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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with melty cheddar-jack and spicy-sweet drizzle. Shredded BBQ chicken and red onion cook into golden griddle quesadillas you can cut into stretchy wedges.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 2 cup cooked chicken shredded
  • 0.5 cup BBQ sauce
  • 2 tbsp hot honey or honey with hot sauce
  • 0.25 count red onion diced
Quesadilla assembly
  • 8 flour tortillas large
  • 3 cup shredded cheese cheddar and monterey jack
  • 2 tbsp butter
  • 1 count sour cream for dipping
  • 1 count ranch for dipping
  • 1 count fresh cilantro for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Make the BBQ chicken
  1. Toss the shredded cooked chicken with BBQ sauce and half the hot honey until evenly coated, so every bite has sticky flavor.
Griddle and assemble quesadillas
  1. Heat the Blackstone griddle to medium heat and spread the butter over the surface to prevent sticking.
  2. Place 4 flour tortillas on the griddle and sprinkle with about half the shredded cheese so the bottoms start melting first.
  3. Add the BBQ chicken mixture and diced red onion over the cheese for a visible, layered filling in the finished wedges.
  4. Top with the remaining cheese and place the remaining 4 flour tortillas on top, pressing down gently to help the layers bind.
  5. Cook for 3-4 minutes per side, flipping when the tortillas are golden and the cheese is melted and stretchy.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey for a spicy-sweet finish.
  2. Cut into wedges and serve with sour cream and ranch on the side for dipping.
  3. Garnish with fresh cilantro to add a fresh, bright finish to each spicy-sweet bite.

Notes

Pro tip: press gently with a spatula while cooking so the cheese melts into a firm, sliceable layer instead of sliding out. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a griddle or in a skillet over medium heat until warmed through. Freezing is not recommended because tortillas can soften after thawing. Dietary swap: use Monterey Jack or a dairy-free cheese blend to make this vegetarian—note you’d replace the chicken with a plant-based filling to keep it meat-free.