Go Back
–+ portions

Hot Honey BBQ Chicken Quesadillas

Delicious quesadillas loaded with BBQ chicken, melted cheese, and fresh veggies, delivering a perfect balance of sweetness and spice.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner, Lunch, Snack
Cuisine: American, Tex-Mex
Calories: 500
Ingredients Method Nutrition Notes

Ingrédients
  

Chicken Mixture
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup BBQ sauce Store-bought or homemade.
  • 2 tablespoons honey
  • 1 teaspoon hot sauce Adjust to taste.
Cheeses
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
Tortillas
  • 4 large flour tortillas
Vegetables
  • 1 tablespoon olive oil For sautéing.
  • 1/2 cup sliced red onions
  • 1/2 cup chopped bell peppers Any color.
  • 1/4 cup chopped fresh cilantro
Seasoning
  • to taste salt and pepper
Optional Toppings
  • sour cream and guacamole For serving.

Method
 

Preparation
  1. In a medium bowl, mix the shredded chicken, BBQ sauce, honey, and hot sauce. Stir until the chicken is well-coated. Set aside.
  2. Heat the olive oil in a skillet over medium heat. Add the sliced onions and bell peppers, cooking for about 5 minutes until soft and browned. Season with salt and pepper, then remove from heat.
Assembly and Cooking
  1. Lay one tortilla flat on a clean surface. Sprinkle a layer of cheddar and mozzarella cheese over one half. Add the BBQ chicken mixture, sautéed onions, and bell peppers, followed by cilantro.
  2. Fold the tortilla in half. Heat another skillet over medium heat and cook the filled quesadilla for about 3 minutes on each side until golden brown and cheese is melted.
  3. Remove from the skillet, let cool slightly, and cut into wedges. Repeat with remaining tortillas.

Nutrition

Portion: 1gCalories: 500kcalCarbohydrates: 45gProtéines: 30gFat: 25gLipides saturés: 10gSodium: 800mgFibre: 2gSucre: 5g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a skillet for best results.

Tried this recipe?

Let us know how it was!