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Hot Honey Bbq Chicken Quesadillas Recipe

Hot Honey BBQ Chicken Quesadillas

The Hot Honey BBQ Chicken Quesadillas Recipe offers a delightful fusion of smoky barbecue chicken, a kiss of sweet heat from hot honey, all tucked into a crispy, cheesy tortilla. This recipe is your new go-to for a quick, flavorful meal that’s surprisingly easy to whip up on any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Simmer Time 5 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup your favorite barbecue sauce
  • 2 tablespoons hot honey adjust to your spice preference
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste
  • 8 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese or a blend
  • 1/2 cup finely chopped red onion optional
  • 1/2 cup chopped fresh cilantro for garnish
Optional toppings
  • sour cream
  • avocado slices
  • extra hot honey drizzle
  • pickled jalapeños

Equipment

  • Medium saucepan
  • Cutting board
  • Large skillet or griddle
  • Pizza Cutter

Method
 

  1. In a medium saucepan, combine the chicken breasts or thighs, barbecue sauce, hot honey, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
    1 pound boneless, skinless chicken breasts or thighs, 1 cup your favorite barbecue sauce, 2 tablespoons hot honey, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
  2. Once cooked, remove the chicken from the sauce and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the saucepan with the remaining sauce and stir to coat evenly. Let it simmer gently for another 5 minutes, allowing the flavors to meld.
  3. Lay out four of the flour tortillas on a clean surface. Sprinkle about 1/4 cup of cheese evenly over one half of each tortilla. Top the cheese with a generous portion of the hot honey BBQ chicken mixture. If using, sprinkle some chopped red onion over the chicken.
    8 large (10-inch) flour tortillas, 2 cups shredded Monterey Jack or cheddar cheese, 1/2 cup finely chopped red onion
  4. Fold the other half of each tortilla over the filling to create a half-moon shape.
  5. Heat a large skillet or griddle over medium heat. Lightly grease the skillet with a little oil or butter if needed. Carefully place 2 quesadillas onto the hot skillet. Cook for 3-5 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Repeat with the remaining quesadillas.
  6. Once cooked, remove the quesadillas from the skillet and let them rest for a minute before slicing them into wedges using a sharp knife or pizza cutter. Garnish generously with fresh cilantro. Serve immediately with your favorite optional toppings.
    1/2 cup chopped fresh cilantro, sour cream, avocado slices, extra hot honey drizzle, pickled jalapeños

Notes

To store leftovers, wrap tightly and refrigerate for up to 3 days. Reheat in a dry skillet for best crispiness.
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