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Pomegranate BBQ Chicken Quesadilla

  • saltedhoneykitchen
  • Jun 15
  • 2 min read
ree

Pomegranate BBQ chicken quesadillas are a delightful twist on the traditional quesadilla. By combining the rich, smoky essence of barbecue sauce with the bright, sweet-tart flavor of pomegranate, you create an unforgettable taste sensation. This dish is not only packed with flavor but also adds a pop of color to your plate, making it perfect for gatherings or a quick weeknight dinner.


Juicy chicken in a sweet-tangy pomegranate BBQ sauce, melted with cheese between crispy golden tortillas


Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 4


Ingredients

For the Chicken

  • 1 lb boneless, skinless chicken breasts or thighs

  • 1 tbsp olive oil

  • Salt & pepper to taste

  • ¼ cup apple cider (or chicken broth)

For the Pomegranate BBQ Sauce

  • ¼ cup pomegranate molasses (or pomegranate concentrate)

  • 3 tbsp ketchup

  • 1 tbsp honey

  • 1 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp garlic paste

  • ½ tsp paprika

  • ½ tsp onion powder

  • Salt & pepper to taste

For the Quesadillas

  • 4 large flour tortillas

  • 1½–2 cups shredded cheese (Monterey Jack, cheddar, or mozzarella)

  • Butter or olive oil, for grilling

  • Optional: sliced scallions, fresh cilantro, or a dollop of sour cream


Instructions

1. Cook the Chicken

  • Season chicken with salt and pepper.

  • Heat olive oil in a skillet over medium heat. Sear chicken for 3–4 minutes per side.

  • Add apple cider, cover, and simmer until cooked through (~8–10 min).

  • Shred or dice the chicken once cool enough to handle.

2. Make the Pomegranate BBQ Sauce

  • In a saucepan, combine pomegranate molasses, ketchup, honey, vinegar, mustard, garlic, paprika, onion powder, salt, and pepper.

  • Bring to a simmer over medium heat, stirring occasionally.

  • Cook for 5–7 minutes until slightly thickened. Adjust seasoning to taste.

3. Toss Chicken with BBQ Sauce

  • Add shredded chicken to the sauce and stir until fully coated.

  • Simmer another 2–3 minutes so the chicken absorbs flavor. Remove from heat.

4. Assemble the Quesadillas

  • Heat a large skillet or griddle over medium heat.

  • Place one tortilla down, sprinkle with cheese, a generous layer of BBQ chicken, and more cheese. Top with another tortilla.

  • Grill 2–3 minutes per side until golden and crispy, cheese melted.

  • Repeat for remaining quesadillas.

5. Serve

  • Slice into wedges.

  • Optional garnishes: extra BBQ drizzle, scallions, fresh cilantro, sour cream, or pomegranate arils for a juicy pop.


Variations & Tips

  • Add sautéed onions or roasted red peppers for extra depth.

  • Spice it up with jalapeños or a touch of chipotle powder in the sauce.

  • Try with goat cheese or feta crumbles for tangy contrast.


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