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A close-up shot of a single Hot Honey BBQ Chicken Quesadilla on a plate, with a side of sour cream and fresh cilantro for garnish.

Hot Honey BBQ Chicken Quesadillas: Easy, Cheesy & Irresistible

Discover the ultimate Hot Honey BBQ Chicken Quesadillas! This recipe blends sweet, spicy, and savory flavors with gooey cheese in a crispy tortilla for a perfect, easy weeknight dinner that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Appetizer, Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Hot Honey BBQ Chicken Filling
  • 3 cups Shredded Cooked Chicken A rotisserie chicken works perfectly.
  • 1/2 cup BBQ Sauce Use your favorite brand.
  • 3 tbsp Honey
  • 1-2 tbsp Hot Sauce Adjust to your preferred spice level.
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
For Assembling the Quesadillas
  • 4 Large Flour Tortillas 10-inch size is ideal.
  • 2 cups Shredded Cheese Blend A mix of Monterey Jack and Cheddar is great.
  • 1/4 cup Red Onion Finely diced.
  • 2 tbsp Fresh Cilantro Chopped.
  • 1 tbsp Butter or Olive Oil For cooking.

Equipment

  • 1 Large Skillet
  • 1 Mixing Bowl

Instructions
 

  1. Make the Sauce: In a medium bowl, whisk together the BBQ sauce, honey, hot sauce, apple cider vinegar, garlic powder, and smoked paprika until fully combined and smooth.
  2. Coat the Chicken: Add the shredded chicken to the sauce and stir until the chicken is evenly coated.
  3. Assemble: Lay a tortilla flat. Cover the entire surface with a layer of cheese. Spoon the chicken mixture over one half of the tortilla, then top with diced red onion and cilantro.
  4. Fold: Fold the tortilla in half over the filling to create a half-moon shape.
  5. Cook: Heat butter or oil in a large skillet over medium heat. Carefully place the quesadilla in the pan and cook for 3-4 minutes per side, until the tortilla is golden brown and the cheese is melted.
  6. Serve: Remove from the skillet, let rest for a minute, then slice into wedges and serve immediately.

Notes

Tip 1: For the best melt, shred your own cheese from a block. Pre-shredded cheese has additives that can make it melt less smoothly.
Tip 2: Don't overcrowd the pan. Cook one quesadilla at a time to ensure it gets perfectly crispy.
Tip 3: Serve with sour cream, guacamole, or ranch for dipping.
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