Hot Honey BBQ Chicken Quesadillas

The first time I made these on a Tuesday night, my husband actually stopped scrolling through his phone and came into the kitchen to see what smelled so incredible. That sweet-spicy honey BBQ aroma has a way of demanding attention. Now they're the most requested dinner whenever friends come over for casual weeknight hangouts.

Last summer I made these for a backyard get-together and my friend Sarah stood by the grill watching me cook every single one. She kept sneaking pieces fresh off the griddle, burning her fingers because she couldn't wait. Now whenever I invite her over, she texts ahead asking if these are on the menu.

Ingredients

• 2 cups cooked chicken shredded: Rotisserie chicken works perfectly here, or use leftover grilled chicken breasts
• 1/2 cup BBQ sauce: Pick your favorite brand, but something smoky adds nice depth
• 2 tablespoons honey: This creates that signature sweetness in the sauce
• 1 teaspoon hot sauce: Adjust this based on your heat tolerance, I usually add an extra splash
• 1 cup sliced red onions: They add a sweet crunch that contrasts beautifully with the spicy chicken
• 1 cup chopped bell peppers: Any color works, but I love the pop of red and yellow peppers
• 1 tablespoon olive oil: For sautéing the vegetables until they're tender and slightly charred
• 1/4 cup chopped fresh cilantro: This bright herb cuts through the rich cheese and sauce
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 1 cup shredded mozzarella cheese: This is what creates those incredible cheese pulls
• 4 large flour tortillas: Get the ones labeled burrito size, they fold easier and hold more filling

Instructions

Mix the sauce:

In a medium bowl, combine the shredded chicken, BBQ sauce, honey, hot sauce, salt, and pepper. Mix until every piece of chicken is coated in that sweet and spicy sauce.

Sauté the vegetables:

Heat the olive oil in a skillet over medium heat, then add the sliced red onions and chopped bell peppers. Cook for about 5 minutes, stirring occasionally, until they're softened and have nice golden spots.

Assemble the quesadillas:

Lay a tortilla flat and sprinkle half with the cheddar and mozzarella cheeses. Add a layer of the BBQ chicken mixture, then top with the sautéed vegetables and fresh cilantro.

Fold and cook:

Fold the tortilla over to create a half-moon shape. Cook in a clean skillet over medium heat for about 3 minutes per side, until golden and crispy with melted cheese.

Rest and serve:

Let the quesadilla cool for 1 to 2 minutes before cutting into wedges. This prevents the filling from spilling out and saves your fingers from burns.

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These quesadillas have become my go-to when I need something that feels special but doesn't require hours of prep. There's something so satisfying about that first crispy bite, the way the cheese stretches and the flavors hit all at once. My teenage nephew, who usually survives on pizza, asked if I could teach him how to make them before he goes off to college.

Getting The Perfect Crisp

The secret to restaurant-style quesadillas is patience with the heat. Medium heat lets the tortilla cook through and get golden without burning before the cheese has time to melt. I learned this the hard way after too many batches with burnt outsides and cold centers.

Making It Your Own

Sometimes I add sliced jalapeños when I want extra kick, or swap in pepper jack cheese for a spicier twist. You could also throw in some corn or black beans with the vegetables. The base recipe is forgiving and welcomes whatever you're craving.

Serving Suggestions

I love setting up a little quesadilla bar and letting everyone add their own toppings. A bowl of guacamole, some sour cream, and plenty of fresh lime wedges make everything feel complete. The bright acidity from the lime cuts through the rich cheese and sweet sauce beautifully.

• Have everything prepped before you start cooking, they come together fast
• Keep finished quesadillas warm in a 200°F oven while you cook the rest
• Cut with a sharp knife or pizza wheel for clean wedges that hold together

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These quesadillas have this magical way of turning a regular Tuesday into something worth celebrating. Hope they become a favorite in your house too.

Recipe Questions

→ What makes the hot honey BBQ sauce special?

The hot honey BBQ sauce blends regular BBQ sauce with honey for sweetness and hot sauce for spice. This creates a sweet and heat combination that coats the shredded chicken perfectly, adding layers of flavor beyond traditional BBQ alone.

→ Can I use leftover cooked chicken?

Yes, leftover rotisserie chicken, grilled chicken breasts, or any cooked chicken works beautifully. Simply shred it before tossing with the sauce mixture. This makes the dish perfect for using up leftover proteins.

→ What cheese combination works best?

Cheddar provides sharp flavor while mozzarella delivers the ideal melt. This combo ensures both great taste and that satisfying cheese pull. Monterey Jack or pepper jack make excellent substitutes for different flavor profiles.

→ How do I get the crispiest tortillas?

Use medium heat to allow the tortilla to crisp gradually without burning. Press gently with your spatula while cooking to ensure good contact with the pan. Don't overcrowd the skillet—cook one or two at a time for best results.

→ Can I make these ahead for meal prep?

You can prepare the chicken filling and sautéed vegetables up to 3 days ahead. Store them separately in the refrigerator. Assemble and cook the quesadillas fresh when ready to serve for the crispiest texture.

→ What toppings complement these quesadillas?

Sour cream adds cool contrast to the spicy BBQ, while guacamole brings creamy richness. Fresh lime wedges provide brightness that cuts through the sweet and savory elements. Pico de gallo or diced tomatoes also work wonderfully.