Grilled BBQ Ranch Chicken Quesadillas

It’s almost that time of year when we cook on the grill as much as we can, so to celebrate, I’m sharing a delicious new recipe for Grilled BBQ Ranch Chicken Quesadillas! These grilled chicken quesadillas are stuffed with chicken, melty cheddar, and a creamy, smoky BBQ ranch sauce, then wrapped in foil and crisped up right on your grill. They’re super easy to throw together, perfect for a quick, crowd-pleasing dinner, and making chicken quesadillas on the grill results in almost no cleanup! If you’ve ever wanted to try a BBQ quesadilla, look no further than this grilled quesadilla recipe! It can also be spiced up by adding some sliced jalapeno if you want more of a kick. Get the BBQ chicken ranch quesadilla recipe at the end of the post (you can also click the Jump to Recipe button above to go straight to it) or keep reading for tips on how to make quesadillas on the grill, ingredient tips, step-by-step photos, and more.

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What you need to make this grilled quesadilla recipe with homemade BBQ ranch sauce

Here are the ingredients and supplies you’ll need to make these grilled chicken quesadillas and the homemade BBQ ranch sauce:

• BBQ grill
• Cutting board and knife
• Mixing bowl and spoon
• Measuring cups and spoons
• Aluminum foil
• Oven mitts
• Spatula and tongs
• 1 cup heavy cream
• ½ cup BBQ sauce (your favorite kind – keep in mind that the level of sweetness or spice to this recipe will depend on the kind of BBQ sauce you use)
• ½ cup sour cream
• ½ cup mayonnaise
• 1 ounce packet ranch dressing mix
• ½ red onion (about ¾ cup), finely diced (Substitution Tip: you can use green onion instead of red onion for a milder version of the BBQ ranch sauce)
• 4 burrito-sized flour tortillas
• 3 cups cooked chicken, chopped or shredded (I used a whole rotisserie chicken, breast and thighs. Ingredient Tip: If using rotisserie chicken, carve it while it’s still warm for the easiest removal from the bones.)
• 12 ounces sharp cheddar cheese, shredded (Ingredient Tip: freshly grated cheese will always melt smoother than store-bought grated cheese, but using pre-grated will save you time on prep. Substitution Tip: You can also mix and match your favorite cheeses! Try Monterey jack, pepper jack, or mild cheddar as alternative options.)
• Optional: Sliced jalapenos (for more kick – my family personally likes these with a little spice, but without the jalapeno, the BBQ ranch chicken quesadillas are very family-friendly and mild depending on the kind of BBQ sauce you use)
• Optional: Sour cream for serving

How to make these BBQ ranch chicken quesadillas on the grill

To make these Grilled BBQ Ranch Chicken Quesadillas, start by preheating your grill to 400°F (typically medium heat).

To make the BBQ ranch sauce, add heavy cream, BBQ sauce, sour cream, mayonnaise, and the ranch seasoning packet to a small bowl. Mix until well combined, smoothing out any lumps.

Add diced red onion and mix to combine. This BBQ ranch sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 7 days. It will make about 2 cups of sauce, which is double the amount needed for the grilled chicken quesadillas themselves. Use the extra to serve alongside the chicken ranch quesadilla recipe for dipping (which is what we like to do), or save the rest to try on grilled chicken, hamburgers, or on your favorite veggies! It’s also great for dipping fries into.

Next, you’ll assemble the ranch chicken quesadillas. Cut 4 large pieces of aluminum foil, large enough to make a pocket for the folded tortillas (about 1-foot long). Place a tortilla on one end of each piece of foil.

Top one half of each tortilla with 3/4 cup chicken, 1/4 cup of BBQ ranch sauce (keeping the sauce about 1/2-inch from the edge of the tortilla for less mess), and 3/4 cup shredded cheddar cheese. You can also add sliced jalapenos at this point (if using). My family personally loves the added kick with the jalapeno.

Fold the other half of the tortilla over the top and seal the foil pocket around the edges, like in the photo above.

Cook the grilled chicken quesadillas for about 4 minutes on the preheated grill with the lid closed.

Flip the packets over using a large grill spatula or tongs and oven mitts. Carefully open each packet and fold the foil back to edge. Grill with the lid closed for about another 4 minutes, or until the quesadillas are crispy and the cheese bubbles at the edges.

Remove the BBQ quesadilla packets from the grill. Slice and serve the BBQ ranch chicken quesadillas immediately* with sour cream and/or additional BBQ ranch sauce for dipping if desired.

*Storage Tip: Grilled quesadillas are best served fresh. However, if you need to store leftovers, keep them in one layer in an airtight container in the refrigerator for up to 4 days. To reheat, place on a lightly oiled baking sheet in the oven at 350° F for 7-10 minutes or until the tortilla crisps up.

That BBQ ranch sauce is just… chef’s kiss! You’re going to want to put it on everything.

I can’t wait for you to try these Grilled BBQ Ranch Chicken Quesadillas! Here’s the recipe. Enjoy!