Hot Honey BBQ Chicken Quesadillas

The first time I made these quesadillas, it was supposed to be a quick Tuesday night dinner using leftover rotisserie chicken. My husband walked in from work and caught me hovering over the stove, watching the tortilla turn golden through the pan glass. He asked what smelled so incredible, and I realized the hot honey BBQ sauce was caramelizing in a way that filled the entire kitchen. Now it is the recipe he requests most, even over weekend takeout.

Last summer my sister came to visit, and I made a batch for our backyard movie night. She sat on the porch steps eating them straight from the cutting board, cheese stretching between wedges, and declared them better than any version she had ever ordered out. We ended up making two more batches just to keep up with everyone.

Ingredients

• 2 cups cooked chicken, shredded: Rotisserie chicken works beautifully here, or use leftover grilled chicken for a smokier depth
• 1/2 cup BBQ sauce: Choose a sauce you really love because it drives the flavor
• 2 tablespoons honey: The honey balances the tangy BBQ sauce and helps create those gorgeous caramelized spots
• 1 teaspoon hot sauce: Adjust this based on your heat preference, but do not skip it entirely
• Salt and pepper, to taste: The BBQ sauce provides most of the seasoning, so taste first
• 1 cup sliced red onions: Red onions add a beautiful color and sweetness that complements the spice
• 1 cup chopped bell peppers: Any color works, but I love the mix of red and yellow for visual appeal
• 1 tablespoon olive oil: This helps the vegetables soften without burning
• 1/4 cup chopped fresh cilantro: The fresh herb brightens everything and cuts through the rich cheese
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 1 cup shredded mozzarella cheese: Mozzarella provides that incredible melt factor
• 4 large flour tortillas: Burrito-size tortillas fold easier and hold more filling

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Mix the sauce base:

In a medium bowl, combine the shredded chicken, BBQ sauce, honey, hot sauce, salt, and pepper until every strand is coated. Let it sit while you prep the vegetables so the flavors can mingle.

Sauté the vegetables:

Heat olive oil in a skillet over medium heat, then add the sliced onions and bell peppers. Cook them for about 5 minutes until they soften and develop light brown edges. Remove from heat.

Assemble the quesadillas:

Lay a tortilla flat and sprinkle half of one side with both cheeses. Pile on the BBQ chicken, then the sautéed vegetables, and finish with fresh cilantro on top.

Fold and cook:

Fold the tortilla over to create a half-moon shape. Cook in a clean skillet over medium heat for about 3 minutes per side until golden and crispy with the cheese completely melted.

Rest and serve:

Let the quesadilla rest for a couple of minutes before cutting into wedges. This prevents the cheese from spilling out everywhere.

Pin this

These quesadillas have become my go-to for unexpected guests because I can prep everything ahead and cook them to order. Last month my neighbor texted that her family was in town, and I threw together a double batch in no time.

Make It Your Own

I have found that swapping in pepper jack instead of mozzarella kicks up the heat beautifully. Sometimes I add corn kernels or black beans when I want to stretch the filling further.

Perfect Pairings

A crisp coleslaw on the side cuts through the richness perfectly, and I love serving these with an ice-cold beer or sparkling limeade. The contrast of hot quesadilla and cool, crunchy slaw is absolute perfection.

Leftover Magic

Any leftover filling makes incredible tacos the next day, or I have rolled it up in burrito form for an easy lunch. The flavors actually get better after resting overnight in the refrigerator.

• Reheat quesadillas in a dry skillet, not the microwave, to keep them crispy
• Store leftover filling separately from tortillas to prevent sogginess
• The filling freezes beautifully for up to three months

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin this

I hope these become a regular in your dinner rotation like they have in mine. There is something so satisfying about biting into that crispy, cheesy, sweet and spicy combination.

Frequently Asked Recipe Questions

→ What makes the hot honey BBQ sauce special?

The hot honey BBQ sauce combines traditional BBQ sauce with honey for sweetness and hot sauce for a spicy kick. This creates a sticky, sweet and spicy glaze that perfectly coats the shredded chicken, adding layers of flavor that elevate the classic BBQ chicken profile.

→ Can I make these quesadillas ahead of time?

While best served fresh, you can prepare the filling components ahead of time. Store the BBQ chicken mixture and sautéed vegetables separately in the refrigerator for up to 2 days. Assemble and cook when ready to serve for the crispiest results.

→ What type of cheese works best for these quesadillas?

The cheddar and mozzarella blend provides excellent flavor and melt. Cheddar adds sharpness while mozzarella creates that signature cheese pull. You can substitute with Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend for different flavor profiles.

→ How can I adjust the spice level?

Control the heat by adjusting the amount of hot sauce in the BBQ mixture. Start with less and add more to taste. You can also use a spicy BBQ sauce or add sliced jalapeños to the filling for extra kick. For milder versions, reduce or omit the hot sauce entirely.

→ Can I use leftover chicken for this recipe?

Leftover cooked chicken works perfectly. Shred rotisserie chicken, grilled chicken breasts, or poached chicken and mix with the BBQ sauce. This makes an excellent way to repurpose leftovers into a completely new meal. You'll need about 2 cups of shredded chicken.

→ What's the best way to get crispy quesadillas?

Use a hot skillet or griddle over medium heat and don't overcrowd the pan. Cook each side for about 3 minutes until golden brown and the cheese is fully melted. Avoid pressing too hard on the tortilla while cooking to prevent the filling from squeezing out.