Blackstone Hot Honey BBQ Chicken Quesadillas

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Blackstone Hot Honey BBQ Chicken Quesadillas

Introduction

Imagine the sizzle of a hot griddle, the sweet-and-smoky perfume of BBQ sauce mingling with floral honey and a whisper of heat, and the satisfying crunch as a golden tortilla gives way to molten, stringy cheese and tender, charred chicken. These Blackstone Hot Honey BBQ Chicken Quesadillas are all that—and more: a harmony of textures (crispy exterior, gooey interior) and flavors (smoky, sweet, tangy, and a subtle heat) that comforts and excites at once.

This recipe is perfect for game-day crowds, weeknight dinners when you want something fast and impressive, casual backyard gatherings, or for anytime you want handheld comfort food with a gourmet twist. They’re also a wonderful make-ahead party food: cook the filling, crisp them on the griddle in minutes, and watch people line up.

At a Glance

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4 quesadillas (serves 4)
  • Difficulty Level: Easy — great for home cooks of any skill level

Nutritional Breakdown

Nutrition estimates are approximate and were calculated using USDA FoodData Central reference values for common ingredients; actual values will vary depending on brands and exact measurements.

Per serving (1 quesadilla, serves 4):

  • Calories: ~890 kcal
  • Protein: ~55 g
  • Carbohydrates: ~49 g
  • Fat: ~48 g
  • Saturated Fat: ~22 g
  • Fiber: ~3 g
  • Sugar: ~8–12 g (from BBQ sauce and hot honey)
  • Sodium: ~1,200–1,600 mg

Notes:

  • These values are estimates for guidance only. For individualized nutrition advice, consult resources such as the USDA FoodData Central or a registered dietitian. The USDA’s nutrient database is a reliable government source for ingredient-level data.

Why You’ll Love It

  • Bold, balanced flavor: The smoky BBQ melds with sweet hot honey to create a complex, craveable sauce that contrasts beautifully with melty cheese and charred chicken.
  • Crowd-pleaser: Handheld, shareable, and easy to cook in batches on a griddle—ideal for parties and family meals.
  • Fast & flexible: From raw chicken to plated quesadilla in about 20 minutes once your griddle is hot. It’s a great option when you want something impressive but quick.
  • Comfort food with a twist: Familiar quesadillas get an elevated, restaurant-worthy upgrade that still feels cozy and approachable.

Method & Process

Ingredients

  • cooking oil of choice (about 1–2 tablespoons, divided)
  • 1 pound boneless, skinless chicken thighs (or chicken breasts)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • BBQ seasoning blend (about 1–2 teaspoons) — or your favorite dry rub
  • 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 (cheddar, Monterey Jack, or a blend)
  • 1/2 cup chopped cilantro (optional)
  • Optional toppings: sour cream, pickled or fresh jalapeños

Optional ingredients & substitutions

  • Use chicken breasts instead of thighs for leaner meat.
  • Substitute gluten-free tortillas for a gluten-free option.
  • Swap shredded pepper jack for extra heat or smoked gouda for smoky richness.
  • Use store-bought or homemade hot honey (mix honey + a pinch of red pepper flakes).

Step-by-step Instructions

  1. Preheat griddle to medium heat.
  2. Add about 1 tablespoon cooking oil to the griddle and spread it so the cooking surface is lightly oiled.
  3. Season the 1 pound chicken thighs with kosher salt, pepper, and the BBQ seasoning blend.
  4. Place the chicken on the preheated griddle and cook about 6 minutes, mixing a few times with spatulas to promote even browning and to break the pieces up as they cook.
  5. Add 3 tablespoons BBQ sauce and 2 tablespoons hot honey to the chicken, stir and cook 2 more minutes until the chicken is coated and glazed. Remove the chicken from the griddle and scrape the surface clean. Lower the griddle heat to medium-low.
  6. Add a bit more cooking oil to the griddle and lay the 4 tortillas flat.
  7. On one half of each tortilla, sprinkle about half of the shredded cheese (approximately 1.5 cups total spread across the 4 tortillas).
  8. Top the cheese with the cooked BBQ-hot honey chicken, drizzle a little extra BBQ sauce and hot honey over the chicken (optional), and sprinkle cilantro if using. Finish with the remaining cheese.
  9. Fold the empty side of each tortilla over the filled side to create a half-moon quesadilla.
  10. Cook the quesadillas about 1–2 minutes per side, pressing slightly with a spatula, until the cheese is melted and the tortillas are crisped to your preference. Flip carefully to avoid losing fillings.
  11. Remove from griddle, let rest 1 minute, then slice into wedges. Serve with sour cream and jalapeños if desired.

Practical tips

  • Avoid overfilling the tortillas—too much filling makes flipping messy and prevents a crisp edge.
  • Cook chicken pieces to at least 165°F (74°C) internal temperature for safety; use a thermometer if unsure.
  • If your cheese isn’t melting properly, lower the heat slightly and cover briefly with a lid or sheet pan to trap heat.
  • Scrape and oil the griddle between protein and tortilla phases to prevent sticking and burnt bits.

Best Pairings

  • Sauces & dips: Sour cream, avocado crema, or a tangy lime-cilantro yogurt dip.
  • Sides: Cilantro-lime rice, charred corn salad, or a crunchy slaw to cut richness.
  • Drinks: An ice-cold lager, a citrusy margarita, or a fizzy iced tea.
  • Presentation tip: Stack sliced quesadilla wedges on a wooden board with small bowls of toppings (sour cream, extra BBQ, hot honey, pickled jalapeños) for an inviting spread.

Storing Leftovers

  • Room temperature: Do not leave perishable cooked chicken quesadillas at room temperature for more than 2 hours (1 hour if >90°F/32°C). After that, food safety risk increases.
  • Refrigeration: Store in an airtight container for 3–4 days. Reheat in a skillet or air fryer for best texture.
  • Freezer: Wrap individually in foil and place in a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven or air fryer, then finish on a hot griddle for crispness.

Chef’s Advice

  • Best cheese choices: Use a blend of a melty cheese (Monterey Jack, mozzarella) and a flavorful cheese (sharp cheddar) for both stretch and taste.
  • Texture keys: A medium-low finish on the griddle ensures the cheese melts without burning the tortilla.
  • Don’t crowd the griddle: Cook in batches if needed so each quesadilla gets even heat and crisping.
  • Flavor boost: A quick squeeze of fresh lime over the finished quesadilla brightens the richness and complements the honey heat.

Creative Twists

  1. Vegan version
  • Use plant-based chicken (store-bought crumbles or marinated tofu), vegan BBQ sauce and vegan cheese. Use a neutral oil and cook similarly on a well-oiled griddle.
  1. Gluten-free option
  • Swap flour tortillas for large gluten-free tortillas or corn tortillas (note: corn tortillas are smaller—double up if needed).
  1. Smoky pineapple variation
  • Add grilled pineapple chunks to the filling for a sweet-smoky contrast that pairs beautifully with the hot honey.
  1. Green chili & avocado
  • Mix in roasted green chilies and sliced avocado for a Southwestern flair.

All Your Questions Answered

Q: Can I use pre-cooked rotisserie chicken?
A: Yes—simply shred and toss it with the BBQ sauce and hot honey on the griddle just to heat through (1–2 minutes).

Q: My quesadillas are soggy—how do I get them crisp?
A: Cook a little longer at medium-low and press gently with a spatula. Finish on a slightly higher heat for 10–20 seconds per side to achieve surface crispness.

Q: How can I reduce calories or fat?
A: Use chicken breasts, reduce cheese amount or choose lower-fat cheese, and use low-sugar BBQ sauce. Serve smaller portions with a big side salad.

Q: Can I make the filling ahead?
A: Yes—prepare the chicken filling up to 3 days in advance. Reheat and assemble on the griddle when ready to serve.

Q: What’s a good way to reheat without making them rubbery?
A: Reheat in a skillet over medium heat with a drop of oil, flipping until warmed and crisp—avoid microwaves unless short bursts are needed.

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Conclusion

Give these Blackstone Hot Honey BBQ Chicken Quesadillas a try the next time you want a fast, flavorful crowd-pleaser—then share your photos and tweaks with the community. For inspiration and a similar take on hot honey BBQ chicken made on a griddle, check out this detailed variation at Blackstone Hot Honey BBQ Chicken Quesadillas – If You Give a Girl …, and for another appetizer-focused riff try the Blackstone Hot Honey BBQ Chicken Bites recipe here: Blackstone Hot Honey BBQ Chicken Bites – Cooks Well With Others. Happy grilling—tell me how yours turned out!

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Blackstone Hot Honey BBQ Chicken Quesadillas

  • Author: recipechangegmail-com
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free Option Available
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Description

Deliciously crispy quesadillas filled with BBQ chicken, sweet hot honey, and melty cheese—perfect for gatherings or quick weeknight dinners.

Ingredients

Scale
  • 1–2 tablespoons cooking oil
  • 1 pound boneless, skinless chicken thighs (or chicken breasts)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 teaspoons 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 (cheddar, Monterey Jack, or a blend)
  • 1/2 cup chopped cilantro (optional)
  • Optional toppings: sour cream, pickled or fresh jalapeños

Instructions

  1. Preheat griddle to medium heat.
  2. Add about 1 tablespoon cooking oil to the griddle and spread it evenly.
  3. Season chicken thighs with salt, pepper, and BBQ seasoning blend.
  4. Cook chicken on the griddle for about 6 minutes, mixing occasionally.
  5. Add BBQ sauce and hot honey to the chicken, stir, and cook for 2 more minutes.
  6. Remove chicken from the griddle and lower heat to medium-low.
  7. Add a bit more oil to the griddle and lay tortillas flat.
  8. On one half of each tortilla, sprinkle half of the shredded cheese.
  9. Top with BBQ-hot honey chicken and drizzle additional BBQ sauce and hot honey (optional).
  10. Finish with remaining cheese and fold the tortillas into half-moons.
  11. Cook quesadillas 1–2 minutes per side until crispy and cheese is melted.
  12. Remove, let rest for a minute, then slice into wedges.
  13. Serve with sour cream and jalapeños if desired.

Notes

Avoid overfilling the tortillas for easier flipping and crisp edges. Cook chicken to an internal temperature of 165°F (74°C).

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 890
  • Sugar: 10g
  • Sodium: 1300mg
  • Fat: 48g
  • Saturated Fat: 22g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 3g
  • Protein: 55g
  • Cholesterol: 120mg

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