Tasty Cowboy Caviar Quesadillas

Here are my cowboy caviar quesadillas, with BBQ chicken, a fresh black bean and corn salsa loaded with lime and cilantro, all wrapped up in a crispy tortilla with melted Monterey Jack cheese.

These quesadillas are a mashup of two of my favorite things – that addictive cowboy caviar dip everyone makes for parties, and cheesy, crispy quesadillas that my kids request at least once a week. They’re perfect for using up leftover chicken, and the whole family goes crazy for them.

What Kind of Chicken Should I Use?

The great thing about this recipe is that it’s super flexible when it comes to chicken. You can use rotisserie chicken from the store to save time, which is honestly one of my favorite shortcuts for busy weeknights. If you prefer to cook your own, poached or baked chicken breasts work perfectly and give you control over the seasoning. Leftover grilled chicken is another solid option that adds a nice smoky flavor to the quesadillas. Just make sure your chicken is fully cooked and cooled before shredding or chopping it up for the filling.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breast: Rotisserie chicken is a great time-saver here. You can also use leftover turkey, shredded pork, or even skip the meat entirely for a vegetarian version – just add extra beans.
• Black beans: Pinto beans or kidney beans work just as well. You can also use a mix of both if that’s what you have in your pantry.
• Monterey Jack cheese: Cheddar, pepper jack, or a Mexican blend all melt nicely in quesadillas. Pepper jack will add extra spice if you’re into that.
• White wine vinegar: Apple cider vinegar or red wine vinegar will give you a similar tangy flavor. Start with 3 tablespoons and add more to taste.
• Jalapeno: If you want less heat, use a poblano pepper instead. For more kick, leave some seeds in or use a serrano pepper.
• Flour tortillas: Corn tortillas work too, though they’re a bit more delicate when flipping. Whole wheat tortillas are another option if you prefer.
• Cilantro: Not a cilantro fan? Fresh parsley or even a bit of fresh oregano can work as a substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when making quesadillas is cranking the heat too high, which burns the tortilla before the cheese melts – stick to medium heat and give it time to work its magic.

Don’t overload your quesadilla with filling, as too much chicken and bean mixture will make it impossible to flip without everything spilling out, so aim for about ½ cup of total filling per quesadilla.

Make sure to drain your cowboy caviar mixture well before adding it to the tortilla, since excess liquid from the vinegar and oil dressing will make your quesadilla soggy and difficult to crisp up.

For easier flipping, use a large spatula and place a second pan or plate on top of the quesadilla, then quickly invert it before sliding it back into the skillet.

What to Serve With Cowboy Caviar Quesadillas?

These quesadillas are pretty hearty on their own, but I love serving them with a dollop of sour cream and some fresh guacamole on the side for dipping. A simple Mexican-style rice or cilantro lime rice makes a great accompaniment if you want to round out the meal. Since the quesadillas already have beans inside, you could also go with a light side like tortilla chips with salsa or a crisp romaine salad tossed with lime dressing. If you’re feeding a crowd, set out some pickled jalapeños, hot sauce, and extra cilantro so everyone can customize their plate.

Storage Instructions

Store: If you have leftover quesadillas, wrap them individually in foil or plastic wrap and keep them in the fridge for up to 3 days. You can also store the cowboy caviar filling separately in an airtight container for up to 5 days, which makes it super easy to whip up fresh quesadillas whenever you want.

Freeze: These quesadillas are great for freezing! Let them cool completely, then wrap each one tightly in plastic wrap and place in a freezer bag. They’ll keep for up to 2 months, making them perfect for busy weeknight dinners.

Reheat: For the best texture, warm up your quesadillas in a skillet over medium heat for a few minutes on each side until the cheese gets melty again. You can also use the oven at 350°F for about 10 minutes, or microwave them for a quick option, though they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 190-210 g
• Fat: 130-150 g
• Carbohydrates: 310-340 g

Ingredients

For the chicken:

• 2 lb chicken (shredded or cut into 1/2-inch cubes)
• 2/3 cup BBQ sauce (Sweet Baby Ray’s recommended)
• 1/2 teaspoon smoked paprika

For the bean mixture:

• 15 oz black beans (rinsed and drained thoroughly)
• 15 oz corn
• 1 jalapeno (seeded and finely minced)
• 1/3 cup red onion (finely diced)
• 3 garlic cloves (minced)
• 1/3 cup cilantro (freshly chopped)
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 1/2 tbsp honey
• 1 tbsp fresh lime juice

For assembly:

• 2 1/2 cups Monterey Jack (freshly shredded)
• 8 flour tortillas

Step 1: Prepare the Cowboy Caviar (Bean and Corn Mixture)

• 15 oz black beans
• 15 oz corn
• 1 jalapeno
• 1/3 cup red onion
• 3 garlic cloves
• 1/3 cup cilantro
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 1/2 tbsp honey
• 1 tbsp fresh lime juice

In a medium bowl, combine the rinsed black beans, corn, minced jalapeño, diced red onion, and minced garlic.

In a small bowl, whisk together the fresh cilantro, apple cider vinegar, olive oil, honey, and lime juice to create a bright vinaigrette.

Pour the vinaigrette over the bean mixture and stir until everything is evenly coated.

Let this sit at room temperature while you prepare the chicken—the flavors will meld beautifully.

I like to make this first so the acid from the vinegar can start softening the beans and marrying the flavors together.

Step 2: Season and Warm the Chicken with BBQ Sauce

• 2 lb chicken
• 2/3 cup BBQ sauce
• 1/2 teaspoon smoked paprika

In a medium bowl, combine the shredded or cubed chicken with the BBQ sauce and smoked paprika, stirring until the chicken is evenly coated and well incorporated.

If the chicken is cold, you can heat this mixture gently in a skillet over medium heat for 2-3 minutes, stirring occasionally, just until warmed through.

This step ensures the chicken is flavorful and at a good temperature to melt the cheese when assembled in the quesadillas.

Step 3: Assemble and Cook the Quesadillas

• 1 flour tortilla
• 2/3 cup Monterey Jack
• seasoned chicken mixture from Step 2
• cowboy caviar mixture from Step 1

Heat a large skillet over medium heat.

Place one flour tortilla in the skillet and let it warm for about 30 seconds, then sprinkle roughly 1/3 cup of freshly shredded Monterey Jack cheese on the tortilla.

Once the cheese begins to soften slightly (about 1 minute), layer about 1/2 cup of the seasoned chicken from Step 2 and 1/2 cup of the cowboy caviar from Step 1 on top of the cheese.

Sprinkle another 1/3 cup of cheese over the filling, then top with a second tortilla.

I find that loading the cheese on both sides helps create a beautiful, melted exterior that holds everything together.

Step 4: Cook Until Golden and Cheese Melts

• remaining tortillas and fillings from Steps 2 and 1

Cook the assembled quesadilla for 2-3 minutes without moving it, allowing the bottom tortilla to turn golden brown and the cheese to start melting.

Carefully flip the quesadilla using a wide spatula and cook the other side for another 2-3 minutes until it’s also golden brown and all the cheese is fully melted.

The cheese should be slightly oozing out the sides—this is exactly what you want.

Repeat this process with the remaining 3 tortillas and filling to make 4 quesadillas total.

Step 5: Cut and Serve

Transfer each cooked quesadilla to a cutting board and cut it into 4 triangular pieces using a sharp knife or pizza cutter.

Serve immediately while the cheese is still warm and melted.

The quesadillas are best enjoyed right off the skillet when they’re at their crispiest and most delicious.

Tasty Cowboy Caviar Quesadillas

Delicious Tasty Cowboy Caviar Quesadillas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 3500

Ingredients Method

Ingredients

  

For the chicken

• 2 lb chicken (shredded or cut into 1/2-inch cubes)
• 2/3 cup BBQ sauce (Sweet Baby Ray's recommended)
• 1/2 teaspoon smoked paprika

For the bean mixture

• 15 oz black beans (rinsed and drained thoroughly)
• 15 oz corn
• 1 jalapeno (seeded and finely minced)
• 1/3 cup red onion (finely diced)
• 3 garlic cloves (minced)
• 1/3 cup cilantro (freshly chopped)
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 1/2 tbsp honey
• 1 tbsp fresh lime juice

For assembly

• 2 1/2 cups Monterey Jack (freshly shredded)
• 8 flour tortillas

Method

 

1. In a medium bowl, combine the rinsed black beans, corn, minced jalapeño, diced red onion, and minced garlic. In a small bowl, whisk together the fresh cilantro, apple cider vinegar, olive oil, honey, and lime juice to create a bright vinaigrette. Pour the vinaigrette over the bean mixture and stir until everything is evenly coated. Let this sit at room temperature while you prepare the chicken—the flavors will meld beautifully. I like to make this first so the acid from the vinegar can start softening the beans and marrying the flavors together.
2. In a medium bowl, combine the shredded or cubed chicken with the BBQ sauce and smoked paprika, stirring until the chicken is evenly coated and well incorporated. If the chicken is cold, you can heat this mixture gently in a skillet over medium heat for 2-3 minutes, stirring occasionally, just until warmed through. This step ensures the chicken is flavorful and at a good temperature to melt the cheese when assembled in the quesadillas.
3. Heat a large skillet over medium heat. Place one flour tortilla in the skillet and let it warm for about 30 seconds, then sprinkle roughly 1/3 cup of freshly shredded Monterey Jack cheese on the tortilla. Once the cheese begins to soften slightly (about 1 minute), layer about 1/2 cup of the seasoned chicken from Step 2 and 1/2 cup of the cowboy caviar from Step 1 on top of the cheese. Sprinkle another 1/3 cup of cheese over the filling, then top with a second tortilla. I find that loading the cheese on both sides helps create a beautiful, melted exterior that holds everything together.
4. Cook the assembled quesadilla for 2-3 minutes without moving it, allowing the bottom tortilla to turn golden brown and the cheese to start melting. Carefully flip the quesadilla using a wide spatula and cook the other side for another 2-3 minutes until it's also golden brown and all the cheese is fully melted. The cheese should be slightly oozing out the sides—this is exactly what you want. Repeat this process with the remaining 3 tortillas and filling to make 4 quesadillas total.
5. Transfer each cooked quesadilla to a cutting board and cut it into 4 triangular pieces using a sharp knife or pizza cutter. Serve immediately while the cheese is still warm and melted. The quesadillas are best enjoyed right off the skillet when they're at their crispiest and most delicious.