Description
Hot Honey BBQ Chicken Quesadillas bring warmth to chilly evenings. Tangy, spicy, and cheesy, these quesadillas are a quick, comforting meal.
Ingredients
Scale
- Main Players:
- 2 cups cooked chicken, shredded (from rotisserie or leftovers)
- 1/2 cup your favorite BBQ sauce
- 2–3 tablespoons hot honey (adjust to taste)
- Cheese & Wraps:
- 8 large flour tortillas
- 2 cups shredded cheese blend (Monterey Jack and cheddar recommended)
- Flavor Makers:
- 1/4 cup finely diced red onion
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- For Cooking:
- 1–2 tablespoons olive oil or butter
Instructions
- Prep Your Chicken:: If you’re using rotisserie chicken, shred it up. I usually just use two forks, it’s messy but satisfying. If you’re cooking fresh, dice it small and sauté it until cooked through. This is where I always make sure the chicken is seasoned well, otherwise, it’ll taste a bit flat later. Don’t forget that little pinch of salt and pepper!
- Mix the Flavors:: In a bowl, combine your shredded chicken with a generous helping of BBQ sauce and a drizzle of hot honey. Give it a good stir until everything is nicely coated. This mixture should smell amazing, sweet and smoky with that hint of spice. I sometimes add an extra splash of hot honey here, just because I like things extra zesty!
- Assemble Your Quesadillas:: Lay a tortilla flat. Sprinkle about a quarter of the cheese on one half, leaving a small border. Spoon a good amount of your Hot Honey BBQ chicken mixture over the cheese. Then, sprinkle a little diced red onion and cilantro, followed by another layer of cheese. Fold the empty half over the filling. Don’t overdo the filling, or you’ll have an explosion, trust me!
- Get Them Crispy:: Heat a non-stick pan or cast-iron skillet over medium heat with a touch of olive oil or butter. Once hot, carefully place a folded quesadilla in the pan. Cook for about 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is gloriously melted. That sizzle and the smell of toasted tortilla? That’s what you’re aiming for.
- The Flip Test:: When you’re ready to flip, use a wide spatula and be confident! A quick, decisive flip is key to keeping everything together. I’ve had many quesadilla mishaps trying to be too gentle, ending up with half the filling on the stovetop. It still tastes good, but it’s not as pretty, obviously.
- Slice and Serve:: Once both sides are golden and the cheese is bubbly, remove the Hot Honey BBQ Chicken Quesadillas from the pan. Let it rest for just a minute or two, then slice it into wedges. I like to use a pizza cutter for clean cuts. The steam rising, the melty cheese pulling—it’s just delightful. Serve them up hot!