Begin by shredding leftover cooked chicken. In a medium bowl, combine the shredded chicken with your favorite BBQ sauce, heating it gently until warmed through.

Take a flour tortilla and lay it flat. On one half, layer BBQ chicken mixture, Monterey Jack cheese, red onions, and cilantro.

Heat a non-stick skillet over medium heat for about 2 minutes. Place the assembled quesadilla in the skillet and cook for 4-5 minutes until golden brown.

Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes until the crust is crispy and cheese melts.

Slice the cooked quesadilla into quarters and serve warm with extra BBQ sauce, salsa, or sour cream.