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Hot Honey BBQ Chicken Quesadillas

There’s something irresistibly comforting about warm, gooey cheese wrapped around spicy-sweet chicken — this recipe hits that exact note. These quesadillas combine sticky hot honey and tangy BBQ for a flavor-packed bite that feels both familiar and a little adventurous. If you’ve loved BBQ chicken sandwiches or honey-glazed wings, this mashup will make you nostalgic for backyard dinners and lively weeknight gatherings; for more hot-honey inspiration, check this take on crunchy hot-honey chicken for a different texture and vibe: baked crunchy hot honey chicken.

Why make this recipe

Fast weeknight winner: cooks quickly and uses leftover or rotisserie chicken.
Crowd-pleaser: familiar BBQ flavors with a sweet-spicy twist that appeals to adults and kids.
Versatile: easily customizable with different cheeses, peppers, or heat levels.
In short: it’s an effortless, flavorful meal that feels special without complicated technique.

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

These directions expand each step so you get consistently great results—crispy tortillas, melted cheese, and a filling that’s saucy but not soggy.

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 for serving (optional)
Guacamole for serving (optional)

Prep and mise en place

Shred the cooked chicken finely so it blends well with the sauce and fills each bite without being stringy.
If you haven’t pre-shredded the cheeses, grate the cheddar and mozzarella and mix them together to get an even melt.
Slice the red onion thinly and chop the bell pepper into small, bite-size pieces so they cook quickly.
Measure out the BBQ sauce, honey, and hot sauce so you can add them in without stopping the pan.

Prepare the Hot Honey BBQ Chicken Filling

Heat a large skillet over medium heat and add a small portion of the olive oil (reserve the rest for cooking the tortillas).
Add the sliced red onions and chopped bell peppers. Cook, stirring occasionally, until softened and slightly caramelized—about 5–7 minutes. You want a little color but not burned edges.
Add the shredded chicken, then pour in the BBQ sauce, honey, and hot sauce. Season lightly with salt and pepper; remember BBQ sauce has sodium, so taste before over-salting.
Stir well to combine. Simmer the mixture for 2–3 minutes so the sauce warms through and clings to the chicken, creating that glazed texture. If it seems too thin, cook another minute to reduce slightly; if too thick, a splash of water will loosen it.
Remove from heat and fold in most of the chopped cilantro, reserving a bit for garnish. Keep the filling warm while you assemble the quesadillas.

Grate Cheese and Organize

If not already shredded, grate the cheddar and mozzarella. Toss them together in a bowl so each quesadilla gets a balanced melt of sharp cheddar and stretchy mozzarella.
Lay out your tortillas, the chicken filling, shredded cheese, and a spatula near the stove for quick assembly.

Cook the Quesadillas

Heat a large non-stick skillet or a well-seasoned cast-iron pan over medium heat. A heavy pan helps create an evenly browned, crisp tortilla.
Add a small portion of the remaining olive oil to coat the pan—use only enough to lightly slick the surface so the tortilla crisps instead of frying.

Assemble the Quesadilla

Place one flour tortilla in the heated skillet. Sprinkle about 1/4 cup of the mixed shredded cheese evenly over half of the tortilla.
Spoon a generous portion of the Hot Honey BBQ chicken filling over the cheese on the same half. Use enough filling to get flavorful bites but not so much that the quesadilla won’t fold neatly.
Top the chicken with another 1/4 cup of cheese. The cheese above and below the filling acts as the glue when it melts.

Fold and Crisp

Carefully fold the empty half of the tortilla over the filled half to create a half-moon. Press down gently with a spatula to flatten slightly and ensure good contact with the pan.
Cook for 2–4 minutes per side, flipping carefully with a wide spatula, until both sides are golden brown and crispy and the cheese is fully melted. Adjust heat if the tortilla browns too quickly before the cheese melts; lower the burner a touch and give it more time.

Repeat and Serve

Remove the cooked quesadilla to a cutting board and let it rest for 1 minute to let the cheese set slightly (this makes clean slices). Slice into wedges.
Repeat with remaining tortillas and filling, adding more olive oil between quesadillas if the pan looks dry.
Garnish with remaining cilantro and serve immediately with sour cream and guacamole on the side.

Why these steps work

Sautéing the peppers and onions first draws out their sweetness and removes excess moisture so the quesadillas stay crisp.
Melting cheese on both sides of the filling helps seal the quesadilla and prevents leaking.
Resting briefly before slicing keeps the filling from spilling out and preserves the gooey texture.

Keeping Hot Honey BBQ Chicken Quesadillas Fresh

Refrigerator: Store in an airtight container in the fridge for up to 3–4 days at 40°F (4°C) or below.
Freezer: Wrap individually in foil or freezer paper and freeze for up to 2 months at 0°F (-18°C).
Reheating tip: Reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes (from refrigerated) to restore crispness; for frozen, unwrap and bake at 375°F (190°C) for 12–18 minutes.

Serving Ideas for Hot Honey BBQ Chicken Quesadillas

Serve with cooling sides: a dollop of sour cream, a scoop of creamy guacamole, or a tangy lime crema balances the sweet heat.
Add a simple slaw: a quick cabbage slaw dressed with lime juice and a touch of honey gives crunch and acidity.
Turn it into a plate: serve two quesadilla wedges with a side salad and corn salad for a fuller meal, or place on a platter with other small bites for a casual party spread.

Tips to make Hot Honey BBQ Chicken Quesadillas
One key focus: balance the sauce. If your BBQ sauce is very sweet, reduce the honey or add more hot sauce to maintain that hot-honey dynamic; if the BBQ is tangy or smoky, the honey will enhance the sweet contrast nicely. Keep fillings moderately moist—not watery—to avoid soggy tortillas. Use a combination of cheeses for flavor and stretch, and press the quesadilla gently while cooking to encourage even browning.

Variation (if any)

Swap the chicken: Use shredded rotisserie chicken for convenience, or leftover grilled chicken for smoky depth.
Heat options: Replace the teaspoon of hot sauce with finely chopped fresh jalapeño or a pinch of chipotle powder for smokier heat.

FAQs
Q: How do I keep the quesadilla from getting soggy?
A: Make sure to sauté peppers and onions until most moisture has evaporated, and don’t overload with filling. Cook over medium heat so the tortilla crisps before any excess moisture can make it soft.

Q: Can I make these vegetarian?
A: Yes — substitute the chicken with seasoned and shredded jackfruit, sautéed mushrooms, or roasted cauliflower tossed in the BBQ-hot honey sauce.

Q: What’s the best cheese to use?
A: A 50/50 mix of cheddar (for flavor) and mozzarella (for meltiness) is ideal, but Monterey Jack, pepper jack, or a mild Colby also work well.

Q: Can I assemble ahead and cook later?
A: Yes. Assemble the quesadillas and refrigerate them separated by parchment for up to 24 hours. Cook directly from chilled; allow an extra minute or two per side to ensure the cheese melts.

Q: How spicy will this be?
A: With 1 teaspoon of hot sauce the heat is moderate and can be adjusted. Reduce to 1/2 teaspoon for milder flavor or increase for more kick.

Final notes on technique

Use a heavy skillet for even browning.
Moderate heat is your friend—too hot and the outside burns before the cheese melts, too cool and the tortilla becomes leathery.
If you like a blistered tortilla, finish each side with a quick high-heat sear for 20–30 seconds after the cheese has melted.

Conclusion

These Hot Honey BBQ Chicken Quesadillas are a reliably delicious option for weeknights, game days, or casual entertaining — sweet, smoky, a little spicy, and utterly cheesy. For a slightly different approach and outdoor griddle method, see this Blackstone take on the recipe which uses a hot-honey glaze and griddle technique: Blackstone Hot Honey BBQ Chicken Quesadillas. If you want another tried-and-true version with tips on balance and cheese choices, check out this detailed guide to classic BBQ chicken quesadillas: BBQ Chicken Quesadillas – Cheesy + Satisfying – Iowa Girl Eats.