Save to Pinterest The first time I made these was on a Tuesday night when I needed dinner fast but still wanted something that felt special. My kitchen smelled incredible as the hot honey glaze hit the warm chicken, and I knew this was going to be a regular rotation.
My friend Sarah came over unexpectedly that evening and we ended up standing at the counter eating them straight from the cutting board. The way the crispy tortilla shatters when you bite into it still gets me every time.
Ingredients
- Shredded chicken: Rotisserie chicken works perfectly here, or use leftover cooked chicken breasts
- BBQ sauce and honey: This combo creates that restaurant style glaze that coats every piece of chicken
- Hot sauce: Adjust this to your heat preference, but dont skip it entirely
- Red onions and bell peppers: These add sweetness and crunch that balances the rich cheese
- Cheddar and mozzarella blend: The mozzarella makes it stretchy while cheddar brings the sharp flavor
- Large flour tortillas: Get the good ones, they need to be sturdy enough to hold everything
Instructions
- Mix the coating:
- Stir together your shredded chicken with BBQ sauce, honey, and hot sauce until every piece is coated in that sticky sweet glaze
- Cook the vegetables:
- Sauté your sliced onions and peppers in olive oil until theyre soft and starting to caramelize, which brings out their natural sweetness
- Build the quesadillas:
- Layer cheese on half of each tortilla, add the saucy chicken, top with veggies and fresh cilantro, then fold it over like a book
- Get that golden crunch:
- Cook each quesadilla in a hot skillet for about 3 minutes per side until the tortilla is crispy and spotted with golden brown
- Rest and slice:
- Let them cool for a couple of minutes so the cheese sets up slightly, then cut into wedges that hold together perfectly
Save to Pinterest These have become my go to when friends come over for casual dinners because everyone can customize their own. Theres something about cutting into that crispy tortilla and seeing all that melty cheese that just makes people happy.
Getting The Right Cheese Pull
The mozzarella is what gives you that dramatic cheese pull, but it needs the cheddar for flavor. Dont skip the blend, and make sure to shred it yourself from blocks for the best melt.
Balancing Sweet and Heat
Start with less hot sauce than you think you need. You can always add more, but once its mixed in, theres no going back. The sweetness from the honey should complement the heat, not compete with it.
Make Ahead Strategy
Mix the coating and shred your chicken up to two days ahead. Sauté the vegetables in advance too, then just assemble and cook when youre ready to eat. The flavors actually get better after sitting together for a while.
- Keep the uncooked quesadillas between parchment paper in the fridge
- Reheat leftovers in a dry skillet to restore the crunch
- Avoid the microwave unless you like soggy tortillas
Save to Pinterest Grab some napkins and maybe a cold drink, because these are messy in the best possible way.
Recipe FAQs
- → Can I make these quesadillas ahead of time?
Yes, you can prepare the BBQ chicken mixture and sautéed vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Assemble and cook the quesadillas just before serving for the crispiest texture.
- → What's the best way to reheat leftover quesadillas?
Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness. You can also use an oven at 350°F for about 10 minutes, or an air fryer at 375°F for 3-4 minutes. Avoid microwaving as it makes the tortilla soggy.
- → Can I use corn tortillas instead of flour?
Corn tortillas work but are smaller and more prone to cracking when folded. Use two tortillas stacked like a traditional quesadilla instead of folding one. Flour tortillas provide better flexibility and hold the filling more securely.
- → How can I make these spicier or milder?
Adjust the heat by varying the amount of hot sauce in the BBQ mixture, or choose a spicy BBQ sauce. For milder flavor, reduce hot sauce to ½ teaspoon or omit entirely. Add diced jalapeños or cayenne pepper to increase heat level.
- → Can I cook these on a grill?
Absolutely! Preheat your grill to medium heat. Oil the grates lightly and cook the quesadillas for 3-4 minutes per side. The grill adds a pleasant smoky flavor that complements the BBQ sauce beautifully.
- → What other proteins work in this filling?
Shredded pork, brisket, or rotisserie chicken all work excellently with the hot honey BBQ sauce. For a vegetarian version, use black beans, roasted sweet potatoes, or plant-based chicken alternatives.