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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with golden, griddle-crisp tortillas and melted cheese that stretches in every bite. Shredded BBQ chicken is tucked inside, then finished with a hot honey drizzle for spicy-sweet flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 1120
Ingredients Equipment Method Notes

Ingredients
  

BBQ chicken filling
  • 2 cooked chicken
  • 0.5 cup BBQ sauce
  • 1 tbsp hot honey or honey with hot sauce
  • 0.25 red onion diced
  • 1.5 cup shredded cheese cheddar and monterey jack (use for layering)
Quesadillas
  • 8 large flour tortillas
  • 1.5 cup shredded cheese cheddar and monterey jack (use to finish)
Griddle + finishing
  • 2 tbsp butter
  • 1 tbsp hot honey remaining hot honey for drizzle (if using 2 tbsp total, reserve this amount)
  • 1 sour cream for dipping
  • 1 ranch for dipping
  • 1 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Mix the BBQ chicken filling
  1. Toss the shredded chicken with BBQ sauce and half the hot honey until evenly coated.
  2. Set the chicken mixture aside while you prep the griddle.
Griddle the quesadillas
  1. Heat the Blackstone griddle to medium heat and melt the butter on the surface.
  2. Place 4 tortillas on the griddle and sprinkle with a layer of cheese.
  3. Add the BBQ chicken and diced red onion over the cheese, spreading into an even layer.
  4. Top with more cheese and place the remaining tortillas on top, then press down gently.
  5. Cook for 3-4 minutes per side until the tortillas are golden and the cheese is fully melted.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey.
  2. Cut into wedges and serve with sour cream and ranch, then garnish with fresh cilantro.

Notes

To keep the tortillas from tearing, press down gently right after you add the top tortillas so the layers bond without squeezing all the filling out. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or skillet over medium heat until hot and the cheese loosens. Freezing isn’t recommended because tortillas can turn dry. For a lighter option, use a low-fat shredded cheese blend to reduce calories while keeping the melty texture.