Smoky Hot Honey BBQ Chicken Quesadillas (Print Version)

Spicy, sweet Hot Honey BBQ Chicken Quesadillas with gooey cheese and tender chicken. A quick, flavorful weeknight meal you'll love.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex / American Fusion
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Quesadilla Essentials

01 - 4-6 Large Flour Tortillas (burrito size)
02 - 2 tbsp Butter or Oil, for cooking

→ Hot Honey BBQ Chicken Filling

03 - 2 cups Cooked Chicken, shredded or diced
04 - 1/2 cup BBQ Sauce (your favorite)
05 - 2-3 tbsp Hot Honey (or more, to taste)

→ Flavor & Texture Boosters

06 - 1.5 cups Shredded Cheese Blend (Mexican blend, Monterey Jack, or cheddar)
07 - 1/4 cup Red Onion, finely diced
08 - 2 tbsp Fresh Cilantro, chopped

→ Optional for Serving

09 - Extra Hot Honey, for drizzling
10 - Sour Cream, for dipping

# Instructions:

01 - Okay, first things first, get that cooked chicken ready. If it’s leftover from Sunday dinner, shred it up. If you're using a rotisserie chicken, pull it apart and dice it. Toss it in a bowl with your favorite BBQ sauce and a good generous drizzle of hot honey. Mix it all up until every piece of chicken is coated. This is where the magic happens, honestly, the smell is already incredible!
02 - Next, grab your red onion and finely dice it. I mean *finely*. Nobody wants a huge chunk of raw onion in their quesadilla, trust me, I've made that mistake before! Chop up your fresh cilantro too. Have your shredded cheese blend ready to go. Mis en place, as the fancy chefs say, but really, it just saves you from frantic scrambling later.
03 - Heat a large skillet or griddle over medium heat. Melt a knob of butter or a splash of oil. Lay one tortilla down. Sprinkle a layer of cheese on one half—not too much, not too little. Then, spoon a good amount of your hot honey BBQ chicken mixture over the cheese. Add some diced red onion and a sprinkle of cilantro. Now, another layer of cheese on top of the chicken mixture. This is key for that gooey, melty center!
04 - Carefully fold the empty half of the tortilla over the filled half. Gently press down with a spatula. Let it cook for about 3-4 minutes on one side, until it’s beautifully golden brown and the cheese is starting to get all bubbly. I always peek underneath to make sure it’s not burning – oops, almost did that last week!
05 - Once golden, carefully flip the quesadilla over. Cook for another 3-4 minutes on the second side, until it’s also golden and crispy, and the cheese is completely melted and gooey. You want that perfect crisp on the outside and warm, melty goodness on the inside. It smells so good right now, I can barely wait!
06 - Carefully transfer your Hot Honey BBQ Chicken Quesadilla to a cutting board. Let it rest for just a minute—it helps the cheese set a little. Then, slice it into wedges with a pizza cutter. I usually go for three triangular pieces. Serve immediately with extra hot honey for drizzling or a dollop of sour cream. Enjoy that crispy, sweet, spicy, cheesy explosion!

# Notes:

01 - Don't overcrowd the pan; cook one or two quesadillas at a time for even browning.
02 - Leftovers keep in the fridge for 3 days; reheat in a skillet for best crispness, avoid the microwave!
03 - No hot honey? Warm regular honey with a pinch of cayenne for a quick DIY version.
04 - Serve with a side of creamy coleslaw or a simple green salad to cut through the richness.

# Tools You'll Need:

01 - Large skillet or griddle
02 - Spatula
03 - Cutting board
04 - Pizza cutter
05 - Mixing bowls

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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