Hot Honey BBQ Chicken Quesadillas (Printer-Friendly)

Grilled chicken with smoky BBQ, hot honey, melted cheese, and cilantro inside crisp flour tortillas.

# What You’ll Need:

→ Proteins

01 - 1 lb boneless skinless chicken thighs or breasts

→ Seasonings and Sauces

02 - 1 tablespoon canola oil or avocado oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 tablespoon BBQ seasoning blend
06 - 1/3 cup smoky BBQ sauce
07 - 2 tablespoons hot honey

→ Dairy and Cheese

08 - 2 cups shredded cheese (Monterey Jack, cheddar, mozzarella, or blend)

→ Breads and Tortillas

09 - 4 large burrito-size flour tortillas

→ Fresh Herbs and Toppings

10 - 1/4 cup chopped fresh cilantro (optional)
11 - Sour cream (optional, for serving)
12 - Sliced jalapeños (optional, for serving)

# Steps to Follow:

01 - Set the griddle to medium heat until it is fully heated to ensure even cooking and perfect tortilla crisping.
02 - Lightly oil the griddle, add chicken pieces, then season with kosher salt, black pepper, and BBQ seasoning blend. Cook for 6 minutes, turning occasionally until golden and cooked through.
03 - Pour BBQ sauce and hot honey over the cooked chicken, mix thoroughly, and cook for 2 additional minutes to thicken and coat the chicken evenly. Remove chicken and clean griddle surface.
04 - Lightly oil the griddle. Place flour tortillas on the griddle and sprinkle half of the shredded cheese on one half of each. Layer with the sauced chicken, drizzle extra BBQ sauce and hot honey, add cilantro if desired, then top with remaining cheese.
05 - Fold the tortillas in half to create a half-moon shape. Grill each side for 1 to 2 minutes over medium-low heat until golden brown and cheese is melted.
06 - Remove quesadillas from the griddle, slice into wedges, and serve immediately with optional sour cream and jalapeño slices.

# Helpful Hints:

01 - Use freshly shredded cheese for superior melt and texture.
02 - Allow quesadillas to rest one minute before slicing to prevent filling from spilling out.
03 - Cook over moderate heat to avoid burning tortillas before cheese melts.
04 - Store leftovers in an airtight container refrigerated up to 2 days; reheat on griddle or skillet for best texture.

Go Back