Ingredients
Scale
- 1 cup cooked chicken breast, shredded
- 4 large flour tortillas (10-inch)
- 1 1/2 cups shredded Monterey Jack or Cheddar cheese blend
- 1/2 cup smoky BBQ sauce
- 3 tablespoons hot honey, plus extra for serving
- 1/4 cup finely diced red onion (optional)
- 2 tablespoons unsalted butter or olive oil
Instructions
- Step 1: In a medium bowl, combine the shredded cooked chicken, 1/2 cup of BBQ sauce, 3 tablespoons of hot honey, and the diced red onion (if using). Stir well until the chicken is thoroughly coated in the sauce mixture.
- Step 2: Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Place one tortilla flat on the heated surface. Sprinkle half of the shredded cheese evenly over the tortilla.
- Step 3: Spoon half of the hot honey BBQ chicken mixture onto one half of the cheese-covered tortilla. Sprinkle the remaining half of the cheese blend over the chicken mixture to help bind the filling.
- Step 4: Fold the empty side of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip the quesadilla using a spatula.
- Step 5: Cook the second side for an additional 3-4 minutes until the cheese is completely melted and the filling is hot throughout. Remove the quesadilla from the skillet, slice into wedges, and serve immediately with a light drizzle of extra hot honey.
Notes
- To store leftovers, allow the quesadillas to cool completely on a rack before wrapping tightly in foil or parchment paper and refrigerating for up to three days.
- For maximum crispness, reheat cooled quesadilla wedges in a dry skillet or toaster oven rather than the microwave, using medium-low heat until the cheese is gooey again.
- Offset the richness and sweet heat of the filling by serving these quesadillas with a dollop of cool sour cream, Greek yogurt, or a fresh side of cilantro-lime slaw.
- A crucial chef’s tip is to sandwich the chicken mixture between the two layers of cheese on the tortilla, which ensures the filling stays perfectly bound when you fold and flip the quesadilla.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American