Save My roommate stumbled into the kitchen at midnight, raiding the fridge for leftovers, and emerged with a half-empty BBQ sauce bottle and a look of determination. That random craving birthed these quesadillas, and now they're the most requested thing at every house gathering. The way the hot honey clings to the melted cheese creates this sweet-spicy moment that makes everyone go quiet after the first bite.
Last summer, my cousin was recovering from jaw surgery and couldn't handle crunchy foods, but these quesadillas were soft enough while still feeling like a real meal. She texted me three days later asking if I could teach her husband to make them, and now they're a weekly staple in their house. Something about that combination of flavors just works.
Ingredients
- 2 cups cooked chicken, shredded: Rotisserie chicken works perfectly here, or use leftover grilled chicken thighs for more flavor
- 1/2 cup BBQ sauce: Choose a smoky variety to complement the honey sweetness
- 2 tablespoons honey: Local honey adds depth, but any honey will create that signature sticky glaze
- 1 teaspoon hot sauce: Adjust based on your heat tolerance, remembering that the honey tempers the spice
- Salt and pepper, to taste: The BBQ sauce already contains salt, so taste before adding more
- 1 cup sliced red onions: Red onions become sweet when sautéed, balancing the spice beautifully
- 1 cup chopped bell peppers: Mix colors for visual appeal and slightly different flavor notes
- 1 tablespoon olive oil: Helps the vegetables caramelize without burning
- 1/4 cup chopped fresh cilantro: Adds brightness and cuts through the rich cheese
- 1 cup shredded cheddar cheese: Provides sharp flavor and excellent melt properties
- 1 cup shredded mozzarella cheese: Creates those satisfying cheese pulls when you take a bite
- 4 large flour tortillas: Burrito-size tortillas work best for folding without tearing
- Sour cream, guacamole, and lime wedges: These cooling elements are non-negotiable for balancing the heat
Instructions
- Prepare the BBQ chicken mixture:
- Toss the shredded chicken with BBQ sauce, honey, hot sauce, salt, and pepper until every piece is evenly coated and glossy
- Sauté the vegetables:
- Heat olive oil in a skillet over medium heat and cook the onions and peppers for about 5 minutes until they're softened and have developed some golden brown edges
- Assemble the quesadillas:
- Layer cheese, BBQ chicken, sautéed vegetables, and fresh cilantro on one half of each tortilla, keeping the filling slightly away from the edge for easier folding
- Cook to golden perfection:
- Fold each tortilla in half and cook in a clean skillet over medium heat for about 3 minutes per side until the tortilla is crispy with golden brown spots and the cheese has completely melted
- Rest and serve:
- Let the quesadillas rest for a minute or two before cutting into wedges, which prevents the filling from oozing out and gives the cheese time to set slightly
Save My friend Sarah hosted a taco night and accidentally bought way too much chicken, so we improvised these quesadillas as a backup plan. Her husband still talks about that night as the moment he realized quesadillas could be something special. Sometimes the best recipes come from solving a problem.
Making Them Ahead
You can prepare the BBQ chicken mixture and sautéed vegetables up to two days in advance, storing them separately in airtight containers in the refrigerator. When ready to serve, simply bring everything to room temperature for about 20 minutes before assembling and cooking the quesadillas.
Cheese Selection Tips
While cheddar and mozzarella create the classic flavor profile, pepper jack adds an extra kick that works beautifully with the hot honey theme. Just remember that softer cheeses melt faster, so adjust your heat accordingly to prevent burning the tortilla before the cheese is fully melted.
Serving Suggestions
These quesadillas shine brightest when served with a variety of toppings that let everyone customize their experience.
- Set up a toppings bar with jalapeños, pickled red onions, and extra hot sauce for heat seekers
- Offer a simple green salad dressed with lime vinaigrette to balance the richness
- Cold beer or limeade creates the perfect temperature contrast against the warm, spicy filling
Save These quesadillas have saved me on countless weeknights when motivation was low but hunger was high. Hope they become your go-to comfort food too.
Recipe FAQ
- → What makes these quesadillas special?
The hot honey BBQ sauce creates a unique sweet and spicy glaze that coats the shredded chicken, caramelizing beautifully against the smoky BBQ base while the melty cheddar and mozzarella blend binds everything together inside crispy golden tortillas.
- → Can I make these ahead of time?
Prepare the BBQ chicken mixture and sautéed vegetables up to 24 hours in advance, storing them separately in the refrigerator. Assemble and cook the quesadillas just before serving for the crispiest texture.
- → What's the best way to reheat leftovers?
Reheat quesadillas in a skillet over medium-low heat for 2-3 minutes per side until warmed through and crispy, or place in a 350°F oven for 8-10 minutes. Avoid microwaving to maintain the crispy tortilla texture.
- → Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat, discarding skin and bones, then toss with the BBQ sauce mixture as directed.
- → How do I make these vegetarian?
Replace the shredded chicken with black beans, corn, or crumbled tofu. Adjust cooking time slightly since vegetables and beans require less time to heat through than cooked chicken.
- → What other cheeses work well?
Monterey Jack melts beautifully and adds mild flavor, while pepper jack brings extra heat. For a gourmet twist, try adding crumbled cotija or queso fresco as a topping after cooking.