Pomegranate BBQ Chicken Quesadilla
- saltedhoneykitchen
- Jun 15
- 2 min read

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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