Hot Honey BBQ Chicken Quesadillas
Ignite your taste buds with these sensational Hot Honey BBQ Chicken Quesadillas, a perfect blend of sweet, smoky, and spicy flavors encased in a crispy, cheesy tortilla. This dish transforms leftover chicken into an extraordinary meal that's both quick to prepare and incredibly satisfying, ideal for a lively weeknight dinner or a fun gathering. Each bite delivers a delightful crunch followed by a molten core of tangy BBQ chicken, gooey melted cheeses, and tender sautéed vegetables.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
4 servings (2 quesadillas per serving)
Keywords
Why This Recipe Delivers
- A perfect balance of sweet, smoky, and spicy flavors that truly satisfies.
- Quick and easy to make, leveraging cooked chicken for a fast weeknight dinner.
- Incredibly customizable; adjust the heat level or add your favorite vegetables.
- Delivers a delightful contrast of crispy tortilla with a gooey, flavorful filling.
- Fantastic for using up leftover chicken, transforming it into a craveable meal.
Ingredients
- 400g (14 oz) cooked chicken breast, shredded (about 2 cups)
- 240ml (1 cup) quality BBQ sauce (e.g., a smoky or sweet variety)
- 30ml (2 tablespoons) liquid honey, or more to taste for extra sweetness
- 5ml (1 teaspoon) your favorite hot sauce (e.g., Tabasco, Frank's RedHot), or to taste for desired heat level
- 115g (1 cup) shredded sharp cheddar cheese
- 115g (1 cup) shredded low-moisture mozzarella cheese
- 4 large (25-30 cm / 10-12 inch) flour tortillas
- 15ml (1 tablespoon) extra virgin olive oil
- 80g (1/2 cup) thinly sliced red onions
- 75g (1/2 cup) chopped bell peppers (red, yellow, or orange for color and sweetness)
- 10g (1/4 cup) freshly chopped cilantro, plus extra for garnish
- Fine sea salt and freshly ground black pepper, to taste
- Sour cream and fresh guacamole, for serving (optional)
Instructions
- In a medium mixing bowl, combine the shredded cooked chicken with the BBQ sauce, liquid honey, and hot sauce. Stir thoroughly until all the chicken pieces are evenly coated. Allow this mixture to rest briefly while you prepare the vegetables, allowing the flavors to meld.
- Heat the olive oil in a large skillet or frying pan over medium heat. Ensure the oil is shimmering before adding vegetables to prevent sticking and promote even cooking.
- Add the thinly sliced red onions and chopped bell peppers to the hot oil. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are softened and begin to caramelize slightly around the edges. Season with a pinch of fine sea salt and freshly ground black pepper to taste. Remove the sautéed vegetables from the heat and set them aside.
- Lay one large flour tortilla flat on a clean work surface. Generously sprinkle half of the tortilla with a layer of shredded cheddar and mozzarella cheeses, leaving a small border around the edge.
- Spoon a portion of the hot honey BBQ chicken mixture evenly over the cheese-covered half of the tortilla. Distribute some of the sautéed onions and bell peppers over the chicken, then sprinkle with a little freshly chopped cilantro.
- Carefully fold the empty half of the tortilla over the filled half, creating a crescent shape. Gently press down to seal the edges, ensuring the filling is contained.
- Heat a clean, non-stick skillet or a griddle over medium heat. Do not add additional oil at this stage unless the pan requires it to prevent sticking. A dry pan will help the tortilla crisp up nicely.
- Carefully place a folded quesadilla into the heated skillet. Cook for about 3-4 minutes per side, or until the tortilla is beautifully golden brown and crispy, and the cheeses inside are completely melted and gooey. The exact cooking time may vary based on your stove and pan.
- Transfer the cooked quesadilla from the skillet to a cutting board. Allow it to rest for 1-2 minutes; this brief cooling period helps the cheese set slightly, preventing it from oozing out excessively when cut.
- Using a sharp knife or pizza cutter, slice the quesadilla into 2 or 3 wedges for easier serving.
- Repeat the filling, folding, and cooking process with the remaining flour tortillas and ingredients until all the quesadillas are prepared. You may need to wipe out the skillet between batches if any cheese or filling escapes.
- Serve the hot honey BBQ chicken quesadillas immediately, garnished with extra fresh cilantro, and accompanied by creamy sour cream and fresh guacamole on the side, if desired, for an extra layer of flavor and coolness.
Tools You’ll Need
- Medium mixing bowl
- Large skillet or frying pan
- Spatula or tongs
- Cutting board
- Sharp knife or pizza cutter
- Measuring cups and spoons
Essential Success Tips
- Do not overfill the tortillas; a moderate amount of filling ensures even cooking and easier folding.
- Cook quesadillas over medium heat. Too high, and the tortilla will burn before the cheese melts; too low, and it won't crisp up.
- Press the quesadilla gently with a spatula while cooking to ensure good contact with the pan and even browning.
- For extra crispiness, lightly brush the outside of the tortilla with a small amount of oil or butter before placing it in the pan.
- Allow the quesadillas to rest for a minute or two after cooking. This helps the cheese set, preventing a messy spill when slicing.
Professional Cooking Secrets
- Elevate your filling by marinating the shredded cooked chicken in the hot honey BBQ sauce for at least 30 minutes, or even overnight, to deepen the flavor absorption. This extra step makes a noticeable difference.
- Consider adding a thin layer of cream cheese to the tortilla before the cheddar and mozzarella. It adds an extra creamy dimension and helps bind the filling together beautifully.
- For a truly next-level experience, finish the quesadillas with a quick drizzle of extra hot honey (honey mixed with a touch of hot sauce) right before serving, enhancing both the sweetness and the heat.
Notes
- Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or a toaster oven for best results to maintain crispiness.
- Vegetarian Variation: Omit the chicken and double the amount of sautéed vegetables, or add black beans and corn for a hearty vegetarian option.
- Spice Level: Feel free to increase or decrease the hot sauce based on your personal preference. A pinch of cayenne pepper can also be added for an extra kick.
Frequently Asked Questions
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Store-bought rotisserie chicken is perfect for this recipe as it's already cooked and seasoned, saving you significant preparation time. Simply shred the meat and proceed with the instructions.
What if my quesadillas aren't getting crispy?
Ensure your skillet is properly heated to medium heat. If it's too cool, the tortilla will steam rather than crisp. Also, avoid overcrowding the pan; cook one quesadilla at a time to maintain consistent heat and allow moisture to evaporate.
Can I make these ahead of time?
You can prepare the hot honey BBQ chicken mixture and sauté the vegetables a day in advance and store them separately in the refrigerator. Assemble and cook the quesadillas fresh just before serving for the best texture and flavor.
Nutrition Facts (Per Serving)
Calories: Approximately 580-620 per serving (2 quesadillas), Protein: 38-42g, Fat: 28-32g, Carbs: 45-50g. (Estimates can vary based on specific brands and quantities of ingredients.)
Allergy Information
Contains dairy (cheese), gluten (flour tortillas), and potentially soy (in some BBQ sauces). For a gluten-free version, use gluten-free tortillas. For a dairy-free option, use plant-based cheeses and sour cream alternatives.
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