Crispy tortillas with BBQ chicken, hot honey sauce, veggies, and melted cheese.
# What you'll need:
→ Chicken & Sauce
01 - 2 cups cooked chicken, shredded
02 - 1/2 cup BBQ sauce
03 - 2 tablespoons honey
04 - 1 teaspoon hot sauce, adjust to taste
05 - Salt and pepper to taste
→ Vegetables
06 - 1 cup sliced red onions
07 - 1 cup chopped bell peppers
08 - 1 tablespoon olive oil
09 - 1/4 cup chopped fresh cilantro
→ Quesadillas
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded mozzarella cheese
12 - 4 large flour tortillas
→ For Serving
13 - Sour cream
14 - Guacamole
15 - Lime wedges
# Method:
01 - In a medium bowl, combine the shredded chicken, BBQ sauce, honey, hot sauce, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. Set aside to allow flavors to meld while preparing vegetables.
02 - Heat olive oil in a skillet over medium heat. Add sliced red onions and chopped bell peppers. Sauté for approximately 5 minutes until vegetables are softened and lightly browned. Remove from heat and set aside.
03 - Lay a tortilla flat on a clean surface. Sprinkle half of one side with shredded cheddar and mozzarella cheeses. Layer the BBQ chicken mixture over the cheese, followed by sautéed onions and bell peppers. Top with fresh chopped cilantro.
04 - Fold the tortilla over to create a half-moon shape, firmly pressing edges to enclose the filling. Ensure the fold is secure to prevent filling from escaping during cooking.
05 - Heat a clean skillet or griddle over medium heat. Place the filled tortilla in the skillet and cook for approximately 3 minutes per side until the tortilla is golden brown and crispy, and the cheese is completely melted.
06 - Remove from skillet and let cool for 1 to 2 minutes to allow cheese to set. Cut into wedges and serve warm with sour cream, guacamole, and lime wedges if desired.
07 - Repeat the assembly and cooking process with remaining tortillas and filling. Serve immediately or keep warm in a low-temperature oven until all quesadillas are prepared.
