Smoky BBQ chicken, crispy bacon, sharp cheddar, and sweet crunchy Honeycrisp apple folded into a crisp-edged tortilla — this is what happens when comfort food gets a little clever. The apple is the twist that pulls the whole thing together, cutting through the richness of the cheese and bacon and bouncing off the tangy BBQ sauce. Twenty minutes, one skillet, and dinner is on the table.
You want an apple that stays crunchy when things get hot. Honeycrisp is our top pick — it holds its shape and adds that signature honey-crisp snap against the melty cheese. CandyCrisp works beautifully too for a sweeter version. Order fresh from our orchard by clicking here.
Ingredients (makes 4 quesadillas)
- 2 small chicken breasts, cooked and shredded (about 2 cups)
- 1/2 cup BBQ sauce (your favorite — sweet-and-smoky works best)
- 1 Honeycrisp apple, cored and diced
- 4 burrito-sized flour tortillas
- 1 1/3 cups shredded sharp cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- Non-stick cooking spray or a pat of butter for the skillet
- Optional: 2 tablespoons thinly sliced red onion or scallion
- Optional dipping: extra BBQ sauce, ranch, or sour cream
Directions
- In a mixing bowl, toss the shredded chicken with the BBQ sauce until evenly coated.
- Spray a large skillet with non-stick spray and heat over medium.
- Lay two tortillas in the skillet, propped against each other so only half of each is on the pan surface (this makes flipping easier).
- Sprinkle 2 1/2 tablespoons cheese on each tortilla half, followed by 1/4 of the chicken, 1/4 of the diced apple, and 1/4 of the crumbled bacon.
- Top with another 2 1/2 tablespoons cheese, then fold the empty half of each tortilla over the fillings.
- Cook until the bottom is golden brown, 3–4 minutes. Flip and cook until the second side is golden and the cheese is melted, another 2–3 minutes.
- Transfer to a cutting board, let rest 2 minutes, then slice into wedges.
- Repeat with the remaining 2 tortillas and filling.
Tips & Variations
- Rotisserie chicken shortcut. Shredded rotisserie chicken saves a step and adds flavor.
- Cheese swap. A blend of cheddar and pepper jack adds a nice kick.
- Add greens. A handful of baby spinach or shredded slaw inside works beautifully.
- Dipping sauce. Mix ranch with a squeeze of lime and a spoonful of BBQ sauce for the perfect dip.
- Meal prep. Assemble unfilled tortillas, wrap in foil, and refrigerate up to 24 hours. Cook fresh when ready to eat.
Made these? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!
