Description
Make crispy hot honey BBQ chicken quesadillas with a kick! This easy recipe brings a sweet and spicy twist to your dinner, perfect for busy weeknights.
Ingredients
Scale
- Main Quesadilla Fillings:
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar cheese (freshly grated is best)
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- Hot Honey BBQ Sauce:
- 1/2 cup your favorite BBQ sauce
- 2–3 tbsp hot honey (or honey + hot sauce to taste)
- The Crispy Shell:
- 4 large (10-inch) flour tortillas
- 1–2 tbsp butter or oil, for cooking
- Optional Toppings:
- Extra hot honey for dipping
- Sour cream
- Ranch dressing
- Salsa
Instructions
- Prep Your Chicken & Veggies: Okay, first things first, get that chicken ready. If it’s leftover, shred it up. If you’re cooking it fresh, season and cook it through, then shred. While that’s happening, finely dice your red onion and chop your cilantro. I always chop the onion a bit smaller than I think, because nobody wants a huge chunk of raw onion in their quesadilla, right? It’s all about getting those flavors evenly distributed, so take your time here. This is where I sometimes get impatient, but trust me, it pays off!
- Mix the Hot Honey BBQ Chicken: In a medium bowl, combine your shredded chicken with the BBQ sauce and hot honey. Stir it all together until every piece of chicken is coated in that glorious, sticky, sweet, and spicy goodness. This is where the magic happens, the smell is just incredible! Taste it and adjust the hot honey if you want more kick. I always add a little extra; I like things spicy. Don’t be shy here, make it your own! I once forgot the hot honey entirely, and it was just… BBQ chicken. Still good, but not *these* Hot Honey BBQ Chicken Quesadillas.
- Assemble Your Quesadillas: Time to build! Lay a tortilla flat. On one half, sprinkle a generous layer of grated cheddar. Then, spoon about half a cup of your hot honey BBQ chicken mixture over the cheese. Sprinkle with some diced red onion and cilantro. Top with more cheese. You want enough cheese to act like glue! Don’t overfill, or it’ll be a messy situation when you try to fold it. I’ve been there, cheese everywhere! Less is more, sometimes.
- Heat the Skillet: Melt a pat of butter or a drizzle of oil in a large skillet or non-stick pan over medium heat. You want it warm enough to get that sizzle, but not so hot that it burns the tortilla before the cheese melts. I always make sure the butter is shimmering before I add the quesadilla. If it’s too cool, you won’t get that beautiful golden crispness, which is essential for these Hot Honey BBQ Chicken Quesadillas.
- Cook to Golden Perfection: Carefully place your assembled quesadilla into the hot skillet. Cook for about 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is gloriously melted and gooey. I press down gently with a spatula to ensure good contact with the pan. This is my favorite part, watching that cheese melt and bubble! Be patient, don’t rush it, or you’ll end up with a pale, floppy quesadilla, and nobody wants that.
- Serve and Enjoy!: Once cooked, transfer the quesadilla to a cutting board. Let it rest for a minute or two before slicing into wedges. This helps prevent all the delicious filling from oozing out. Serve immediately with extra hot honey for dipping, sour cream, or a side of ranch. The smell is just divine, and that first bite of crispy tortilla, gooey cheese, and spicy-sweet chicken? Pure bliss, honestly. You’ll be making these Hot Honey BBQ Chicken Quesadillas again and again!