Can I make Hot Honey BBQ Chicken Quesadillas less spicy?

Absolutely. Use a mild hot sauce and start with just a small splash. You can always add more heat later—your mouth will appreciate the slow approach.

What’s the best chicken to use?

Any cooked shredded chicken works: rotisserie, leftover grilled chicken, even baked chicken breasts. This recipe is a great “use what you have” situation.

Can I prep these ahead of time?

You can mix the BBQ-honey chicken filling and sauté the veggies ahead. When you’re ready to eat, assemble and toast fresh so the tortillas stay crisp.

How do I store leftovers?

Store cooled quesadilla wedges in an airtight container in the fridge. Reheat in a skillet or air fryer to bring back the crispness (microwave works, but it’ll be softer).

Can I swap the cheese?

Yes! Cheddar and mozzarella are a perfect combo, but Monterey Jack, pepper jack, or a Mexican blend also work great—especially if you want even more melt.

Hot Honey BBQ Chicken Quesadillas: 7 Irresistible Bold Bites

Description

Hot Honey BBQ Chicken Quesadillas are crispy, cheesy, sweet-and-spicy quesadillas stuffed with saucy shredded chicken, peppers, and onions—ready fast for weeknights or game day.

Ingredients

Scale

2 cups cooked chicken, shredded
1/2 cup BBQ sauce
2 tbsp honey
1–2 tbsp hot sauce (to taste)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas (about 10-inch)
1 tbsp olive oil (plus more if needed)
1/2 small red onion, thinly sliced
1 bell pepper (any color), chopped
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Sour cream and guacamole, for serving (optional)

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Instructions

Mix the chicken: In a medium bowl, stir together shredded chicken, BBQ sauce, honey, and hot sauce until evenly coated.
Cook the veggies: Heat olive oil in a skillet over medium heat. Add red onion and bell pepper. Sauté about 5 minutes, until softened. Season with salt and pepper.
Assemble: Lay a tortilla flat. Sprinkle cheddar + mozzarella over half the tortilla. Add BBQ chicken, sautéed veggies, and a sprinkle of cilantro. Fold into a half-moon.
Toast: Heat a clean skillet or griddle over medium heat. Cook quesadilla 3 minutes per side, pressing gently, until golden and the cheese is melted.
Rest + slice: Let rest 1 minute, then slice into wedges. Repeat with remaining tortillas. Serve warm with sour cream and guacamole if you’d like.

Notes

Heat control: Start with 1 tbsp hot sauce, taste the chicken mixture, then add more if you want extra kick.

Don’t overstuff: It makes flipping harder (and nobody needs a cheese avalanche… unless you do).

Best reheat: Skillet or air fryer for crisp edges; microwave for speed (but softer).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 quesadilla
Calories: 604 kcal
Sugar: 18 g
Sodium: 1050 mg
Fat: 26 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 2 g
Protein: 43 g
Cholesterol: 83 mg