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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with melty cheddar and Monterey Jack, packed with saucy shredded chicken and diced red onion. Hot honey is drizzled after griddling for a spicy-sweet finish, with golden tortillas cut into wedges for easy dipping.
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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: 840
Ingredients Equipment Method Notes

Ingredients
  

BBQ chicken mixture
  • 2 cup cooked chicken
  • 0.5 cup BBQ sauce
  • 1 tbsp hot honey use half for the chicken
Quesadilla components
  • 8 flour tortillas large tortillas
  • 3 cup shredded cheese cheddar and monterey jack
  • 0.25 red onion diced
Griddling and finishing
  • 2 tbsp butter for greasing the griddle
  • 1 tbsp hot honey use remaining for drizzling
  • 1 sour cream for dipping
  • 1 ranch for dipping
  • 1 fresh cilantro for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Make the hot honey BBQ chicken
  1. In a bowl, toss the shredded cooked chicken with the BBQ sauce and half of the hot honey until evenly coated, with no dry chicken showing.
  2. Set the chicken mixture aside while you heat the griddle.
Assemble and griddle the quesadillas
  1. Heat the Blackstone griddle to medium heat and brush or rub the surface with butter so it shimmers but doesn’t burn.
  2. Place 4 tortillas on the griddle and sprinkle cheese over each tortilla edge to edge to create a melting layer.
  3. Add the BBQ chicken and diced red onion in an even layer over the cheese.
  4. Top with more cheese and remaining tortillas, then press down gently so the tortillas adhere and the filling stays contained.
  5. Cook for 3-4 minutes per side, flipping once, until both sides are golden and the cheese is fully melted and stretchy.
Cut and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey while still hot.
  2. Cut into wedges and serve immediately with sour cream, ranch, and fresh cilantro for garnish.

Notes

Pro tip: keep the heat at medium so the tortillas turn crisp and golden while the cheese has time to melt and stretch. Store leftovers in the fridge up to 3 days; reheat on a griddle or skillet over medium heat until warmed through. Freezing isn’t recommended because quesadillas can lose texture after thawing. For a lighter option, use reduced-fat shredded cheese and swap BBQ sauce for a lower-sugar version to cut calories while keeping the spicy-sweet flavor.