Hot Honey BBQ Chicken Quesadillas (Printable)

Crispy tortillas filled with BBQ chicken, mozzarella, cheddar, and sweet-spicy glaze.

# What You'll Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded (rotisserie or grilled)
02 - 1/2 cup BBQ sauce
03 - 2 tbsp hot honey (or regular honey + 1 tsp hot sauce)
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder

→ Quesadilla Assembly

06 - 4 large flour tortillas (10-inch)
07 - 2 cups shredded mozzarella cheese
08 - 1 cup shredded sharp cheddar cheese
09 - 1/4 cup red onion, finely diced
10 - 1/2 cup chopped fresh cilantro (optional)
11 - 2 tbsp unsalted butter, for cooking

→ Optional Serving Accompaniments

12 - Sour cream
13 - Lime wedges
14 - Hot sauce

# How-To Steps:

01 - Combine BBQ sauce, hot honey, smoked paprika, and garlic powder in a medium bowl. Add shredded chicken and toss until thoroughly coated in the sauce mixture.
02 - Arrange tortillas on a flat surface. On one half of each tortilla, layer mozzarella and cheddar cheese. Distribute BBQ chicken evenly among the tortillas, followed by diced red onion and cilantro if using. Top with remaining cheese. Fold tortillas in half to enclose filling.
03 - Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Place one quesadilla in the pan and cook for 2-3 minutes per side, pressing gently with a spatula, until tortilla is golden brown and cheese is fully melted. Repeat with remaining quesadillas, adding more butter as needed.
04 - Transfer cooked quesadillas to a cutting board and let rest for 1 minute to allow cheese to set. Slice each quesadilla into wedges.
05 - Serve warm with sour cream, fresh lime wedges, and additional hot sauce if desired.

# Expert Suggestions:

01 -
  • The sweet heat hits different when its melty and tucked inside a crispy tortilla
  • They come together in under 30 minutes but taste like you put way more thought into dinner
  • The combination of mozzarella and sharp cheddar creates this insane pull that makes every bite feel like a treat
02 -
  • Medium heat is your friend here. High heat burns the tortilla before the cheese melts, and low heat makes everything soggy.
  • Don't overstuff them or you'll have filling everywhere when you try to flip. I learned this the messy way.
  • The resting minute makes a huge difference in how neatly they slice. Hot cheese runs everywhere, slightly cooled cheese stays put.
03 -
  • Use a cast iron skillet if you have one. It creates the most gorgeous golden crust and heats more evenly than nonstick.
  • Press down gently with your spatula while cooking to ensure the tortilla makes full contact with the pan for maximum crispiness.
  • Mix a tiny splash of apple cider vinegar into the sauce if it tastes too sweet. It brightens everything up.

Go Back