These Blackstone Hot Honey BBQ Chicken Quesadillas deliver sweet-heat BBQ flavor with melty cheese and crisp tortillas — a perfect quick weeknight meal or game-day shareable. Packed with juicy, seasoned chicken and a sticky hot-honey BBQ finish, they’re made right on the griddle for golden, crispy edges every time. If you want more griddle inspiration, try this Blackstone Alice Springs Chicken recipe for another crowd-pleasing flavor profile.
Ingredients Needed :
Protein
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- cooking oil of choice
Sauces & Finish
- 3 tablespoons BBQ sauce (plus more to drizzle in quesadillas)
- 2 tablespoons hot honey (plus more to drizzle in quesadillas)
Spices
- kosher salt
- pepper
- BBQ seasoning blend
Tortillas & Cheese
- 4 large burrito size flour tortillas
- 3 cups shredded cheese of choice
Herbs & Toppings
- 1/2 cup chopped cilantro (optional)
- Optional toppings: sour cream, jalapenos
Step-by-Step Instructions :
- Preheat griddle to medium. Add cooking oil, chicken, kosher salt, pepper, and BBQ seasoning. Cook 6 minutes, mixing a few times with spatulas.
- Add BBQ sauce and hot honey. Cook 2 more minutes, mixing together.
- Remove and scrape griddle clean and lower heat to medium-low.
- Add more cooking oil and lay the tortillas flat on griddle. Sprinkle half of the cheese on one side of each tortilla. Add chicken, drizzle a little more BBQ sauce and hot honey, add cilantro if using, and remaining cheese.
- Fold the empty side of each tortilla over the filled side and cook the quesadillas a minute or two per side.
- Remove once the cheese is melted and the tortillas are crisped how you prefer.
- Serve with sour cream and jalapenos if desired.
Serving Suggestions Blackstone Hot Honey BBQ Chicken Quesadillas
- Serve with a lime wedge and quick pico de gallo for brightness.
- A crunchy slaw or simple mixed greens balances the richness.
- Offer extra hot honey and BBQ sauce on the side for dipping.
- For a party, slice each quesadilla into wedges and serve on a large platter with jalapeno slices and sour cream.
Tips for Success Blackstone Hot Honey BBQ Chicken Quesadillas
- Pat chicken dry before seasoning to get better browning on the griddle.
- Don’t overfill the tortillas — a thin, even layer of chicken and cheese melts and folds more cleanly.
- Keep griddle temperature steady: medium for cooking chicken, medium-low for toasting tortillas.
- Sharp or Mexican-blend cheeses melt fastest and give the best stringy pull.
- For more spicy-sweet ideas and sauce swaps, check this Cholula Hot and Sweet Chicken Qdoba recipe for inspiration.
- Make ahead: cook and chop the chicken, refrigerate, then assemble and toast quesadillas just before serving.
variation (if any)
- Vegetarian: swap chicken for grilled mushrooms, black beans, or roasted cauliflower tossed in BBQ and hot honey.
- Different proteins: try thinly sliced steak, pork, or shredded rotisserie chicken.
- Heat level: add more hot honey, or a sprinkle of cayenne or chopped fresh jalapeño to the filling.
- Crispy finish: butter the outside of the tortillas for a golden, buttery crust instead of oil.
FAQs
Q: Can I make these on a stove-top skillet instead of a griddle?
A: Yes — use a large heavy skillet over medium heat. Cook the chicken and toast the quesadillas the same way, working in batches as needed.
Q: How do I keep quesadillas from getting soggy?
A: Use moderate sauce (don’t over-drizzle inside), use a high-heat cheese that melts quickly, and toast on medium-low so the tortilla crisps while the cheese melts.
Q: Can I prepare the chicken ahead of time?
A: Absolutely. Cook and chill the chopped BBQ chicken up to 3 days ahead. Reheat briefly before assembling so the cheese melts properly.
Q: What cheese works best for melting and flavor?
A: A sharp cheddar, Monterey Jack, or a Mexican-blend melts well and balances the sweet-hot BBQ flavors.
Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container up to 3 days. Reheat in a skillet or air fryer to re-crisp the tortilla; microwave will heat but may soften the crust.
Ingredients
Protein
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon cooking oil of choice
Sauces & Finish
- 3 tablespoons BBQ sauce (plus more to drizzle in quesadillas)
- 2 tablespoons hot honey (plus more to drizzle in quesadillas)
Spices
- kosher salt
- pepper
- BBQ seasoning blend
Tortillas & Cheese
- 4 large burrito size flour tortillas
- 3 cups shredded cheese of choice
Herbs & Toppings
- 1/2 cup chopped cilantro (optional)
Optional Toppings
- sour cream
- jalapenos
Instructions
Preparation
- Preheat griddle to medium. Add cooking oil, chicken, kosher salt, pepper, and BBQ seasoning. Cook 6 minutes, mixing a few times with spatulas.
- Add BBQ sauce and hot honey. Cook 2 more minutes, mixing together.
- Remove and scrape griddle clean and lower heat to medium-low.
Assembly
- Add more cooking oil and lay the tortillas flat on griddle. Sprinkle half of the cheese on one side of each tortilla.
- Add chicken, drizzle a little more BBQ sauce and hot honey, add cilantro if using, and the remaining cheese.
- Fold the empty side of each tortilla over the filled side and cook the quesadillas for a minute or two per side.
- Remove once the cheese is melted and the tortillas are crisped to your preference.
Serving
- Serve with sour cream and jalapenos if desired.
