It’s November… WHEN did that happen? It is officially “that” time of year where there are a MILLION things going on with the coming holidays and to top it off it’s also football season.

So, between Game Day parties, Thanksgiving, Christmas Parties and everything in between – this recipe is for YOU.

It’s QUICK & EASY (holla!!!).

It’s a Quesadilla so it’s TOTALLY game day worthy.

It’s FUH-REAKING amazeballs!

Why? BBQ Chicken + Brie Cheese + Sweet Plantains = Party in your mouth!

Hubs and I are T&T leaders for our church’s AWANA program (Side note: REALLY awesome program if your church or a church in your area has one!). Essentially we rangle a group of 3rd-5th graders and help them memorize Bible verses & they get play games etc… they get points everything & win prizes! It encourages the kids to memorize scripture verses & they have a blast doing it!

We are THRILLED to be a part of it! However, with church on Sunday morning, lunch, and then AWANAS in the early evening – it makes our Sundays a bit hectic. I’m ALWAYS needing either good crockpot dinners or (eeeehhh heeemmm) take out. hah THIS recipe is neither of the two, but it’s totally great for a crazy night!!! Grab a rotisserie chicken, a bottle of BBQ sauce, a wheel of brie cheese, some tortillas, and a bag of frozen sweet plantains – 15-20 minutes later you’ve got a SLAMMING dinner!

You may recognize this flavor profile from an earlier recipe or two… what can I say – when something works… it just WORKS!

There’s nothing like the perfect combo of sweet, smokey, salty, & savory.

THIS. IS. MY. JAAAAAM. (#weirdo)

I’ll just leave it at this…

GO MAKE THIS. No excuses!

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Easy BBQ Chicken, Brie, and Plantain Quesadillas

Yield: 4 quesadillas

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Total Time: 15-20 minutes

An easy dinner to throw together that is just packed with flavor! A twist on the classic quesadilla...


1 1/2 cups shredded rotisserie chicken, skin removed (may use any cooked chicken)
1/3 cup favorite bottled BBQ sauce (we love Bullseye)
3/4 cup chopped sweet plantains*
5-6 ounces brie cheese, rind removed and sliced

4 8" tortillas
sour cream, for serving
cilantro, for serving

*You can find already cooked frozen sweet plantains in the ethnic frozen foods section at most grocery chains - just heat them up in the oven on a cookie sheet (following bag/box instructions). If you cannot find them, you can use fresh plantains; find the over ripe ones with black spots. Peel them and cut them on sharp a diagonal into 1/2"-3/4" slices. Heat 1/4"-1/2" canola oil in a skillet and cook plantains over medium-high heat until golden and caramelized - flip & repeat. Drain on a paper towel and they will be good to go!


Toss the shredded chicken together with the BBQ sauce and set aside. Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Add one tortilla to the pan and fill only one HALF with 1/4 of the chicken mixture, 1-2 tablespoons chopped plantains, and a few slices (1 1/2-2 ounces) brie cheese. Fold tortilla in half making a half moon shape. Cook until bottom is nice and golden, flip, and repeat until golden and the filling is hot and melted!

Slice into triangles and serve with an additional drizzle of BBQ sauce, a sprinkle of cilantro, and a dollop of sour cream for dipping! DIVINE.