Go Back

Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with melted cheddar and Monterey Jack that stretch between golden, pressed tortillas. BBQ chicken is tossed with sauce and hot honey, then griddled for a spicy-sweet, cheesy cross-section in wedges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Blackstone hot honey BBQ chicken quesadillas
  • 2 cup cooked chicken, shredded
  • 0.5 cup BBQ sauce
  • 2 tbsp hot honey (or honey with hot sauce)
  • 8 large flour tortillas
  • 3 cup shredded cheese (cheddar and monterey jack)
  • 0.25 red onion, diced
  • 2 tbsp butter
  • Sour cream and ranch for dipping
  • Fresh cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Mix the BBQ chicken
  1. Toss the shredded cooked chicken with BBQ sauce and half the hot honey until evenly coated. Let it sit while you prep the griddle for more even flavor.
Griddle the quesadillas
  1. Heat the Blackstone griddle to medium heat and butter the surface. Wait until the surface looks lightly glossy before adding tortillas.
  2. Place 4 flour tortillas on the griddle and sprinkle with some shredded cheese. Make sure the cheese covers most of the tortilla for faster melting.
  3. Add the BBQ chicken and diced red onion in an even layer. Keep a small border of tortilla bare so it seals easily.
  4. Top with more cheese and the remaining 4 tortillas, pressing down gently. Press just enough to help the quesadillas stick without squeezing out the filling.
  5. Cook for 3-4 minutes per side until golden and the cheese is fully melted. Flip carefully and watch for browned spots on both sides.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey. This adds a visible honey ribbon right before serving.
  2. Cut into wedges and serve with sour cream and ranch for dipping. Garnish with fresh cilantro and present the layers for a cheesy cross-section.

Notes

Pro tip: press lightly during cooking so the tortillas seal, but don’t over-press or the filling will squeeze out. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or skillet to re-melt the cheese. Freezing is not recommended for best tortilla texture. For a lighter option, use reduced-fat cheese and swap part of the BBQ sauce for an extra drizzle of hot honey to keep flavor while lowering calories.