Hot Honey BBQ Quesadillas (Printer-Friendly)

Grilled chicken, BBQ sauce, hot honey, and cheese meld in golden, crispy tortillas with fresh cilantro and optional spicy toppings.

# What You’ll Need:

→ Protein

01 - 1 lb boneless skinless chicken thighs or breasts

→ Seasonings

02 - 1 tsp kosher salt

03 - ½ tsp freshly ground black pepper

04 - 1 tbsp BBQ seasoning blend

→ Sauces and Sweeteners

05 - ½ cup BBQ sauce

06 - 2 tbsp hot honey

→ Base

07 - 4 large burrito-size flour tortillas

→ Cheese

08 - 2 cups shredded cheese (Monterey Jack, cheddar, mozzarella, or a blend)

→ Herbs and Toppings

09 - ¼ cup chopped fresh cilantro (optional)

10 - Sour cream and sliced jalapeños for serving (optional)

→ Cooking Oil

11 - 2 tbsp high smoke point oil (avocado or canola oil recommended)

# Steps to Make This:

01 - Set griddle to medium heat and allow to fully warm for even cooking and perfect tortilla crisping.

02 - Drizzle oil on griddle. Place chicken pieces and season evenly with kosher salt, black pepper, and BBQ seasoning. Cook for 6 minutes, stirring occasionally until golden and cooked through.

03 - Pour BBQ sauce and hot honey over cooked chicken. Stir and cook for 2 more minutes until sauce thickens and coats chicken. Remove chicken from griddle and clean surface to prevent burning.

04 - Lightly oil the griddle again. Lay out tortillas and sprinkle half of the cheese on one side of each. Add sauced chicken evenly, drizzle additional BBQ sauce and hot honey, add cilantro if desired, then top with remaining cheese.

05 - Fold tortilla halves over filling to form half-moon shapes. Cook each quesadilla for 1-2 minutes per side on medium-low heat until golden crispy and cheese is melted.

06 - Remove quesadillas from griddle, slice into wedges, and serve immediately with optional sour cream and jalapeños.

# Additional Notes:

01 - For best melt, use freshly shredded cheese. Allow quesadillas to rest briefly before slicing to prevent filling from spilling.

02 - Leftover quesadillas store well refrigerated up to 2 days; reheat on griddle or skillet to restore crispiness.

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