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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with melty cheddar and monterey jack, layered with saucy BBQ chicken. Pressed on the griddle until golden, then cut into wedges with a hot honey drizzle that lets the cheese stretch.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Blackstone griddle

Method
 

Make the hot honey BBQ chicken
  1. Toss the shredded cooked chicken with BBQ sauce and 1 tablespoon hot honey until evenly coated, for a saucy filling that clings to the cheese.
Griddle and assemble quesadillas
  1. Heat the Blackstone griddle to medium heat and butter the surface so the tortillas brown evenly.
  2. Place 4 tortillas on the griddle and sprinkle with about 1.5 cups of shredded cheese to start the melt barrier.
  3. Add the BBQ chicken mixture and diced red onion over the cheese so each bite shows visible filling.
  4. Top with the remaining shredded cheese and cover with the remaining 4 tortillas, pressing down gently to help the wedges cut cleanly later.
  5. Cook for 3-4 minutes per side, until golden and the cheese is fully melted with stretching texture when you lift the edge.
Finish and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining 1 tablespoon hot honey for the spicy-sweet finish.
  2. Cut into wedges and serve immediately with sour cream and ranch for dipping.
  3. Garnish with fresh cilantro so the top looks fresh and fragrant.

Notes

For best melty stretch, keep the griddle at steady medium heat and don’t overload the filling—too much sauce can make the tortillas slide. Store leftovers in an airtight container in the fridge up to 3 days and reheat on a griddle or skillet until warmed through and crisp again. Freezing isn’t recommended because the tortillas can soften when thawed; a lighter option is to use part-skim cheese while keeping the BBQ chicken and hot honey amounts the same.