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Spicy-sweet chicken, a drizzle of hot honey, and plenty of gooey cheese melt together inside golden, crispy tortillas for the kind of BBQ-inspired quesadilla you will crave all summer. This recipe shines on the Blackstone griddle and always disappears in minutes at backyard gatherings or family dinners in my house.
The first time I made these I tossed in some leftover BBQ sauce and a healthy squeeze of hot honey on a whim expecting nothing special but everyone ended up raving and begging for seconds. Now it is a regular staple when we fire up the griddle.
Ingredients
- Cooking oil of choice: This helps the tortillas turn crisp and gets the chicken golden. Use a high smoke point oil like avocado or canola for best results on the griddle.
- Boneless skinless chicken thighs or chicken breasts: Go for thighs for juiciness breasts for leaner meat. Cut large pieces so they cook evenly.
- Kosher salt and pepper: Key for seasoning and bringing out the savory notes in the chicken.
- BBQ seasoning blend: Choose your favorite blend with brown sugar smoked paprika or chili powder for a punch of flavor.
- BBQ sauce: This adds tangy sticky richness and pairs perfectly with smoky chicken. Try to get a thick kind that clings well.
- Hot honey: The star ingredient. Gives a sweet fiery edge. Look for one with chili flakes or infuse quality honey with your favorite hot sauce.
- Large burrito size flour tortillas: Bigger tortillas allow for hearty stuffing and fold without tearing.
- Shredded cheese of choice: Go for Monterey Jack cheddar or a blend for the best melt and flavor. Pre-shredded works for speed but fresh melts smoother.
- Chopped cilantro (optional): A pop of fresh herbiness that balances the heat.
- Optional toppings: Sour cream for creamy coolness and sliced jalapenos for a spicy kick if you like extra heat.
Step-by-Step Instructions
- Preheat and Sear Chicken:
- Get the Blackstone griddle medium hot slick it with cooking oil then scatter the chicken pieces across the surface. Sprinkle everything with kosher salt pepper and BBQ seasoning. Sauté for about six minutes flipping and stirring every minute or so until you see golden seared edges. This step is crucial for building deep meaty flavor.
- Sauce and Glaze the Chicken:
- Pour on BBQ sauce and hot honey over the chicken while it is still sizzling. Toss everything together for two more minutes letting the sauce bubble and caramelize a bit. Once every piece looks glossy pull the chicken off the heat and set aside. Scrape your griddle spotlessly clean and lower the heat so nothing sticks for the next step.
- Build the Quesadillas:
- Add another drizzle of cooking oil to the warmed griddle and lay out the tortillas flat. Scatter half your shredded cheese in an even layer over one half of each tortilla. Pile on the saucy chicken drizzle with more BBQ sauce and hot honey and scatter chopped cilantro on if you want. Top everything with the rest of the cheese for unbeatable melt.
- Fold and Griddle:
- Carefully fold the empty side of each tortilla over the filling like a giant taco. Use your spatula to gently press them down. Let each quesadilla cook for one to two minutes per side or until the cheese is oozing and the tortillas are brown and crisp at the edges. Flip with care.
- Slice and Serve:
- Move the finished quesadillas onto a board or tray. Slice into wedges while hot and serve immediately with your favorite toppings. A dollop of sour cream or spicy jalapeno rings make them even better.
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The first time I experimented with hot honey in these quesadillas it totally transformed the dish from basic BBQ into something that everyone talked about all night. Adding cilantro was my grandma’s trick and now it reminds me of summer cookouts with her laughing over the grill.
Storage Tips
If you have leftovers cool quesadillas completely and store wrapped in foil or a sealed container in the fridge. They keep well for up to two days. Reheat on the griddle or in a skillet to restore their crispiness skip the microwave to avoid soggy tortillas.
Ingredient Substitutions
Swap chicken thighs for breasts if you want leaner filling or use shredded rotisserie chicken for a shortcut. No hot honey Just stir a bit of chili flakes or hot sauce into regular honey and let it sit for a few minutes. Any good melty cheese works try mozzarella for stretch or pepper jack for more heat.
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Serving Suggestions
Serve these with a big backyard salad grilled corn or cool guacamole for a casual meal. If you want them as appetizers slice smaller and let everyone dip in extra BBQ sauce or ranch. They are awesome picnic food and stay crisp when wrapped in parchment.
Cultural and Historical Context
Quesadillas have a long and beloved tradition in Mexican cuisine usually filled with cheese and griddled to perfection. This version borrows from both classic barbecue and quesadilla traditions bringing a touch of American boldness and smoky sweet flavors to the Mexican-inspired tortilla melt. Hot honey is a modern twist that brings energy to the whole dish.
Recipe FAQs
- → What cut of chicken works best here?
Boneless, skinless chicken thighs or breasts are ideal. Thighs provide more juiciness and flavor, while breasts give a leaner bite.
- → How does hot honey affect the flavor?
Hot honey adds a sweet warmth that contrasts nicely with the smoky BBQ seasoning, enhancing both heat and sweetness.
- → Can I substitute the cheese used?
Yes, shredded cheeses like cheddar, Monterey Jack, or a Mexican blend melt well for a creamy and flavorful filling.
- → What’s the best cooking surface for these quesadillas?
A griddle or flat top grill works perfectly to achieve a crisp tortilla exterior while melting the cheese thoroughly inside.
- → Are there toppings that complement this dish?
Sour cream offers a cool balance to the heat, while jalapenos add an extra kick. Fresh cilantro garnishes with herbaceous notes.
- → How long should I cook the chicken on the griddle?
Cook the chicken for about 6 minutes on medium heat until browned, then add sauces and continue for 2 more minutes to ensure flavor absorption.