Description

Hot Honey BBQ Chicken Quesadillas are a mouthwatering blend of sweet, spicy, and smoky flavors packed inside crispy tortillas. Featuring tender shredded rotisserie chicken tossed in a zesty combination of hot honey and BBQ sauce, these quesadillas are filled with melted Monterey Jack cheese and sautéed bell peppers and onions. Perfect for quick weeknight dinners or game day snacks, they deliver a satisfying crunch and a flavorful kick in every bite.

Ingredients

Scale

Chicken Mixture

2 cups shredded rotisserie chicken (or grilled/baked chicken breasts or shredded beef)
3 tablespoons hot honey (store-bought or homemade with honey and hot sauce)
1/4 cup BBQ sauce (preferably smoky)

Vegetables

1 medium bell pepper, sliced
1 small onion, sliced
1/2 cup corn kernels (optional)
1-2 jalapeños, thinly sliced (optional, adjust to taste)

Other Ingredients

2 cups Monterey Jack cheese, shredded (or cheddar or pepper jack for extra kick)
4 large flour tortillas (or corn tortillas for gluten-free)
2 tablespoons olive oil (or butter for grilling)

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Instructions

Mix Chicken with Hot Honey and BBQ Sauce: 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 depending on your preferred spice level.
Sauté Vegetables: Heat a splash of olive oil in a skillet over medium heat. Add the sliced bell peppers and onions, and sauté until tender and slightly caramelized, about 5-7 minutes. Optionally, add corn and jalapeños for added texture and heat. Remove from heat and set aside.
Assemble Quesadillas: Lay a tortilla flat and sprinkle half with a generous layer of shredded cheese. Spoon a hearty amount of the BBQ chicken mixture on top, followed by the sautéed vegetables. Sprinkle more cheese over the fillings and carefully fold the tortilla over to create a half-moon shape.
Cook Quesadillas: Wipe the skillet if needed; add a little more olive oil or butter and heat over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes per side until golden brown and the cheese has melted. Press gently with a spatula to ensure even cooking and crispiness.
Repeat Cooking: Continue assembling and cooking the remaining quesadillas, adding oil or butter to the skillet as necessary.
Serve and Enjoy: Once cooked, transfer quesadillas to a plate and allow them to cool for a minute before slicing into wedges. Serve with extra BBQ sauce and hot honey on the side for dipping.

Notes

You can substitute rotisserie chicken with any cooked shredded chicken or shredded beef.
Adjust the amount of hot honey according to your preferred spice tolerance.
For a gluten-free option, use corn tortillas instead of flour tortillas.
Adding jalapeños and corn is optional but adds great flavor and texture.
Use butter instead of olive oil for a richer, slightly more indulgent flavor while grilling the quesadillas.
Serve with sour cream or guacamole to complement the spicy and smoky flavors.