Save to Pinterest The first time I made hot honey BBQ anything was completely by accident. I'd run out of regular honey and grabbed what I thought was a plain bottle from the back of my cupboard. One bite into that chicken sandwich and I was practically doing a happy dance in my kitchen. Now that sweet-spicy combo lives in my fridge permanently, and these quesadillas are proof that sometimes the best discoveries happen when you're just trying to use up leftovers on a Tuesday night.
Last summer my neighbor came over while I was experimenting with this recipe and ended up staying for dinner. We stood around the stove eating quesadilla wedges straight from the pan, burning our fingers because we couldn't wait for them to cool properly. Now every time she smells honey and BBQ sauce together, she texts me asking if I'm making these for dinner.
Ingredients
- 2 cups cooked chicken shredded: Rotisserie chicken works beautifully here and saves so much time
- 1/2 cup BBQ sauce: Choose something with a nice smoky depth to balance the honey
- 2 tablespoons honey: The foundation of our sweet element
- 1 teaspoon hot sauce: Adjust this based on your spice comfort level
- Salt and pepper to taste: Don't skip this step, it pulls everything together
- 1 cup sliced red onions: They add such lovely sweetness when cooked down
- 1 cup chopped bell peppers: Any color works, I like the mix of red and yellow
- 1 tablespoon olive oil: For getting those veggies perfectly tender
- 1/4 cup chopped fresh cilantro: Brings a bright pop against all that rich cheese
- 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch
- 1 cup shredded mozzarella cheese: This is what creates those gorgeous cheese pulls
- 4 large flour tortillas: Get the good ones that don't fall apart when folded
Instructions
- Mix your sauce base:
- Combine the shredded chicken with BBQ sauce, honey, hot sauce, salt, and pepper until every piece is nicely coated. Let it hang out while you prep everything else.
- Cook the vegetables:
- Heat olive oil in a skillet over medium heat and sauté the onions and peppers for about 5 minutes. You want them soft and starting to get golden edges.
- Build your quesadillas:
- Lay a tortilla flat and sprinkle half with both cheeses, then add BBQ chicken, sautéed veggies, and fresh cilantro. Fold it over like a book.
- Get that perfect crunch:
- Cook each quesadilla in a clean skillet over medium heat for about 3 minutes per side. The tortilla should be golden and crispy with cheese oozing out the sides.
- Rest and serve:
- Let them cool for a couple of minutes before cutting into wedges. This gives the cheese a moment to set so it doesn't all slide out when you slice.
Save to Pinterest These quesadillas have become my go-to when friends come over for casual dinner parties. Everyone customizes their own toppings and there's something so satisfying about standing around the kitchen, eating with your hands, and not worrying about formal place settings. Plus, they're impossible to mess up, which I appreciate on nights when my cooking confidence is running a bit low.
Make It Your Own
Switch up the protein with shredded pork or even make these vegetarian with extra vegetables and beans. The hot honey BBQ sauce works with just about anything, and I've been known to use it on everything from burgers to roasted sweet potatoes.
Serving Suggestions
A simple green salad with lime vinaigrette cuts through the richness beautifully. Sometimes I'll make quick Mexican rice or just serve them with extra veggies on the side. The key is having something fresh and cool to balance all that warm, cheesy goodness.
Storage and Reheating
Leftovers (if you somehow have any) reheat surprisingly well in the oven, which keeps the tortilla crispy. The microwave will make them soggy, so avoid that temptation unless you're absolutely desperate.
- Store assembled but uncooked quesadillas in the fridge for up to 24 hours
- Cooked quesadillas keep for 2-3 days in an airtight container
- Reheat at 350°F for about 10 minutes to restore the crunch
Save to Pinterest There's something so comforting about a quesadilla, especially when it's loaded with this much flavor. Hope these become a weeknight staple in your kitchen too.
Recipe FAQ
- → Can I make these quesadillas spicier?
Absolutely. Increase the hot sauce in the BBQ mixture, use a spicy BBQ sauce, or add sliced jalapeños to the vegetable mix. You can also substitute pepper jack cheese for part of the cheddar to add more heat.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness. The microwave makes the tortilla soggy, while the oven at 350°F works but takes longer. Pan-frying gives the best results.
- → Can I use leftover rotisserie chicken?
Yes, rotisserie chicken works perfectly. Simply shred about 2 cups of meat and toss it with the BBQ sauce mixture. This shortcut makes the dish even faster to prepare on busy weeknights.
- → What other cheeses work well in this recipe?
Monterey Jack melts beautifully and adds mild flavor. Pepper jack brings extra heat, while queso quesadilla or Oaxacan cheese offer authentic Mexican stretch. Colby Jack is another great option for melting.
- → Can I bake these instead of pan-frying?
Bake assembled quesadillas at 400°F for 10-12 minutes, flipping halfway through. Brush the tortillas lightly with oil for better browning. The texture will be slightly less crispy than pan-frying.
- → How do I prevent the tortilla from getting soggy?
Don't overfill the quesadillas, and make sure your cooked chicken isn't too wet. Sauté vegetables until they release their moisture, and cook over medium-high heat to crisp the tortilla quickly before the filling makes it damp.