Description
Hot Honey BBQ Chicken Quesadillas bring smoky, sweet heat to your table. Quick and easy for busy weeknights, these cheesy quesadillas are a family favorite.
Ingredients
Scale
- Main Ingredients:
- 2 cups cooked chicken, shredded
- 4 large (10-inch) flour tortillas
- 2 cups shredded cheese blend (Monterey Jack & cheddar)
- Flavor Boosters:
- 1/2 cup BBQ sauce
- 2–3 tablespoons hot honey (adjust to taste)
- 1/4 cup red onion, finely diced
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Prep Your Chicken: First things first, get that chicken ready. If you’ve got leftover rotisserie chicken, just shred it up. If you’re cooking fresh, make sure it’s tender and pull-apart easy. I usually season it simply with salt and pepper before cooking, nothing fancy. This step is all about getting that foundational flavor right, so don’t rush it. I’ve definitely tried to shred chicken that was still too hot, and, well, my fingers paid the price!
- Mix the Good Stuff: In a medium bowl, combine your shredded chicken, a generous amount of BBQ sauce, and a good drizzle of hot honey. Stir it all together until every piece of chicken is coated in that sticky, sweet, and spicy goodness. This is where the magic happens, honestly! Take a little taste — adjust the hot honey or BBQ sauce to your liking. I always end up adding a little more hot honey than I initially planned, because, you know, flavor!
- Assemble Your First Quesadilla: Heat a large non-stick skillet over medium heat. Place one tortilla in the pan. Sprinkle about a quarter of your shredded cheese on one half of the tortilla. Then, spoon a quarter of the chicken mixture over the cheese. Add a sprinkle of diced red onion, then another layer of cheese. This layering is important for even melting, I learned that the hard way when all my cheese ended up on one side once.
- Fold and Cook: Once the cheese on the bottom starts to melt and the tortilla gets slightly golden, carefully fold the empty half of the tortilla over the filling. Press down gently with a spatula. Cook for about 2-3 minutes per side, or until both sides are beautifully golden brown and crispy, and the cheese is totally gooey and melted. Don’t be afraid to peek! I’ve burned a few edges trying to be patient, it happens!
- Repeat the Process: Remove the cooked quesadilla from the pan and set it aside. Repeat the process with the remaining tortillas and filling. You’ll probably make about four glorious quesadillas. I usually do them one at a time because my skillet isn’t massive, and honestly, it’s less stressful that way. Just keep them warm in a low oven if you’re serving a crowd.
- Serve It Up: Once all your quesadillas are done, slice them into wedges. I like to use a pizza cutter for nice, clean cuts. Garnish with fresh cilantro and those lime wedges for a burst of freshness. The smell alone is enough to get everyone running to the kitchen! This is the moment you’ve been waiting for, that perfect blend of crispy tortilla, gooey cheese, and that hot honey kick!