Why You’ll Love This Recipe
Hot Honey BBQ Chicken Quesadillas strike the perfect balance between smoky, sweet, spicy, and melty. Tender chicken is coated in tangy barbecue sauce and a drizzle of hot honey, then layered with gooey cheese inside crisp, toasted tortillas. The flavor combination is bold but accessible—ideal for quick weeknight dinners, game-day snacks, or a satisfying lunch. What I love most is how customizable the heat level is; I once made this recipe using a homemade mild BBQ sauce with extra hot honey, and it worked great, giving just the right sweet-spicy kick. The quesadillas come together in minutes and deliver crowd-pleasing comfort with every bite. Whether you enjoy them dipped in ranch, served with salsa, or eaten straight off the pan, these quesadillas are guaranteed to become a go-to favorite.
Hot Honey BBQ Chicken Quesadillas: A Sweet, Spicy, Cheesy Weeknight Favorite
- Total Time: 25 mins
- Yield: 4 quesadillas
- Diet: Halal
Description
Crispy, gooey quesadillas filled with shredded chicken tossed in hot honey BBQ sauce, melty cheese, and sautéed onions for a sweet-spicy crowd-pleasing meal.
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup BBQ sauce
- 2–3 tbsp hot honey
- 1 tbsp olive oil
- 1/2 small onion, thinly sliced
- 1 clove garlic, minced
- 4 large flour tortillas
- 2 cups shredded Mexican blend or cheddar cheese
- 2 tbsp butter (for cooking)
- Optional: sliced jalapeños, chopped cilantro, extra hot honey for drizzling
Instructions
- In a skillet, heat olive oil over medium heat. Add sliced onions and cook until softened, about 3–4 minutes.
- Add garlic and cook 30 seconds more.
- Stir in shredded chicken, BBQ sauce, and hot honey. Simmer 2–3 minutes until warmed and well coated.
- Heat a clean skillet over medium and melt a bit of butter.
- Place one tortilla in the pan and sprinkle with 1/2 cup cheese.
- Spoon a generous portion of the chicken mixture over half the tortilla. Add jalapeños or cilantro if using.
- Fold the tortilla over and cook 2–3 minutes per side until golden and crispy.
- Repeat with remaining tortillas.
- Slice and drizzle with additional hot honey if desired. Serve warm.
Notes
- Use rotisserie chicken for a super quick version.
- Swap hot honey for regular honey plus red pepper flakes.
- For extra smoky depth, add a dash of chipotle powder.
- Great served with ranch or creamy slaw.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked Chicken
Shredded or chopped chicken works perfectly here. Rotisserie chicken is especially convenient and absorbs the sauce beautifully.
BBQ Sauce
Choose your preferred sauce—smoky, sweet, mild, or spicy. It coats the chicken and creates the signature barbecue flavor.
Hot Honey
Hot honey adds a sweet heat that pairs incredibly well with BBQ flavors. Adjust the amount to achieve your desired spice level.
Flour Tortillas
Soft flour tortillas toast beautifully and hold the cheesy filling without cracking. Use large tortillas for full quesadillas or smaller ones for snacks.
Cheddar or Monterey Jack Cheese
These cheeses melt smoothly and balance the smoky-sweet chicken. A blend of both works wonderfully for extra richness.
Red Onion
Thinly sliced red onion adds sharpness and crunch that brightens the cheesy filling.
Jalapeño (Optional)
Fresh or pickled jalapeños add extra heat and tang.
Butter or Oil
Used to toast the tortillas, giving them a crisp golden exterior.
Salt and Black Pepper
Used sparingly to balance sweetness and bring out the savory notes.
Directions
Begin by combining the cooked chicken, BBQ sauce, and hot honey in a bowl. Taste and adjust the seasoning—add more sauce for sweetness or more hot honey for spice.
Heat a skillet over medium heat and lightly coat it with butter or oil. Place one tortilla in the skillet. Sprinkle a generous handful of cheese on one half, then add a layer of BBQ chicken. Top with red onion and optional jalapeños. Add another small handful of cheese on top to help seal the quesadilla when folded.
Fold the tortilla in half and cook until the bottom is golden brown and crisp. Flip carefully and toast the other side until the cheese is fully melted and the tortilla is evenly browned.
Repeat with remaining tortillas and filling. Allow quesadillas to cool slightly before slicing. Serve warm with ranch, sour cream, or extra hot honey for dipping.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftover quesadillas in an airtight container for up to 2 days. Reheat them in a skillet or air fryer to restore crispness—avoid microwaving, as it softens the tortillas. Fully assembled quesadillas can be frozen individually; reheat from frozen in the oven or air fryer for best results.
Variations and Customizations
Buffalo Hot Honey Quesadillas
Add a splash of buffalo sauce for tangy heat.
Loaded Veg Quesadillas
Mix in bell peppers, corn, or spinach for extra color and texture.
Pepper Jack Twist
Use pepper jack cheese for added spice and creaminess.
Bacon and Chicken Combo
Add crumbled bacon for smoky crunch.
BBQ Ranch Version
Drizzle ranch dressing inside the quesadilla before folding for extra richness.
Pulled Pork Swap
Use leftover pulled pork in place of chicken for a deeper BBQ flavor.
Sweet Pineapple Kick
Add finely diced pineapple for a tropical sweet contrast.
Gluten-Free Option
Use gluten-free tortillas and make sure your BBQ sauce is gluten-free.
Caramelized Onion Upgrade
Replace raw onion with caramelized onions for a sweeter, richer taste.
Extra Spicy Version
Add crushed red pepper flakes or sliced serranos for more heat.
FAQs
Can I use homemade hot honey?
Yes, homemade hot honey works beautifully and can be tailored to your spice level.
What cheese melts best?
Cheddar, Monterey Jack, mozzarella, or a blend all melt well.
Can I make these quesadillas ahead of time?
They’re best fresh, but you can assemble and refrigerate them before toasting.
How do I prevent soggy quesadillas?
Use moderate sauce, preheat the skillet well, and cook over medium heat.
Can I use corn tortillas?
Yes, but they may be more delicate. Warm them before filling.
Are these very spicy?
The spice level depends on how much hot honey or jalapeño you add.
What sides pair well with this recipe?
Mexican rice, black beans, coleslaw, or a fresh salad all work well.
Can I grill these instead of pan-frying?
Absolutely—grilling adds smoky char.
How thin should the filling be?
Avoid overloading; a moderate layer ensures even melting and easy flipping.
Can I freeze them?
Yes, freeze assembled quesadillas before cooking or freeze leftovers after cooking.
Conclusion
Hot Honey BBQ Chicken Quesadillas take simple ingredients and transform them into a bold, sweet-spicy, cheesy meal that hits all the right comfort notes. The crispy tortilla, melted cheese, and saucy chicken create an irresistibly satisfying dish perfect for busy nights or casual gatherings. With plenty of variations and minimal prep, this recipe is as flexible as it is flavorful. Enjoy every warm, melty bite.
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