Introduction

These Blackstone Hot Honey BBQ Chicken Quesadillas bring together smoky, sweet, and spicy flavors in a crispy, cheesy wrap. Perfect for a quick weeknight dinner or game day snack, they combine tender BBQ chicken with melty cheese and a touch of hot honey for a delightful twist.

Two folded quesadillas with a lightly crispy golden-brown outer layer, showing a slightly burnt texture on the surface. The quesadillas have three visible layers: a thin, soft yellow tortilla on the outside, a middle layer of melted golden cheese, and a filling of dark reddish-brown cooked meat peeking from the sides. They rest directly on a black surface, with rich juices and melted cheese slightly oozing out from the filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking oil of choice
1 pound boneless, skinless chicken thighs (or chicken breasts)
Kosher salt, pepper, BBQ seasoning blend
3 tablespoons BBQ sauce (plus more to drizzle in quesadillas)
2 tablespoons hot honey (plus more to drizzle in quesadillas)
4 large burrito size flour tortillas
3 cups shredded cheese of choice
1/2 cup chopped cilantro (optional)
Optional toppings: sour cream, jalapenos

Instructions

Step 1: Preheat the griddle to medium heat. Add cooking oil, then add the chicken seasoned with kosher salt, pepper, and BBQ seasoning. Cook for 6 minutes, stirring a few times with spatulas to ensure even cooking.
Step 2: Add the BBQ sauce and hot honey to the chicken. Cook for 2 more minutes, mixing everything together. Remove the chicken and scrape the griddle clean, then lower heat to medium-low.
Step 3: Add more cooking oil to the griddle and lay the tortillas flat. Sprinkle half of the cheese on one side of each tortilla, add the cooked chicken, drizzle with extra BBQ sauce and hot honey, add cilantro if using, then top with the remaining cheese.
Step 4: Fold the empty side of each tortilla over the filling. Cook the quesadillas for 1 to 2 minutes per side until the cheese melts and the tortillas crisp to your liking.
Step 5: Remove the quesadillas and serve warm with sour cream and jalapenos if desired.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but thighs offer more flavor and juiciness.
For extra heat, add sliced jalapenos inside the quesadilla before folding.
Try different cheeses like Monterey Jack, cheddar, or pepper jack for varied flavor.
To make it vegetarian, substitute the chicken with grilled portobello mushrooms or seasoned black beans.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep the tortillas crispy or use a microwave for convenience, though the texture may soften.

How to Serve

The image shows two grilled quesadillas folded in half on a dark cooking surface, each with a golden-brown, slightly crispy tortilla exterior with darker char marks and spots. Inside, melted orange-yellow cheese oozes out alongside pieces of tender, browned meat mixed with a dark red sauce, creating a rich, juicy filling. The quesadillas' edges have a slightly crispy texture with some overflowing filling visible. The overall look is warm, rustic, and appetizing, with a close-up focus on the crispy texture and gooey filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular frying pan instead of a griddle?

Yes, a large skillet or frying pan works well. Just cook over medium heat and manage the space to fit the tortillas comfortably.

What is hot honey and can I substitute it?

Hot honey is honey infused with chili peppers, adding a sweet and spicy kick. If you don’t have it, you can mix regular honey with a pinch of cayenne pepper or hot sauce as a substitute.

Blackstone Hot Honey BBQ Chicken Quesadillas Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

These Blackstone Hot Honey BBQ Chicken Quesadillas combine tender, flavorful BBQ chicken with a spicy-sweet hot honey glaze, melted cheese, and warm flour tortillas to create an irresistible fusion of smoky and sweet flavors perfect for a quick and satisfying meal.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

Cooking oil of choice, as needed
1 pound boneless, skinless chicken thighs (or chicken breasts)
Kosher salt, to taste
Black pepper, to taste
BBQ seasoning blend, to taste

Sauces and Condiments

3 tablespoons BBQ sauce, plus extra for drizzling
2 tablespoons hot honey, plus extra for drizzling

Quesadilla Assembly

4 large burrito size flour tortillas
3 cups shredded cheese of choice (cheddar, Monterey Jack, or a blend recommended)
1/2 cup chopped cilantro (optional)

Optional Toppings

Sour cream, for serving
Jalapeños, sliced, for serving

Instructions

Preheat and Cook Chicken: Preheat your Blackstone griddle to medium heat and add a light coating of cooking oil. Place the chicken thighs or breasts on the griddle, seasoning them lightly with kosher salt, black pepper, and your preferred BBQ seasoning blend. Cook for about 6 minutes, stirring occasionally with spatulas to ensure even cooking.
Add Sauces and Finish Chicken: Pour in the BBQ sauce and hot honey over the chicken, stirring well to combine. Continue cooking for an additional 2 minutes until the chicken is fully coated and heated through. Remove the chicken from the griddle and scrape off any residue, then reduce the heat to medium-low.
Prepare Tortillas on Griddle: Add more cooking oil to the griddle to prevent sticking. Lay the flour tortillas flat on the griddle. On half of each tortilla, sprinkle half of the shredded cheese evenly.
Assemble Quesadillas: Distribute the cooked BBQ chicken over the cheese layer. Drizzle additional BBQ sauce and hot honey over the chicken, then sprinkle with chopped cilantro if using. Finally, top with the remaining shredded cheese to help the quesadilla seal once folded.
Cook Quesadillas: Fold the empty side of each tortilla over the filled side to create a half-moon shape. Cook each quesadilla for about 1-2 minutes per side on the griddle, pressing gently with a spatula. Flip carefully until the cheese has melted, and the tortillas become crisp and golden to your liking.
Serve: Remove the quesadillas from the griddle and cut into wedges. Serve warm with optional sour cream and jalapeños on the side for added creaminess and heat.

Notes

Chicken thighs offer more juiciness, but chicken breasts can be substituted for a leaner option.
Use a blend of cheddar and Monterey Jack cheese for the best melt and flavor balance.
Adjust the amount of hot honey to control the level of sweetness and spiciness.
If a Blackstone griddle is unavailable, use a large skillet or griddle pan on the stovetop over medium heat.
Leftover quesadillas can be refrigerated for up to 2 days and reheated on a skillet for best texture.

Keywords: BBQ chicken quesadilla, hot honey chicken, Blackstone recipes, grilled quesadillas, spicy sweet chicken, quick dinner