Description
These Hot Honey BBQ Chicken Quesadillas combine tender, flavorful grilled chicken coated in a spicy-sweet hot honey BBQ sauce with melted cheese inside crispy, golden tortillas. Perfect for a quick, delicious meal that balances smoky, sweet, and spicy flavors with creamy cheese and optional tangy toppings.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons cooking oil, divided
- 450 grams boneless, skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons BBQ seasoning blend
- 3 tablespoons BBQ sauce, plus extra for drizzling
- 2 tablespoons hot honey, plus extra for drizzling
Quesadilla Assembly
- 4 large (30 cm) flour tortillas
- 340 grams shredded cheese of choice
- 15 grams fresh cilantro, chopped (optional)
To Serve (Optional)
- Sour cream
- Pickled jalapeños
Instructions
- Preheat and Cook Chicken: Preheat your griddle or flat top grill to medium heat. Add 1 tablespoon of cooking oil, then place the chicken in a single layer on the surface. Season evenly with kosher salt, black pepper, and BBQ seasoning blend. Cook for about 6 minutes, turning and stirring frequently with spatulas to ensure the chicken browns evenly on all sides.
- Finish Chicken with Sauce: Pour the BBQ sauce and hot honey over the chicken. Cook for an additional 2 minutes, stirring continuously so the chicken is thoroughly coated and glaze thickens slightly. Once done, remove the chicken from the griddle and scrape the surface clean. Lower the heat to medium-low to prepare for quesadillas.
- Assemble Quesadillas: Drizzle the remaining tablespoon of cooking oil onto the griddle. Lay the flour tortillas flat. Sprinkle half of the shredded cheese over one side of each tortilla. Evenly distribute the cooked chicken on top of the cheese, then drizzle with additional BBQ sauce and hot honey if desired. Sprinkle with chopped cilantro, then top with the remaining cheese.
- Cook Quesadillas: Fold each tortilla in half to cover the filling. Cook the quesadillas on the griddle for 1 to 2 minutes per side. Flip carefully and continue until the cheese is fully melted and the tortilla edges are golden brown and crisp.
- Serve: Remove the quesadillas from the griddle and slice into wedges. Serve immediately while hot, accompanied by optional sour cream and pickled jalapeños for added creaminess and tangy heat.
Notes
- Use boneless, skinless chicken thighs for juicier quesadillas or breasts for a leaner option.
- Adjust the amount of hot honey to control the spice and sweetness balance.
- Feel free to substitute the BBQ seasoning with your favorite spice blend for different flavor profiles.
- For a vegetarian version, substitute the chicken with sautéed mushrooms or seasoned jackfruit.
- Press the quesadillas with a spatula while cooking to ensure even crispiness and melting.
- Serve with sides like guacamole, salsa, or a fresh salad to complement the quesadillas.
