Description
These Hot Honey BBQ Chicken Quesadillas are a perfect blend of sweet and spicy flavors wrapped in a crispy tortilla. Featuring shredded rotisserie chicken coated in hot honey and smoky BBQ sauce, complemented by sautéed bell peppers, onions, and melty Monterey Jack cheese, they offer a delightful contrast of textures and tastes. Quick to prepare and packed with flavor, these quesadillas make an excellent appetizer or main dish for any occasion.
Ingredients
Scale
Protein & Cheese
- 2 cups shredded rotisserie chicken (or grilled/baked chicken breasts or shredded beef)
- 1 to 1½ cups Monterey Jack cheese, shredded (or cheddar cheese, or pepper jack for extra kick)
Sauces & Sweeteners
- ¼ cup hot honey (store-bought or homemade with honey and hot sauce, adjust to taste)
- ¼ cup BBQ sauce (your favorite variety, preferably smoky)
Vegetables
- 1 medium bell pepper, sliced
- 1 medium onion, sliced
- ½ cup corn kernels (optional)
- 1-2 jalapeños, sliced (optional)
Others
- 4 large flour tortillas (or corn tortillas for gluten-free option)
- 2 tablespoons olive oil (or butter for grilling)
Instructions
- Prepare the Chicken Mixture: In a bowl, combine the shredded chicken with hot honey and BBQ sauce. Mix thoroughly until the chicken is evenly coated. Adjust the amount of hot honey to suit your desired level of spiciness.
- Sauté Vegetables: Heat a skillet over medium heat and add a splash of olive oil. Sauté the sliced bell peppers and onions until they become tender and slightly caramelized, about 5-7 minutes. If using, add corn and jalapeños during the last 2 minutes of cooking. Remove from heat and set aside.
- Assemble the Quesadilla: Lay a tortilla flat and sprinkle half of it with a layer of shredded cheese. Add a generous scoop of the BBQ chicken mixture on top of the cheese, then spoon on the sautéed vegetables. Top with more cheese before folding the tortilla over to form a half-moon shape.
- Cook the Quesadilla: In the same skillet, add a little more olive oil or butter and heat over medium heat. Place the folded quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip and cook the other side for another 3-4 minutes. Press down gently with a spatula for even browning and melting.
- Repeat and Finish: Continue assembling and cooking the remaining quesadillas, adding more oil as needed to prevent sticking. Once cooked, transfer each quesadilla to a cutting board.
- Serve: Allow the quesadillas to cool for a minute, then slice into wedges. Serve warm with extra BBQ sauce and hot honey on the side for dipping.
Notes
- You can customize the heat level by adjusting the amount of hot honey or adding more jalapeños.
- For a gluten-free meal, substitute flour tortillas with corn tortillas.
- Use shredded beef instead of chicken for a different protein option.
- To make homemade hot honey, gently warm honey and mix in your preferred hot sauce to taste.
- Monterey Jack cheese melts well, but feel free to mix cheeses for different flavors.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
