Description
Hot Honey BBQ Chicken Quesadillas are a perfect blend of sweet, spicy, and smoky flavors combined with tender shredded chicken, melted cheese, and sautéed vegetables all wrapped in a crispy tortilla. This easy-to-make recipe delivers a deliciously satisfying meal ideal for lunch, dinner, or game day snacks.
Ingredients
Scale
Chicken Mixture
- 2 cups shredded rotisserie chicken (or grilled/baked chicken breasts or shredded beef)
- 3 tablespoons hot honey (store-bought or homemade with honey and hot sauce)
- 1/4 cup BBQ sauce (preferably smoky)
Vegetables
- 1 medium bell pepper, sliced
- 1 small onion, sliced
- 1/4 cup corn kernels (optional)
- 1-2 jalapeños, sliced (optional)
Other Ingredients
- 2 cups shredded Monterey Jack cheese (or cheddar cheese, or pepper jack for extra kick)
- 4 large flour tortillas (or corn tortillas for gluten-free)
- 2 tablespoons olive oil (or butter for grilling)
Instructions
- Prepare Chicken Mixture: In a bowl, combine the shredded chicken with hot honey and BBQ sauce. Mix thoroughly until the chicken is evenly coated. Adjust the hot honey quantity to your preference for spiciness.
- Sauté Vegetables: Heat a skillet over medium heat and add a splash of olive oil. Add the sliced bell peppers and onions, sautéing until tender and slightly caramelized, about 5 to 7 minutes. If using, add corn and jalapeños towards the end. Remove from skillet and set aside.
- Assemble Quesadillas: Lay a tortilla flat and sprinkle half of it with a generous amount of shredded cheese. Add a hearty scoop of the BBQ chicken mixture on top, followed by the sautéed vegetables. Sprinkle more cheese over the filling and fold the tortilla over to form a half-moon shape.
- Cook Quesadillas: Add a bit more olive oil or butter to the same skillet over medium heat. Place the folded quesadilla in the skillet and cook until golden brown and crispy on the underside, about 3 to 4 minutes. Flip carefully and cook the other side for another 3 to 4 minutes, pressing gently with a spatula for even cooking.
- Repeat with Remaining Ingredients: Continue assembling and cooking the rest of the quesadillas, adding more oil or butter to the skillet as needed to prevent sticking.
- Serve: Remove cooked quesadillas from the skillet and let them cool for a minute before slicing into wedges. Serve warm with extra BBQ sauce and hot honey on the side for dipping.
Notes
- For extra heat, use pepper jack cheese and add more jalapeños.
- To make it gluten-free, substitute flour tortillas with corn tortillas.
- Leftover quesadillas can be reheated in a skillet or air fryer to retain crispiness.
- Homemade hot honey can be made by gently warming honey and mixing it with your preferred hot sauce to taste.
