Easy Lunch Recipe: Curtis Stone’s BBQ Chicken Quesdadillas

Barbecue chicken quesadillas rotator

With a 1-year-old son, Men’s Fitness contributor Curtis Stone knows the realities of getting a healthy dinner on the table after work, and he’s full of brilliant ideas for dishes, like this recipe for Barbeque Chicken Quesadillas. The genius part: They’re a great way to use up that leftover rotisserie chicken in the fridge, and they’re easy to make on an afternoon like this when (let’s be honest) you’re craving something a little cheesy but don’t want to go for full-blown, workout-reversing greasy spoon fare.

The chef adds cilantro and jalapeño to his quesadillas for freshness and zing, but don’t be afraid to make this recipe your own—substituting whole-wheat or low-carb tortillas to fit your nutritional needs or using less sauce or seasonings to suit your tastes. Start now, and you’ll have lunch on the table in 15 minutes—tops.


  • 4 10-inch-diameter flour tortillas
  • 2 cups (about 8 ounces) coarsely shredded roasted chicken
  • 2 cups (about 6 ounces) grated Monterey Jack cheese
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 jalapeño, finely chopped
  • Salt
  • 1/4 cup barbeque sauce


  1. Preheat oven to 250˚F.
  2. Arrange tortillas on work surface. Divide chicken, cheese, cilantro, and jalapeno among tortillas, scattering ingredients over half of each tortilla.
  3. Sprinkle with salt and drizzle tablespoon of barbecue sauce over each.
  4. Fold uncovered half of each tortilla over filling to form a half moon shape.
  5. Heat large flat griddle pan over medium heat.
  6. Place 2 quesadillas on the griddle.
  7. Cook for about 3 minutes on each side, or until tortillas are crisp and golden and cheese has melted.
  8. Transfer quesadillas to baking sheet and keep warm in oven.
  9. Repeat with remaining 2 quesadillas.
  10. Cut quesadillas into wedges and serve.

Serves: 4

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