Save The first time I made these quesadillas was on a Tuesday night when I needed something faster than takeout but more exciting than leftovers. I happened to have some shredded chicken from a rotisserie bird, and a random bottle of hot honey that had been sitting in my pantry for months. The combination of sweet heat against melted cheese was such a happy accident that my husband actually asked if I'd ordered from a restaurant.
Last summer I made a huge batch of these for my sister's birthday, and we ended up sitting around the kitchen island eating them straight off the cutting board instead of the actual dinner I had planned. There's something about the way the tortilla gets crispy and golden while the cheese oozes out the sides that turns a regular Tuesday into something worth celebrating.
Ingredients
- 2 cups cooked chicken, shredded: Rotisserie chicken works perfectly here, or use leftover cooked chicken breasts
- 1/2 cup BBQ sauce: Choose a sauce you really like since it's a major flavor player
- 2 tablespoons honey: This balances the tangy BBQ sauce with natural sweetness
- 1 teaspoon hot sauce: Adjust this based on your heat tolerance, or add more if you love spice
- Salt and pepper, to taste: Don't skip this, it helps all the flavors pop
- 1 cup sliced red onions: They become sweet and mellow when cooked, adding depth to every bite
- 1 cup chopped bell peppers: Any color works, I like using a mix for visual appeal
- 1 tablespoon olive oil: For sautéing the vegetables until they're tender
- 1/4 cup chopped fresh cilantro: Adds a bright, fresh contrast to the rich cheese
- 1 cup shredded cheddar cheese: Provides that classic sharp cheese flavor
- 1 cup shredded mozzarella cheese: This is what gives you the incredible cheese pull
- 4 large flour tortillas: The larger and thinner they are, the easier they are to fold
Instructions
- Mix the sauce:
- Combine the shredded chicken, BBQ sauce, honey, hot sauce, salt, and pepper in a medium bowl, stirring until every piece of chicken is coated. Let it hang out while you prep everything else so the flavors really sink in.
- Sauté the vegetables:
- Heat olive oil in a skillet over medium heat, toss in the onions and peppers, and cook for about 5 minutes until they're soft and starting to turn golden. You want them to have some nice color, not just steamed.
- Assemble the quesadillas:
- Lay a tortilla flat and sprinkle half of one side with both cheeses, pile on some BBQ chicken, then add the sautéed vegetables and a handful of fresh cilantro. Fold the empty half over the filling like you're making a giant taco.
- Get that golden crust:
- Heat a clean skillet or griddle to medium, place the folded quesadilla gently in the pan, and cook for about 3 minutes per side. You know it's ready to flip when the cheese is melting and the bottom is golden brown with crispy spots.
- Cut and serve:
- Let the quesadilla rest for a minute or two so the cheese sets up slightly, then cut into three or four wedges. Repeat with the remaining tortillas and filling, then serve immediately while they're still hot and crispy.
Save These have become my go-to whenever friends come over for casual dinners because I can make the filling ahead of time and just quickly assemble and cook when everyone arrives. Something about eating with your hands and that combination of sweet and spicy makes people loosen up and stay at the table longer.
Making It Your Own
I've discovered that swapping the honey for maple syrup creates a completely different vibe, and using a smoky BBQ sauce makes it taste like it came off a grill. Sometimes I'll add corn or black beans to the vegetable mix when I want to stretch the filling further.
The Cheese Strategy
The cheddar and mozzarella combo is deliberate here. Cheddar brings flavor while mozzarella brings the melt. I learned the hard way that using only sharp cheddar makes for a greasy, separated mess, and mozzarella alone tastes pretty boring.
Perfect Sides
A simple green salad with lime vinaigrette cuts through the richness beautifully. I also love serving these with a bowl of black bean soup or corn when I want to make it feel like a complete meal.
- Keep extra hot honey on the table for drizzling
- Have plenty of napkins ready because things get messy
- A cold beer or limeade balances the heat perfectly
Save Hope these become your new weeknight hero too. There's something so satisfying about transforming simple ingredients into something that feels like a treat.
Kitchen Guide
- → What makes hot honey BBQ sauce special?
The combination of honey's natural sweetness with hot sauce creates a balanced glaze that caramelizes beautifully on the chicken while adding a spicy kick. The honey helps the sauce adhere to the meat and creates a sticky, flavorful coating.
- → Can I use store-bought rotisserie chicken?
Absolutely. A store-bought rotisserie chicken works perfectly and cuts down on prep time. Simply shred about 2 cups of meat and toss it with the BBQ sauce mixture.
- → What type of cheese melts best?
The cheddar and mozzarella blend offers ideal melting properties and flavor. Cheddar provides sharpness while mozzarella creates the classic cheese pull. Monterey Jack or pepper jack are great alternatives for a different taste profile.
- → How do I prevent soggy quesadillas?
Ensure your vegetables are sautéed until they release their moisture and lightly brown. Don't overfill the tortillas, and cook over medium heat to allow the tortilla to crisp evenly without burning.
- → Can I make these ahead of time?
You can prepare the BBQ chicken mixture and sautéed vegetables up to 2 days in advance. Store them separately in the refrigerator. Assemble and cook just before serving for the crispiest results.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat or in a 350°F oven for 5-8 minutes. This helps maintain the tortilla's crispiness. Avoid microwaving, which can make the tortilla chewy.