilla over the filling, pressing gently.
  5. Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon butter or oil. Place 1-2 quesadillas in the pan (don't overcrowd). Cook for 2-3 minutes per side, until golden brown and the cheese is melted. The tortilla should have dark brown spots but not burn. Adjust heat if needed.
  6. Transfer to a cutting board and let rest 1 minute before slicing. Repeat with remaining quesadillas.
  7. Slice each quesadilla into wedges. Serve with the reserved coffee BBQ sauce for dipping.

Notes

For a smokier flavor, use leftover grilled chicken. The coffee BBQ sauce can be made ahead and refrigerated for up to a week. Reheat quesadillas in a dry skillet to keep them crisp. If using cold brew concentrate, reduce to 1 tablespoon and add 1 tablespoon water to avoid overwhelming bitterness.