It is 6pm and you are tired. Dinner needs to happen fast but you want something warm and satisfying. These hot honey BBQ chicken quesadillas are the perfect solution for your busy fall evenings.
This recipe delivers a sweet and spicy kick that the whole family will love. It is simple enough for beginners but tastes like a restaurant favorite. You can have a high-protein meal on the table in just 30 minutes.
Why This Recipe Is a Winner
These quesadillas are a total lifesaver for busy weeknight dinners. They use simple ingredients you likely already have in your pantry. The combination of spicy honey and smoky BBQ sauce is truly addictive.
You will love how versatile and filling this meal is. It is packed with protein to keep everyone full and happy. Plus, the cleanup is minimal since you only need one skillet and a bowl.
Simple Method
Making these is incredibly easy and doable for any home cook. You just toss the chicken in sauce and assemble your tortillas. Even if you are new to cooking, you can master the perfect golden crunch.
Simple Ingredients
This recipe uses mostly pantry staples and pre-cooked chicken to save you time.
- 2 cups cooked shredded chicken breast
- 1/4 cup low-sugar BBQ sauce
- 2 tablespoons organic honey
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup thinly sliced scallions
- 1 tablespoon unsalted butter
Step-by-Step Directions
- In a medium mixing bowl, combine the BBQ sauce, honey, red pepper flakes, and cayenne pepper. Stir until the honey is fully integrated into the sauce.
- Add the shredded chicken to the bowl and toss thoroughly until every strand is coated in the hot honey BBQ glaze.
- Lay a flour tortilla flat and distribute 1/4 cup of shredded Monterey Jack cheese over one half of the surface.
- Layer 1/2 cup of the glazed chicken and 1 tablespoon of scallions over the cheese layer.
- Add another 1/4 cup of cheese over the chicken to act as a binder, then fold the tortilla in half.
- Heat a heavy-bottomed skillet over medium heat and melt 1/4 of the butter.
- Place the folded quesadilla in the skillet and toast for 3 to 4 minutes per side until the exterior is golden brown and the internal cheese is fully melted.
- Remove from heat, let rest for 60 seconds to set the cheese, and slice into three wedges per tortilla.
Best Ways to Enjoy It
Serve these hot honey BBQ chicken quesadillas while the cheese is still gooey and melted. They pair beautifully with a side of cool ranch dressing or Greek yogurt. Add a simple green salad to make it a complete meal.
For a fun family dinner, put the toppings in the middle of the table. Let everyone dip their wedges into extra BBQ sauce. These also pack perfectly for lunches the next day.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for up to three days. To keep them crispy and delicious, avoid the microwave for reheating. Warm them in a dry skillet over medium heat for 2 minutes per side. This brings back that lovely golden crunch you love.
Tips for Best Results
- Use a rotisserie chicken to make this recipe even faster.
- Don’t skip the resting time so the cheese can set properly.
- Avoid overfilling the tortillas or the filling will fall out.
- Use a cast-iron skillet for the most even browning and crunch.
- Adjust the cayenne pepper if you prefer a milder heat level.
- Shred your own cheese for the best melt and texture.
Ways to Switch It Up
- Swap flour tortillas for corn tortillas for a gluten-free option.
- Add pickled jalapeños for an extra spicy kick.
- Use shredded leftover turkey instead of chicken after the holidays.
- Stir in some canned black beans for extra fiber and protein.
Quick Answers
Can I make these ahead of time?
Yes, you can prep the chicken mixture a day in advance. Just assemble and cook when you are ready to eat for the best texture.
Is this recipe too spicy for kids?
The honey balances the heat well, but you can omit the cayenne. Simply use a mild BBQ sauce to keep it very kid-friendly.
I hope these quesadillas bring a little spark to your busy weeknight routine. They are such a comforting way to end a long day. Enjoy every bite of that crispy, cheesy goodness!
— Katie Wood
Ingredients
- 2 cups cooked shredded chicken breast
- 1/4 cup low -sugar BBQ sauce
- 2 tablespoons organic honey
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup thinly sliced scallions
- 1 tablespoon unsalted butter
Instructions
- In a medium mixing bowl, combine the BBQ sauce, honey, red pepper flakes, and cayenne pepper. Stir until the honey is fully integrated into the sauce.
- Add the shredded chicken to the bowl and toss thoroughly until every strand is coated in the hot honey BBQ glaze.
- Lay a flour tortilla flat and distribute 1/4 cup of shredded Monterey Jack cheese over one half of the surface.
- Layer 1/2 cup of the glazed chicken and 1 tablespoon of scallions over the cheese layer.
- Add another 1/4 cup of cheese over the chicken to act as a binder, then fold the tortilla in half.
- Heat a heavy-bottomed skillet over medium heat and melt 1/4 of the butter.
- Place the folded quesadilla in the skillet and toast for 3 to 4 minutes per side until the exterior is golden brown and the internal cheese is fully melted.
- Remove from heat, let rest for 60 seconds to set the cheese, and slice into three wedges per tortilla.
