Go Back

Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with gooey melted cheddar and Monterey Jack inside a golden, griddle-pressed flour tortilla. Spicy sweet hot honey drizzled on top makes each BBQ chicken quesadilla feel both smoky and sticky.
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: 820
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla filling and assembly
  • 2 cup cooked chicken Shredded.
  • 0.5 cup BBQ sauce
  • 2 tbsp hot honey Or honey with hot sauce.
  • 8 flour tortillas Large.
  • 3 cup shredded cheese Cheddar and Monterey Jack.
  • 0.25 red onion Diced.
  • 2 tbsp butter
  • 0.25 sour cream For dipping.
  • 0.25 ranch For dipping.
  • 0.25 fresh cilantro For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the BBQ chicken filling
  1. Toss the shredded cooked chicken with the BBQ sauce and half the hot honey until evenly coated. The mixture should look glossy and cling to the chicken pieces.
Griddle the quesadillas
  1. Heat the Blackstone griddle to medium heat and butter the surface with the butter. You should see a light sizzle when the surface is ready.
  2. Place 4 flour tortillas on the griddle and sprinkle each with shredded cheese. Add enough cheese to form a melting layer, then let it sit briefly to start softening.
  3. Add the BBQ chicken and diced red onion over the cheese layer. Distribute in the center so the filling stays inside the tortilla when pressed.
  4. Top with more shredded cheese and the remaining flour tortillas, then press down gently. Press just enough to help the layers seal without squishing the filling out.
  5. Cook for 3-4 minutes per side until the quesadillas are golden and the cheese is fully melted. Flip carefully when the underside is browned and crisp.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey. Let the honey fall in thin ribbons for the sticky-sweet finish.
  2. Cut into wedges and serve immediately with sour cream and ranch for dipping. Garnish with fresh cilantro right before serving for a bright, fresh top note.

Notes

For the crispiest griddle-pressed edges, use medium heat and avoid moving the quesadillas for the first 3-4 minutes per side. Refrigerate leftovers up to 3 days in an airtight container; reheat on a griddle or skillet until hot and re-crisped. Freezing is not recommended because tortillas can soften and cheese texture can change. If you want a lighter option, use reduced-fat cheese and swap sour cream to plain Greek yogurt for a similar tang.