Prep the filling: In a bowl, mix shredded chicken with enough BBQ sauce to coat well. Add a pinch of garlic powder or smoked paprika if you like. Fold in red onion, bell pepper, and cilantro.

Heat your skillet: Set a large nonstick skillet over medium to medium-low heat. Add a light coating of oil or butter to prevent sticking and help with browning.

Assemble on the skillet: Place one tortilla in the hot skillet. Sprinkle a thin, even layer of cheese over half the tortilla. Add a generous layer of BBQ chicken mixture, then another light layer of cheese on top.

Fold and press: Fold the tortilla over to form a half-moon. Use a spatula to gently press so the cheese melts and the filling settles.

Cook until golden: Cook for 2–3 minutes per side, flipping once, until the tortilla is crisp and deep golden and the cheese is fully melted. Adjust heat as needed to prevent burning.

Repeat and rest: Transfer to a cutting board and let rest 1 minute before slicing. Repeat with remaining tortillas and filling.

Slice and serve: Cut each quesadilla into wedges. Serve with extra BBQ sauce, ranch or lime crema, and lime wedges for squeezing.