Blackstone Hot Honey BBQ Chicken Quesadillas Recipe
These Blackstone Hot Honey BBQ Chicken Quesadillas are a flavorful and easy-to-make meal, combining tender BBQ chicken with a spicy-sweet hot honey drizzle, melted cheese, and fresh cilantro, all grilled to crispy perfection on a griddle. Perfect for a satisfying lunch or dinner, they deliver a delicious balance of smoky, sweet, and spicy flavors in every bite.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- BBQ seasoning blend, to taste
- 3 tablespoons BBQ sauce (plus more for drizzling)
- 2 tablespoons hot honey (plus more for drizzling)
- 4 large burrito-size flour tortillas
- 3 cups shredded cheese of choice
- Cooking oil of choice, for cooking
Optional Ingredients
- 1/2 cup chopped cilantro
- Sour cream, for serving
- Jalapenos, for serving
Instructions
- Preheat and Cook Chicken: Preheat the griddle to medium heat. Add your preferred cooking oil, then place the chicken thighs (or breasts) onto the griddle. Season with kosher salt, pepper, and BBQ seasoning blend. Cook the chicken for about 6 minutes, stirring occasionally with spatulas to ensure even cooking.
- Add BBQ Sauce and Hot Honey: Pour in 3 tablespoons of BBQ sauce and 2 tablespoons of hot honey over the chicken. Stir and cook together for an additional 2 minutes to allow the flavors to meld. Once done, remove the chicken from the griddle, scrape the surface clean, and reduce the heat to medium-low.
- Prepare Tortillas and Fillings: Add a bit more cooking oil to the griddle and lay the flour tortillas flat. On one half of each tortilla, sprinkle half of the shredded cheese. Next, layer on the cooked BBQ chicken, then drizzle a little extra BBQ sauce and hot honey over the filling. If using, scatter chopped cilantro on top, then finish with the remaining cheese.
- Cook the Quesadillas: Fold the empty side of each tortilla over the filled side to form a half-moon shape. Cook each quesadilla on the griddle for about 1 to 2 minutes per side until the cheese is melted and the tortillas achieve a crispy, golden-brown exterior.
- Serve: Remove the quesadillas from the griddle and serve hot with optional sour cream and jalapenos on the side for added creaminess and heat.
Notes
- For a spicier kick, increase the amount of hot honey or add chopped jalapenos inside the quesadillas.
- Use chicken breasts if you prefer leaner meat; cooking time may vary slightly.
- Try different cheese blends such as cheddar, Monterey Jack, or a Mexican cheese blend for varied flavors.
- Make sure to keep an eye on the tortillas while cooking to avoid burning.
- Leftover quesadillas can be refrigerated and reheated on a pan or griddle for best texture.
