Hot Honey BBQ Chicken Quesadillas

Hot Honey BBQ Chicken Quesadillas are the kind of weeknight winner that tastes like a treat but comes together in under 30 minutes. Tender shredded chicken tossed in sticky-sweet BBQ and hot honey, melty cheddar and mozzarella, crisped in a skillet until golden — it’s the perfect balance of sweet, smoky, spicy, and cheesy. If you love a quick crowd-pleaser, try pairing it with a lighter hot-honey chicken riff I enjoy for contrast: baked crunchy hot honey chicken.

Why make this recipe
This quesadilla stands out because it layers complementary contrasts — sweet and spicy, saucy and crunchy, smoky and fresh — into a handheld that’s easy to customize and share. It’s quick to prepare, uses simple pantry staples, and transforms leftover or rotisserie chicken into something irresistible. Perfect for busy dinners, game-day snacks, or an easy weekend comfort meal.

Step-by-Step Guide to Making Hot Honey BBQ Chicken Quesadillas

Overview of the method
You’ll make a luscious filling by sautéing peppers and onions, combining them with shredded chicken and a mix of BBQ sauce, honey, and hot sauce, then sandwiching that filling between tortillas with plenty of cheese. The quesadillas are cooked in a skillet until the tortilla is crunchy and the cheese is melted — straightforward but with a few technique touches to maximize flavor and texture.

Ingredients (for about 4 large quesadillas)

• 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 for serving (optional)
• Guacamole for serving (optional)

Detailed steps and helpful notes

1. Prep and mise en place

• Shred the chicken finely so it mixes evenly with the sauce and fits well in the tortilla without tearing it. Using warm chicken (leftover from the oven or a hot rotisserie bird) makes the filling come together faster.
• Grate the cheddar and mozzarella (or use a pre-shredded blend). A 50/50 mix melts beautifully — cheddar gives sharpness, mozzarella brings stretch.
• Slice onions and dice bell peppers into bite-sized pieces so they cook evenly. Have your tortillas, oil, and serving garnishes nearby.

2. Prepare the Hot Honey BBQ Chicken Filling

• Heat a large skillet over medium heat and add a small portion of the 1 tablespoon olive oil. When shimmering, add the sliced red onions and chopped bell peppers. Sauté until softened and fragrant, about 5–7 minutes, stirring occasionally so they soften but retain a little texture.
• Add the shredded chicken to the skillet and pour in 1 cup BBQ sauce. Stir in 2 tablespoons honey and 1 teaspoon hot sauce (or to taste). Season with salt and pepper. Cook for 2–3 minutes, stirring, until the mixture is heated through and the sauce clings to the chicken pieces. Taste and adjust — add more honey if you want it sweeter or a splash more hot sauce if you like heat. Keep the filling warm on the lowest heat while you assemble the quesadillas.

3. Organize your workstation

• If not already shredded, grate the cheddar and mozzarella. Line up the tortillas, cheese, warm chicken filling, and a clean plate for cooked quesadillas. This keeps the assembly line smooth so the tortillas go into the hot pan quickly and crisp up rather than steaming.

4. Heat the skillet

• Use a large non-stick skillet or a well-seasoned cast-iron pan. Heat it over medium heat, then add the remaining small portion of olive oil and swirl to coat. The oil promotes an even, golden crust and helps prevent sticking.

5. Assemble each quesadilla

• Place one flour tortilla flat in the heated skillet. Sprinkle roughly 1/4 cup of the mixed shredded cheeses evenly over half of the tortilla (toward one semicircle). Spoon a generous amount of the Hot Honey BBQ chicken filling over the cheese — aim for a balanced layer so the tortilla can fold without bursting. Top the chicken with another 1/4 cup of cheese (this helps glue the two layers together when it melts).

6. Fold, press, and crisp

• Fold the empty half of the tortilla over the filled half to make a half-moon. Press gently with a spatula to compact the filling and encourage even contact with the pan. Cook 2–4 minutes per side, which will depend on your heat level and skillet — you want a deep golden-brown, crisp exterior and fully melted cheese inside. If the tortilla browns too quickly before the cheese melts, lower the heat slightly and cover the skillet for 30–60 seconds to trap heat.

7. Repeat and finish

• Remove the cooked quesadilla and set on a cutting board. Keep warm in a low oven (around 200°F / 95°C) while you cook the remaining quesadillas, adding a little more oil to the pan if needed. Once all are cooked, slice each into wedges and garnish with chopped cilantro. Serve immediately with sour cream and guacamole on the side.

Extra technique tips while cooking

• For perfectly even slices, let the quesadilla rest for about a minute after it comes off the heat; the cheese will settle briefly and slices will hold together.
• If you like a super-crispy exterior, brush a tiny bit of melted butter on the outside of the tortilla before cooking instead of oil.
• Use medium heat and resist the urge to blast the skillet; a lower heat ensures the cheese melts fully before the tortilla over-browns.

Best Way to Store Hot Honey BBQ Chicken Quesadillas

• Refrigerator: Store in an airtight container or wrapped tightly in foil or plastic wrap at 40°F (4°C) or below for up to 3–4 days. Reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes for best texture.
• Freezer: Wrap each quesadilla individually in parchment and aluminum foil or place in a freezer-safe container and freeze at 0°F (-18°C) for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes, flipping once, until hot and crisp.
• Reheating tip: Avoid microwaving if you care about crispness; instead, reheat in a skillet over medium-low heat with a lid on briefly to melt the cheese, then uncover to re-crisp the exterior.

Serving Suggestions for Hot Honey BBQ Chicken Quesadillas

• Dips and condiments: Offer sour cream, guacamole, or a simple lime crema (mix sour cream with lime juice, zest, and a pinch of salt) to balance the sweet-spicy filling. A chunky tomato salsa or pico de gallo brightens the plate.
• Side salads: A crisp green salad with a tangy vinaigrette (think cilantro-lime or a red wine vinaigrette) cuts through the richness. Coleslaw with apple cider vinegar adds crunch and acidity.
• Beverage pairings: A cold lager, a citrusy IPA, or an iced tea with lemon works well. For non-alcoholic options, ginger beer or sparkling water with lime complements the flavors.
• Presentation: Stack wedges slightly overlapping on a platter with small bowls of condiments, sprinkle fresh cilantro and thinly sliced scallions on top, and add lime wedges for squeezing.

Tips to make Hot Honey BBQ Chicken Quesadillas

• Keep the filling warm but not piping hot when assembling; very hot filling can make the tortilla soggy.
• Use a mix of cheddar and mozzarella for best flavor and melt — sharp cheddar for flavor, mozzarella for stretch.
• Don’t overfill the tortilla; it’s easier to add a little more filling than to patch a split tortilla.
• If you prefer more heat, serve with a drizzle of extra hot honey or a few drops of your favorite hot sauce at the table.

Variations (two easy swaps)

• Vegetarian version: Replace chicken with cooked, shredded jackfruit or pulled mushrooms sautéed with the BBQ-hot honey mix. Add a can of drained jackfruit (rinsed and shredded) to the skillet with the peppers and onions and cook until flavors meld. This keeps the sweet-smoky profile without meat.
• Smoky chipotle twist: Swap half the BBQ sauce for a smoky chipotle BBQ sauce or add 1–2 teaspoons of adobo sauce from canned chipotles for a deeper, smoky heat. This variation pairs particularly well with pepper jack cheese in place of mozzarella for an extra kick.

FAQs
Q: Can I use corn tortillas instead of flour?
A: Yes, you can, but corn tortillas are smaller and more fragile. If using corn, warm them first to improve pliability and consider making smaller, taco-style quesadillas.

Q: How do I keep the quesadilla from getting soggy?
A: Cook the vegetables until just softened so they don’t release too much water. Keep the filling warm (not steaming) and cook quesadillas on medium heat to crisp the tortilla quickly.

Q: Can I prepare the filling ahead of time?
A: Absolutely. Make the filling up to 48 hours in advance and store it refrigerated. Reheat gently in a skillet before assembling to ensure it’s warm and cohesive.

What about dietary adjustments?

• Gluten-free: Use large gluten-free tortillas. Watch cooking times; some gluten-free wraps crisp faster.
• Lower-sodium: Choose a low-sodium BBQ sauce and adjust salt in the filling to taste.

Q: How do I reheat leftovers without losing crispness?
A: Reheat in a skillet over medium-low heat, covered briefly to melt the cheese, then uncover and crisp for a minute or two. A toaster oven works well too.

Final serving and entertaining notes
This recipe scales easily — double the filling and use smaller tortillas for party-size quesadilla bites, or keep them large for an easy main course. When entertaining, consider a build-your-own station: warm tortillas and set out bowls of filling, cheeses, and toppings so guests make and cook their own. This keeps everything fresh, interactive, and perfectly personalized.

Conclusion

Hot Honey BBQ Chicken Quesadillas are a reliably delicious combination of flavors and textures that satisfy quickly and easily — great for family meals or casual entertaining. If you’d like a slightly different take on hot-honey chicken prepared in the oven, check out this approachable baked version at Blackstone Hot Honey BBQ Chicken Quesadillas – If You Give a Girl …, and for another classic twist on BBQ chicken quesadillas with tips on technique, see BBQ Chicken Quesadillas – Cheesy + Satisfying.

Hot Honey BBQ Chicken Quesadillas

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and delicious recipe for quesadillas filled with tender chicken, hot honey BBQ sauce, and melted cheese.

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Ingredients

Scale 1x2x3x

• 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 for serving (optional)
• Guacamole for serving (optional)

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Instructions

1. Heat a skillet over medium heat and add olive oil. Sauté sliced red onions and bell peppers until softened, about 5–7 minutes.
2. Add shredded chicken, BBQ sauce, honey, and hot sauce to the skillet. Cook until heated through, about 2–3 minutes. Season with salt and pepper.
3. Assemble tortillas by adding cheese and the chicken filling. Fold over to create a half-moon shape.
4. Cook each quesadilla in the skillet until golden brown, about 2–4 minutes per side. Ensure cheese is melted.
5. Remove from skillet and keep warm. Slice into wedges and garnish with cilantro. Serve with sour cream and guacamole.

Notes

Let quesadillas rest for a minute before slicing for better structure. For extra crispiness, brush tortillas with melted butter before cooking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg

Keywords: quesadillas, chicken, BBQ, hot honey, quick meals