Stretch and transform leftovers into a deliciously filling meal with these family-friendly quesadillas that will be ready in a flash!
Maya (14), Gabi (12), Jalen (11), and Sophia (11) Coon are back for the latest edition of Fountain Avenue Kids, and they’re making quesadillas with an upgrade. Maya started making this meal when she battled cancer the first time — they tasted good when many other things did not — and for all who have asked, Maya shared an update as to how she’s doing right now.
I never thought to add rice to a quesadilla until I met Maya. Turns out, it’s a brilliant addition.
Maya started making this meal as she recovered from cancer the first time. (For the backstory and another Coon family favorite, read this Scrambled Egg Muffins post.)
During cancer treatments, many people find certain foods hard to tolerate, and for Maya, this simple combination hit the spot. The rest of her family loved it too.
Rice adds heft and staying power to the quesadillas without fundamentally changing the flavor. It also makes it possible to use a little less chicken. Given the soaring cost of groceries, this is especially helpful in big families, like the Coon family, or simply when there’s leftover chicken, but perhaps not quite enough to feed everyone.
Leftover rice works well too, and when used, this family-favorite meal will come together in a flash. If you try, I think you’ll agree that the end result is so much more than the sum of the simple parts.
An update from Maya:
Maya received her long-awaiting bone marrow transplant in early February. The lead-up and recovery were not easy, and Maya told me that the recovery has been intense — fevers, mouth sores, and immense pain that has made it hard to move, among other discomforts.
Fighter that she is, Maya added that she is grateful for the transplant, describing it as an amazing life stone, and that nothing can stop her determination to keep getting better. She mentioned that she’s able to taste food again and is focused on drinking water and getting adequate nutrition.
Their latest video was filmed a few weeks before Maya’s cancer recurred. As always, their signature energy filled the kitchen as they shared the tasks — and as you will see in the video, lots of laughs.
From a parent perspective, I marvel at the natural rhythm and respect that exists among these siblings. Even at the end of a long day of shooting, the silliness and jokes never turned to arguing — no small detail, especially among kids who are so close in age.
Although perfect as is, we talked about the various ways we could modify the quesadillas. Pizza and taco quesadillas seemed like tasty options, as did the use of ranch instead of barbecue sauce. However, if you try the recipe as written, we’re pretty sure you’ll stick with it!
We use a baking sheet to catch the mess when preparing the quesadillas and for easy transfer to the skillet.
The quesadillas take just 2 to 3 minutes per side…
…and the result is crisp, golden brown perfection.
These easy quesadillas are a fabulous way to transform leftovers and stretch them into a deliciously filling meal – in a flash!
Like to see another Coon family favorite? Scrambled Egg Muffins rely on basic ingredients, come together in minutes, and can be customized to taste. Economical, healthy, and delicious!
BBQ Chicken & Rice QuesadillasPrep Time: 10 minutesCook Time: 12 minutes Total Time: 22 minutes Yield: 4 servings
A mixture of rice, chicken, BBQ sauce, and cheese make these crispy quesadillas a deliciously filling meal or hearty snack. The economical meal is also an excellent way to stretch your leftovers—and it’s speedy too!
Ingredients 2 cups shredded rotisserie or leftover cooked chicken (about 2 medium breasts or ~10 ounces cooked)
1 cup (5oz) cooked rice, brown or white
½ cup (132g) barbecue sauce (plus more for serving, if desired)
2 cups (8oz) shredded sharp cheddar or Mexican blend cheese
4 large (10-inch) tortillas, regular or whole wheat (gluten-free as needed)*
Olive oil spray
Optional: 1-2 green onions, thinly sliced
InstructionsPrepare the filling: In a mixing bowl, toss the chicken and rice with the barbecue sauce and optional green onions until evenly coated.
Make the quesadillas: Sprinkle ¼ cup of cheese over half of each tortilla; top each with one-quarter of the chicken mixture, spreading it out evenly over the half. Sprinkle evenly with the remaining cheese (another ¼ cup on each tortilla—you can eyeball this) and fold each tortilla over to enclose the filling.
Cook the quesadillas: Spray a large skillet or lightly drizzle with oil and set it over medium heat. When the pan is hot, add a tortilla (depending on the size of your skillet, you may be able to cook two at once), and cook for 2 to 3 minutes per side or until golden brown and the cheese melts. Spray the pan again and repeat until all the tortillas are cooked. Cut each quesadilla into 2 or 3 wedges and serve, as is, or with extra barbecue sauce (or even salsa) for dipping.
Notes*Tortillas, regular and gluten-free: With their 10-inch diameter, burrito-size flour tortillas are ideal for this recipe. That said, I’ve used Mission gluten-free tortillas, which are somewhat smaller, and they work well too. If all you have is the smaller corn tortillas, feel free to use the filling in those. Simply eyeball the amounts, which will yield 8 to 10 taco-like quesadillas.
Running low on chicken or rice? You could add some frozen and thawed (or canned and drained) corn or black beans. Some finely chopped bell pepper would be nice too.
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2 cups shredded rotisserie or leftover cooked chicken (about 2 medium breasts or ~10 ounces cooked)
1 cup (5oz) cooked rice, brown or white
½ cup (132g) barbecue sauce (plus more for serving, if desired)
2 cups (8oz) shredded sharp cheddar or Mexican blend cheese
4 large (10-inch) tortillas, regular or whole wheat (gluten-free as needed)*
Olive oil spray
Optional: 1-2 green onions, thinly sliced
Prepare the filling: In a mixing bowl, toss the chicken and rice with the barbecue sauce and optional green onions until evenly coated.
Make the quesadillas: Sprinkle ¼ cup of cheese over half of each tortilla; top each with one-quarter of the chicken mixture, spreading it out evenly over the half. Sprinkle evenly with the remaining cheese (another ¼ cup on each tortilla—you can eyeball this) and fold each tortilla over to enclose the filling.
Cook the quesadillas: Spray a large skillet or lightly drizzle with oil and set it over medium heat. When the pan is hot, add a tortilla (depending on the size of your skillet, you may be able to cook two at once), and cook for 2 to 3 minutes per side or until golden brown and the cheese melts. Spray the pan again and repeat until all the tortillas are cooked. Cut each quesadilla into 2 or 3 wedges and serve, as is, or with extra barbecue sauce (or even salsa) for dipping.
*Tortillas, regular and gluten-free: With their 10-inch diameter, burrito-size flour tortillas are ideal for this recipe. That said, I’ve used Mission gluten-free tortillas, which are somewhat smaller, and they work well too. If all you have is the smaller corn tortillas, feel free to use the filling in those. Simply eyeball the amounts, which will yield 8 to 10 taco-like quesadillas.
Running low on chicken or rice? You could add some frozen and thawed (or canned and drained) corn or black beans. Some finely chopped bell pepper would be nice too.