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Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas with gooey melted cheese and a sweet-spicy drizzle. Griddle-cooked flour tortillas are filled with BBQ chicken, red onion, and cheddar/Monterey Jack for crisp, golden 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: 890
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla filling
  • 2 cup cooked chicken
  • 0.5 cup BBQ sauce
  • 1 tbsp hot honey Use 2 tbsp total; split for mixing and drizzling.
  • 0.25 red onion Diced.
  • 1.5 cup shredded cheese Total cheese: 3 cups (cheddar and Monterey Jack blend).
  • 2 tbsp butter For griddling.
  • 8 flour tortillas Large.
  • 1.5 cup shredded cheese Add extra between and on top of layers to help stretch and melt.
  • 1 sour cream For dipping.
  • 1 ranch dressing For dipping.
  • 1 fresh cilantro For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix BBQ chicken
  1. Toss shredded cooked chicken with BBQ sauce and 1 tbsp hot honey until evenly coated.
  2. Set the chicken mixture aside while you prepare the griddle and tortillas.
Griddle and assemble quesadillas
  1. Heat a Blackstone griddle to medium heat and butter the surface with the butter.
  2. Place 4 flour tortillas on the griddle and sprinkle each with about half the shredded cheese.
  3. Add BBQ chicken and diced red onion over the cheese, then top with the remaining cheese.
  4. Cover with the remaining 4 flour tortillas and press down gently to help the layers stick.
  5. Cook for 3-4 minutes per side, until the tortillas are golden and the cheese is fully melted.
Slice and serve
  1. Remove the quesadillas from the griddle and drizzle with the remaining 1 tbsp hot honey.
  2. Cut into wedges and serve hot with sour cream, ranch dressing, and fresh cilantro for garnish.

Notes

For the crispiest wedges, keep the heat at medium so the tortillas brown before the cheese fully melts. Store leftovers in the refrigerator up to 3 days; reheat on a griddle or skillet until warmed through. Freezing is not recommended for best tortilla texture. If you want a lighter option, use a reduced-fat cheese blend—still melt-friendly, but slightly less stretchy.