Description
Delight in the perfect blend of spicy and sweet with these Hot Honey BBQ Chicken Quesadillas. Tender, seasoned chicken thighs are coated in a flavorful BBQ and hot honey sauce, then layered with melted cheese inside warm, crispy tortillas. This quick and easy griddled meal is ideal for lunch or dinner, served with optional sour cream and pickled jalapeños for a delightful kick.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons cooking oil, divided
- 450 grams boneless, skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons BBQ seasoning blend
- 3 tablespoons BBQ sauce, plus extra for drizzling
- 2 tablespoons hot honey, plus extra for drizzling
Quesadillas
- 4 large (30 cm) flour tortillas
- 340 grams shredded cheese of choice
- 15 grams fresh cilantro, chopped (optional)
To Serve (Optional)
- Sour cream
- Pickled jalapeños
Instructions
- Preheat and Cook Chicken: Preheat a griddle or flat top grill to medium heat. Add 1 tablespoon of cooking oil, then place the chicken in a single layer. Season evenly with kosher salt, black pepper, and the BBQ seasoning blend. Cook for 6 minutes, turning and mixing with spatulas to ensure even browning and thorough cooking.
- Add Sauce and Finish Cooking: Pour in the BBQ sauce and hot honey. Continue cooking the chicken for an additional 2 minutes, stirring to coat the pieces thoroughly with the sauce. Remove the chicken from the griddle and scrape the surface clean. Reduce heat to medium-low.
- Prepare Quesadillas: Drizzle the remaining cooking oil onto the griddle. Lay the flour tortillas flat and sprinkle half of the shredded cheese on one side of each tortilla. Top with the cooked chicken, additional BBQ sauce and hot honey as desired, and sprinkle with chopped cilantro if using. Then, sprinkle the remaining cheese over the chicken.
- Cook Quesadillas: Fold each tortilla over to cover the filling. Cook the quesadillas for 1 to 2 minutes per side on the griddle, until the cheese melts and the tortillas turn golden brown and crisp.
- Serve: Remove the quesadillas from the griddle, slice into wedges, and serve hot. Optionally, garnish with sour cream and pickled jalapeños for added flavor and heat.
Notes
- Use chicken thighs for juicier quesadillas or breasts for a leaner option.
- Adjust the amount of hot honey based on your preferred spice level.
- Feel free to use your favorite shredded cheese such as cheddar, Monterey Jack, or a Mexican blend.
- For a gluten-free version, use gluten-free tortillas.
- Leftover quesadillas can be refrigerated and reheated on a griddle or in an oven for best texture.
