Go Back

Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with melty cheddar and Monterey Jack, stuffed with saucy shredded chicken and red onion. Crisp golden tortillas are finished with a spicy-sweet hot honey drizzle and cut into shareable 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: 760
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
  • 0.25 red onion diced
  • 2 tbsp butter
  • 1 sour cream for dipping
  • 1 ranch for dipping
  • 1 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix the BBQ chicken
  1. In a mixing bowl, toss shredded chicken with BBQ sauce and half the hot honey until evenly coated.
  2. Set the chicken aside while you prep the griddle and assemble the quesadillas.
Griddle and assemble
  1. Heat a Blackstone griddle to medium heat and butter the surface.
  2. Place 4 tortillas on the griddle and sprinkle each with cheese, leaving a thin edge around the perimeter.
  3. Add the BBQ chicken and diced red onion over the first layer, then top with more cheese to help it bind.
  4. Cover with the remaining tortillas and press down gently to seal the quesadillas.
Cook, finish, and serve
  1. Cook the quesadillas for 3-4 minutes per side, until deeply golden and the cheese is fully melted.
  2. Remove from the griddle, drizzle with the remaining hot honey, then cut into wedges and serve with sour cream, ranch, and fresh cilantro.

Notes

Pro tip: let the assembled quesadilla rest 1 minute off the griddle before cutting so the melted cheese sets and the wedges hold together. Store leftovers in the refrigerator up to 3 days; reheat on a hot griddle until warmed and crisp at the edges. Freezing is not recommended because tortillas can soften after thawing. For a lighter option, use reduced-fat cheese and swap sour cream for plain Greek yogurt.