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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with melty cheddar-monterey jack and BBQ-spiced chicken tucked inside crispy, golden flour tortillas. Finish with a sweet-and-spicy hot honey drizzle, then cut into wedges for easy dipping in sour cream and ranch.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

Filling and assembly
  • 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
  • 0.25 sour cream for dipping
  • 0.25 ranch for dipping
  • 0.25 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the BBQ chicken
  1. In a bowl, toss shredded cooked chicken with BBQ sauce and half the hot honey until evenly coated, for a sticky, saucy filling.
  2. Set aside so the chicken stays workable while you heat the griddle.
Griddle the quesadillas
  1. Heat a Blackstone griddle to medium heat and spread butter across the cooking surface to coat evenly.
  2. Place 4 flour tortillas on the griddle and sprinkle a layer of shredded cheese over each, so the cheese can melt into a sealed crust.
  3. Add BBQ chicken and diced red onion over the cheese, then top with more shredded cheese to help everything hold together.
  4. Lay the remaining tortillas on top and press down gently so the edges contact and the layers fuse.
  5. Cook for 3-4 minutes per side, until golden and the cheese is fully melted, turning once for even browning.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining hot honey for a glossy sweet-and-spicy finish.
  2. Cut into wedges and serve immediately with sour cream and ranch for dipping, then garnish with fresh cilantro.

Notes

For best melt and crisping, keep heat on medium and avoid overcrowding the griddle. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet or on the griddle for the most tortilla crunch. Freezing is not recommended because tortillas can soften when thawed. For a lighter option, use reduced-fat shredded cheese and serve with plain Greek yogurt instead of sour cream.