### Instructions
1. In a medium bowl, combine the shredded chicken, BBQ sauce, diced red onion, and chopped cilantro. Mix well until everything is evenly coated.
2. Lay out four of the tortillas on a clean surface.
3. Sprinkle a quarter of the shredded cheese evenly over each of these four tortillas.
4. Evenly divide the BBQ chicken mixture among the four cheese-covered tortillas.
5. Top the chicken mixture with the remaining shredded cheese, then place the other four tortillas on top, creating a sandwich.
6. Heat 1 tablespoon of olive oil or butter in a large non-stick skillet or griddle over medium heat.
7. Carefully place two quesadillas in the hot skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly.
8. Remove from the skillet and repeat with the remaining quesadillas, adding more oil or butter if needed.
9. Once cooked, let the quesadillas rest for a minute or two before slicing into wedges.
10. Serve immediately with optional sour cream, extra BBQ sauce, or sliced avocado.
### Short Tips
* **For meal prep:** Cook and assemble the quesadillas, then let them cool completely before wrapping individually in foil or plastic wrap. Reheat in a toaster oven or microwave for a quick meal.
* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture for an extra kick.
* **Vary the cheese:** Provolone, Muenster, or even a smoked gouda would be delicious in these quesadillas.
* **Make it vegetarian:** Swap out the chicken for black beans, corn, and bell peppers for a fantastic meat-free option.
* **Don’t overcrowd the pan:** Cook quesadillas in batches to ensure even browning and melting.
