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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with crispy golden tortillas and melted cheese that stretches in every cheesy wedge. Shredded BBQ chicken is folded into the griddle quesadillas, finished with a spicy-sweet hot honey drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican-American Fusion
Calories: 980
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 flour tortillas Large.
  • 3 cup shredded cheese Cheddar and Monterey Jack mix.
  • 0.25 red onion Diced (about 1/4 onion).
  • 2 tbsp butter
  • sour cream For dipping.
  • ranch For dipping.
  • fresh cilantro For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the BBQ chicken filling
  1. Toss the shredded cooked chicken with the BBQ sauce and half the hot honey until evenly coated, with no dry spots. Keep the mixture ready for griddle assembly.
Griddle the quesadillas
  1. Heat the griddle to medium heat and butter the cooking surface so the tortillas brown evenly with a thin, glossy layer. Let it warm until the butter starts to sizzle lightly.
  2. Place 4 flour tortillas on the griddle and sprinkle about one layer of shredded cheese over each tortilla so it melts into a binding layer. Add BBQ chicken and diced red onion in an even layer over the cheese.
  3. Top each quesadilla with more shredded cheese and cover with the remaining tortillas, then press down gently to help the layers stick. Use a light hand so the filling stays inside the edges.
  4. Cook for 3-4 minutes per side until golden and the cheese is fully melted and visibly stretchy. Flip carefully and continue cooking on the second side.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey so the surface looks glossy and spicy-sweet. Let them cool just briefly so the wedges hold together.
  2. Cut into wedges and serve with sour cream and ranch for dipping, with fresh cilantro on top for a bright garnish. Arrange the wedges so the cross-section shows BBQ chicken inside and melted cheese between layers.

Notes

Pro tip: press gently right after topping so the cheese seals the edges without squeezing all the filling out. Store leftover quesadillas in the fridge up to 3 days; reheat on a griddle or skillet over medium heat until crisp and melty. Freezing isn’t recommended because tortillas can soften after thawing. For a lighter swap, use reduced-fat cheese and swap half the BBQ sauce for extra tomato-based BBQ sauce to keep the flavor with fewer calories.