Blackberry-Chipotle BBQ Chicken Quesadillas with Fontina
Smoky-sweet quesadillas featuring tender shredded chicken in a homemade blackberry-chipotle BBQ sauce, complemented by black beans, corn, and melted Fontina cheese. The sauce combines fresh blackberries with chipotle chili for a perfect balance of fruity sweetness and smoky heat. These hearty quesadillas make an excellent dinner or game day meal, with enough BBQ sauce leftover for future use. The Fontina cheese adds a creamy richness that pairs beautifully with the bold flavors.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons chipotle chili in adobo sauce, minced
- 2 cups fresh blackberries
- 1 15 ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- 2 cups cooked chicken, shredded
- 1 15 ounce can black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 12 8-inch soft flour tortillascorn tortillas1:1Medium confidencemay be more fragileFull guide →
- 3 cups Fontina cheese, shreddedMonterey Jack cheese1:1Medium confidence for similar melting properties
- 4 tablespoons cilantro, roughly chopped
Instructions
- 1
Heat olive oil in large non-stick skillet over medium-high heat
- 2
Add chopped onion and cook stirring frequently until softened about 5 minutes
- 3
Add minced garlic and cook 1 minute more
- 4
Add brown sugar, vinegar, chipotle chili, blackberries and tomato sauce
- 5
Cook stirring frequently until blackberries are broken down and sauce has thickened about 10-15 minutes
- 6
Stir in Worcestershire sauce and salt
- 7
Remove skillet from heat and transfer 1 cup BBQ sauce to clean container
- 8
Return skillet to heat and add shredded chicken, black beans and corn to remaining BBQ sauce tossing to coat
- 9
Cook stirring occasionally until filling is warmed through
- 10
Remove from heat and cover to keep warm
- 11
Heat second skillet over medium heat and spray with non-stick cooking spray
- 12
Place one flour tortilla in skillet and spread scant 3/4 cups filling evenly on tortilla
- 13
Sprinkle 1/2 cup Fontina cheese and about 2 tsp chopped cilantro on top of filling
- 14
Cover with second flour tortilla
- 15
Cook about 2-3 minutes until tortilla starts to brown then flip and cook additional 2-3 minutes
- 16
Remove quesadilla from skillet and repeat process with remaining filling and tortillas
- 17
Cut quesadillas into four wedges before serving
Tips
Reserve extra BBQ sauce in refrigerator for use later in the week on other dishes
Keep cooked quesadillas warm in low oven while preparing remaining batches
Use non-stick cooking spray between each quesadilla to prevent sticking
Good to Know
Refrigerate assembled quesadillas up to 2 days, reheat in skillet or oven
BBQ sauce can be made 3 days ahead, chicken filling 1 day ahead
Cut into wedges, serve with sour cream, guacamole or salsa
Common Mistakes
Use medium heat to avoid burning tortillas before cheese melts
Don't overfill quesadillas or they become difficult to flip
Let BBQ sauce cool slightly before adding to prevent splattering
Substitutions
High confidence, thaw first
FAQ
Can I make the BBQ sauce ahead of time?
Yes, the blackberry-chipotle BBQ sauce can be made up to 3 days ahead and stored in the refrigerator. This actually improves the flavor development.
What if I can't find Fontina cheese?
Monterey Jack, Cheddar, or Oaxaca cheese work well as substitutes. Choose a cheese that melts smoothly for best results.
How long do leftover quesadillas keep?
Cooked quesadillas keep in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350F oven until warmed through.