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hot honey BBQ chicken quesadilla recipe featured
Avatar photoJohnson Maya

Hot Honey BBQ Chicken Quesadilla Recipe

A mouthwatering fusion of smoky BBQ chicken, gooey cheese, and spicy-sweet hot honey, all packed into a golden, crispy quesadilla. This easy-to-make, crowd-pleasing dish delivers sweet heat in every bite and comes together in under 30 minutes—perfect for weeknights or weekend cravings.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 2 cups (300g) cooked, shredded chicken (breast or thigh)
  • 1/2 cup (120ml) smoky BBQ sauce
  • 1/4 cup (60ml) hot honey, divided
  • 2 tablespoons pickled jalapeños, finely chopped (plus 1 tsp brine)
  • 1/2 tsp garlic powder
  • FOR ASSEMBLY:
  • 1 1/2 cups (150g) shredded cheese blend (Monterey Jack and sharp cheddar)
  • 4 large flour tortillas (8–10 inch)
  • 2 tbsp unsalted butter or avocado oil

Equipment

  • Skillet or griddle
  • Spatula
  • Mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. hot honey BBQ chicken quesadilla recipe recipeCard1
  2. In a skillet over medium heat, combine shredded chicken, BBQ sauce, chopped jalapeños with brine, garlic powder, and 2 tablespoons of hot honey. Stir and simmer for 4–5 minutes until the mixture is well-coated, heated through, and slightly caramelized. Remove from heat and set aside.
  3. Heat a clean skillet or griddle over medium-low heat. Lightly butter one side of each tortilla. Place one tortilla, buttered-side down, on the skillet. Sprinkle a layer of cheese evenly over the tortilla, add half of the BBQ chicken mixture, then top with a little more cheese to help bind the filling.
  4. Place a second tortilla, buttered-side up, on top. Press gently with a spatula. Cook for 3–4 minutes until the bottom is golden and crisp. Carefully flip using a wide spatula and cook for another 3–4 minutes on the second side.
  5. Transfer the cooked quesadilla to a cutting board. Let rest 1–2 minutes, then slice into wedges using a sharp knife.
  6. Drizzle the remaining hot honey over the top just before serving to preserve its viscosity and flavor.
  7. Serve immediately with sour cream, guacamole, or pico de gallo on the side for dipping.

Nutrition

Calories: 485 | Carbohydrates: 36 | Protein: 34 | Fat: 24 | Fiber: 1 | Sugar: 14

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness.
MAKE AHEAD: Prepare the chicken filling up to 3 days in advance and refrigerate. Assemble quesadillas fresh before cooking.
SUBSTITUTIONS: Use whole wheat or low-carb tortillas for a healthier option. Swap cheddar for pepper Jack to increase heat, or use part-skim cheese to reduce fat.
PRO TIPS: Warm tortillas slightly before assembling to prevent cracking. Let quesadilla rest 1–2 minutes before slicing for cleaner cuts and better cheese cohesion.
SERVING SUGGESTIONS: Pair with grilled corn, watermelon feta salad, or a crisp green salad. Add a dollop of sour cream or avocado crema for extra richness.
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