Go Back

Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with crispy, golden tortillas and melty cheddar-monterey jack. Spicy-sweet hot honey is drizzled on top for a sticky, glossy finish with visible BBQ chicken layers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican-American Fusion
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 sour cream for dipping
  • 1 ranch for dipping
  • 1 fresh cilantro for garnish

Equipment

  • 1 griddle

Method
 

Mix BBQ chicken
  1. In a bowl, toss the shredded chicken with BBQ sauce and half the hot honey until evenly coated. Make sure every shred looks sticky with sauce.
Heat and assemble on the griddle
  1. Heat the Blackstone griddle to medium heat and butter the surface. The butter should melt and sizzle lightly when you’re ready to cook.
  2. Place 4 tortillas on the griddle and sprinkle with cheese. Add enough cheese to form an even layer across each tortilla.
  3. Add the BBQ chicken and diced red onion over the cheese. Distribute in a single, even layer so the quesadilla cooks uniformly.
  4. Top with more cheese and place the remaining tortillas on top. Press down gently with your spatula so the filling contacts the tortillas.
Cook, drizzle, and serve
  1. Cook for 3-4 minutes per side until golden and the cheese is melted. Flip carefully when the underside is browned and crisp.
  2. Remove the quesadillas from the griddle, drizzle with the remaining hot honey, and cut into wedges. Serve immediately while the cheese is stretchy.
  3. Serve with sour cream and ranch for dipping, and finish with fresh cilantro garnish. Add extra hot honey if you want more heat and sweetness.

Notes

Pro tip: Keep the heat at medium so the tortillas get golden without burning before the cheese fully melts. Refrigerate leftovers in an airtight container up to 3 days; rewarm on a griddle or skillet to re-crisp. Freezing is not recommended for best texture. For a lighter option, use reduced-fat cheese and a lower-sugar BBQ sauce while keeping the hot honey drizzle for the signature spicy-sweet finish.