Hot Honey BBQ Chicken Quesadillas with Monterey Jack and Cheddar
By Daniel Cho
Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Level
Easy
These hot honey BBQ chicken quesadillas are what I prepare for a quick lunch or dinner when cooked chicken is in the refrigerator for my use․ Shredded chicken is generously covered in a savory sweet-hot‚ smoky sauce․ It is then carefully folded together with Monterey Jack‚ along with cheddar cheese‚ inside of a large flour tortilla that turns crisp when placed in the skillet․
The sauce combines in one medium bowl‚ and a rotisserie chicken is what I choose for a fast dinner‚ while honey works to soften the hot sauce and apple cider vinegar assists in balancing the BBQ sauce․ It has heat․ However‚ it does not overshadow the flavor of the filling․
I grate the cheese that comes from a block for this one because pre-shredded cheese contains anti-caking agents on it․ It does not melt quite as smoothly in between the chicken and the tortilla․ Keep the skillet at medium heat‚ where the tortilla browns in 3 to 4 minutes per side while the center has time to melt․
Do not pack the folded tortillas too completely filled․ The filling pushes out from under when you turn them․ Additionally‚ each one is allowed to rest for a minute after it leaves the pan and lands onto a plate before it is cut into wedges․ The cheese settles enough․ This effectively allows for the slices to remain securely together on the plate․
Why you'll love this recipe
- It creates two substantial quesadillas that are made with cooked chicken․
- These quesadillas are flavorful․ I utilize them for a quick meal‚ whether it is for lunch or dinner‚ for two individuals at home․
- The sweet-hot BBQ filling adds to plain shredded chicken a greater complexity while also eliminating the need for a long ingredient list․
- Rotisserie chicken eliminates the cooking step for when the evening is already speeding by at home․
- The cheese melts smoothly into the filling and contributes a sharper taste to the center․
- Each individual quesadilla cooks in one large skillet․ A golden tortilla can be made without the oven․ Instead‚ in order to achieve that golden color‚ cooking on the stovetop is required․
- Leftovers can be warmed back up in a dry skillet or in an air fryer‚ but they should not go in the microwave‚ as this prevents them from turning soggy․
Ingredients
- •½ cup BBQ sauce (use a smoky or sweet variety)
- •2 tbsp honey
- •1 tbsp hot sauce (such as Frank's RedHot or Cholula)
- •1 tsp apple cider vinegar
- •½ tsp smoked paprika
- •2 cups cooked chicken (shredded)
- •1 ½ cups Monterey Jack and sharp cheddar cheese blend (shredded)
- •¼ cup red onion (finely diced)
- •2 tbsp fresh cilantro (chopped)
- •2 large flour tortillas (burrito size)
- •1 tbsp butter or olive oil (for cooking)
Instructions
- 1
Whisk the BBQ sauce, honey, hot sauce, apple cider vinegar, and smoked paprika in a medium bowl until smooth.
- 2
Add the shredded chicken, 1 cup of the cheese blend, red onion, and cilantro to the sauce, then stir until the chicken is coated.
- 3
Spread half of the chicken mixture over one half of a tortilla, top with 1/4 cup of the remaining cheese, and fold the empty half over the filling.
- 4
Melt half of the butter or oil in a large skillet over medium heat, then cook the quesadilla for 3-4 minutes per side until golden brown and crisp and the cheese has melted.
- 5
Remove the quesadilla, let it rest for 1 minute, and slice it into wedges. Repeat with the second tortilla and serve immediately with sour cream or guacamole.
FAQ
Nutrition (per serving)
Calories
650
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