Introduction

These Hot Honey BBQ Chicken Quesadillas combine smoky barbecue flavors with a touch of sweet heat, creating a deliciously satisfying meal. Perfectly melted cheese and a crispy tortilla make each bite irresistible. They’re great for a quick weeknight dinner or a tasty snack.

A white speckled plate holds a stack of quesadilla slices, each made of golden-brown grilled tortillas folded over shredded chicken and melted yellow cheese, arranged in a layered fan shape. The top of the quesadillas is drizzled with rich, dark brown barbecue sauce, dollops of white sour cream, and sprinkled with small cubes of purple-red onion and finely chopped green cilantro. Alongside the quesadillas are two small clear bowls, one containing dark barbecue sauce and the other filled with smooth white sour cream. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
1 cup BBQ sauce
2 tablespoons honey
1 teaspoon hot sauce (adjust to taste)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas
1 tablespoon olive oil
1/2 cup sliced red onions
1/2 cup chopped bell peppers (any color)
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Sour cream and guacamole for serving (optional)

Instructions

Step 1: In a medium bowl, combine the shredded chicken with BBQ sauce, honey, and hot sauce. Stir until the chicken is well coated. Set aside.
Step 2: Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers. Sauté until they are soft and slightly browned, about 5 minutes. Season with salt and pepper. Remove from heat.
Step 3: Lay one tortilla flat and sprinkle a layer of cheddar and mozzarella cheese over half of it. Add a layer of the BBQ chicken mixture, followed by the sautéed onions and bell peppers. Sprinkle chopped fresh cilantro on top.
Step 4: Fold the tortilla in half over the filling to create a half-moon shape.
Step 5: Heat another skillet or a griddle to medium heat. Place the filled tortilla onto the skillet. Cook for about 3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Step 6: Remove the quesadilla from the skillet and let it cool slightly before cutting into wedges.
Step 7: Repeat the process with the remaining tortillas and filling.
Step 8: Serve the quesadillas warm with sour cream and guacamole, if desired.

Tips & Variations

For extra heat, add more hot sauce or include sliced jalapeños in the filling.
Swap out cheddar or mozzarella for Monterey Jack or Pepper Jack cheese for a different flavor profile.
Use corn tortillas for a gluten-free option, but handle carefully when folding and cooking.
Add black beans or corn for extra texture and nutrition.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortilla crispy, or use a microwave if short on time (though it may soften the tortilla). For longer storage, quesadillas can be frozen wrapped individually; reheat in a skillet directly from frozen until heated through.

How to Serve

The image shows a stack of three quesadilla slices placed on a white plate resting on a plaid cloth with brown and orange tones, all on a white marbled texture. Each quesadilla slice has two layers of golden brown, toasted tortilla that look crispy and slightly oily. Between the tortillas, there is a thick layer of melted cheese that is creamy white and stretches in some areas, mixed with reddish-brown cooked chicken chunks and black beans that add a soft texture. Small bits of green herbs are sprinkled on top of the quesadillas and plate for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, shredded beef, pulled pork, or even seasoned tofu can be great alternatives in this recipe. Adjust cooking times accordingly for these proteins.

How can I make these quesadillas less spicy?

Simply reduce or omit the hot sauce and use mild BBQ sauce. You can also skip adding jalapeños if using for extra kick.

Hot Honey BBQ Chicken Quesadillas Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These Hot Honey BBQ Chicken Quesadillas combine shredded chicken tossed in a sweet and spicy hot honey BBQ sauce with sautéed onions and bell peppers, melted cheddar and mozzarella cheese all folded inside a crispy, golden flour tortilla. Perfect as a flavorful and satisfying meal or snack with optional sides of sour cream and guacamole.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 quesadillas (serves 4) 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken Filling

2 cups cooked chicken, shredded
1 cup BBQ sauce
2 tablespoons honey
1 teaspoon hot sauce (adjust to taste)

Vegetables

1/2 cup sliced red onions
1/2 cup chopped bell peppers (any color)
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Cheese and Tortillas

1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas

Cooking

1 tablespoon olive oil

Optional Serving

Sour cream for serving (optional)
Guacamole for serving (optional)

Instructions

Prepare the chicken mixture: In a medium bowl, combine the shredded chicken with BBQ sauce, honey, and hot sauce. Stir until the chicken is thoroughly coated. Set aside to let the flavors meld.
Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the sliced red onions and chopped bell peppers. Sauté for about 5 minutes until the vegetables are soft and slightly browned. Season with salt and pepper to taste, then remove from heat.
Assemble the quesadilla: Lay one large flour tortilla flat. Sprinkle a layer of shredded cheddar and mozzarella cheese over half of the tortilla. Add an even layer of the BBQ chicken mixture on top of the cheese, followed by the sautéed onions and peppers. Sprinkle fresh chopped cilantro over the filling.
Fold the tortilla: Carefully fold the tortilla in half over the filling, creating a half-moon shape.
Cook the quesadilla: Heat a clean skillet or griddle over medium heat. Place the folded quesadilla onto the skillet. Cook for about 3 minutes on each side or until the tortilla is golden brown and crispy and the cheese inside has melted.
Rest and cut: Remove the cooked quesadilla from the skillet and allow it to cool slightly to let the cheese set. Cut into wedges for serving.
Repeat for remaining tortillas: Repeat the assembly and cooking steps with the remaining tortillas and filling.
Serve: Serve the warm quesadillas with sour cream and guacamole on the side if desired.

Notes

Adjust the amount of hot sauce to control the spiciness according to your preference.
Use pre-cooked chicken, such as leftover rotisserie, for quick preparation.
You can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
Feel free to add other veggies like corn or jalapeños for extra flavor and texture.
To keep quesadillas warm before serving, place them in a warm oven at low heat.

Keywords: Hot Honey BBQ Chicken Quesadillas, BBQ chicken quesadilla, spicy chicken quesadilla, cheesy quesadilla recipe, easy chicken quesadilla