I can hear the kids setting the table as the sweet, spicy smell of hot honey and BBQ sauce starts to sing from the griddle. It takes me back to a summers-eve porch where my grandmother would flip chicken and tell stories about the river. Tonight, the sizzle is a little louder and the tortillas are waiting, but the feeling is the same: simple food, shared laughter, and a meal that brings everyone close. If you like quick dinners that taste like a warm hug, you are in the right place. I also love how this recipe plays well with my weeknight honey BBQ chicken and rice for nights when we want a full spread.
Why This Blackstone Hot Honey BBQ Chicken Quesadillas Feels Like Home
There is something honest about quesadillas. They fold everything we love into one warm pocket: melty cheese, tangy BBQ, and the little kick of hot honey that wakes up sleepy weeknights. Blackstone Hot Honey BBQ Chicken Quesadillas feel like home because they are fast, forgiving, and made for sharing.
Meanwhile, the BBQ and hot honey pairing is both sweet and bright. It reminds me of backyard picnics and my father brushing sauce on ribs with a careful hand. Texture matters too. Crispy tortilla edges and gooey cheese create contrast that keeps everyone coming back for another piece.
Why this works for busy nights is simple: one griddle, minimal cleanup, and flexible ingredients. The chicken cooks quickly and the tortillas brown in minutes. The result is comfort without a lot of fuss, and that is the heart of home cooking to me.
The Simple Magic Behind Blackstone Hot Honey BBQ Chicken Quesadillas
I call it simple magic because a few good choices lead to a big payoff. You do not need exotic tools or long marinating to get deep flavor. Salt, pepper, a little BBQ seasoning, and the hot honey finish do the heavy lifting.
When you cook the chicken on a hot flat top it gets a gentle crust that locks in juices. Then the sauce and honey finish on the griddle add gloss and caramel. Color is your cue here. Look for a caramelized brown on the chicken and a golden crisp on the tortillas. Aroma tells you everything too. Once that sweet, smoky scent fills your kitchen, everyone will know dinner is close.
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
How to Make Blackstone Hot Honey BBQ Chicken Quesadillas, The Heartwarming Way
Step-by-step we keep it cheerful and clear. Start by preheating your griddle to medium so it warms evenly. Next up, cook the seasoned chicken until it colors and the juices run clear. From there, add the sauce and hot honey and let it mingle for a minute or two.
When you build the quesadillas, think layers of flavor. Cheese first, then the saucy chicken, a few sprinkles of cilantro, and a final blanket of cheese. Folding the tortilla traps the steam and melts the cheese into gooey goodness. Flip once or twice until both sides are toasted and the cheese is fully melted.
If you like, you can use techniques from my Blackstone garlic parmesan chicken technique to get an even better sear on your protein. Small steps like a hot surface and a little patience make a big difference.
Ingredients You’ll Need
- Cooking oil of choice
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- Kosher salt
- Freshly ground pepper
- 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
- 1/2 cup chopped cilantro (optional)
- Optional toppings: sour cream
- Optional toppings: jalapenos
A friendly note: do not skip the fresh herbs if you can. Cilantro gives brightness and makes the quesadillas feel festive. But use what is in your fridge; this dish is forgiving. If you are leaning lighter, use chicken breasts and a little less cheese. If you want more richness, add a touch of butter while toasting. If you are serving a salad on the side, try pairing with our favorite apple feta salad.
Step-by-Step Directions
-
Preheat griddle to medium.
Add cooking oil so the surface is lightly slick.
Heat until the oil shimmers and the griddle is evenly warm. -
Add chicken, kosher salt, pepper, and BBQ seasoning.
Cook 6 minutes, mixing a few times with spatulas.
Aim for a golden brown; a little crust builds flavor. -
Add BBQ sauce and hot honey.
Cook 2 more minutes, mixing together so the pieces glaze.
Remove the chicken and scrape the griddle clean; 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.
This helps the filling stick and the tortilla to crisp properly. -
Add chicken, drizzle a little more BBQ sauce and hot honey, add cilantro if using, and remaining cheese.
Work quickly so the cheese starts melting without overcooking the tortilla.
Think in layers and keep the heat gentle now. -
Fold the empty side of each tortilla over the filled side and cook the quesadillas a minute or two per side.
Flip with confidence; you want golden brown outside and melted inside.
Remove once the cheese is melted and the tortillas are crisped how you prefer. -
Serve with sour cream and jalapenos if desired.
Slice into wedges and let everyone pick their favorite topping.
A little drizzle of extra hot honey at the end is my signature move.
Quick tip: let the chicken rest for a minute after removing it from the griddle. It keeps the juices in and makes assembly less messy. Let the kids help add toppings. It is an easy step they love.
Serving Blackstone Hot Honey BBQ Chicken Quesadillas with Love
We eat this family-style in the center of the table. I put the sliced quesadillas on a big board, bowls of sour cream, a jar of extra hot honey, and pickled jalapenos so everyone can customize plates. The kids pass the sides and tell each other about their day while they sneak extra cheese.
Sides that pair well are simple: a crisp green salad, chips and salsa, or a warm bowl of beans. If you want a bright contrast, try a tangy slaw or our apple feta salad for a seasonal touch. The goal is hands-on sharing and relaxed conversation, not perfection.
I find that plating in a communal way invites stories. Once, my son declared he would make his own restaurant and named it Quesadilla Corner. He drew menus and everything. Those little moments are what make cooking feel important.
Storage & Reheat Tips (Keeping the Goodness)
Leftovers are a blessing here, and they reheat well with a little care. To store, cool the quesadillas to room temperature and place them in an airtight container. They keep in the fridge for up to 3 days.
For reheating:
- Oven or toaster oven: Preheat to 350 F, place on a baking sheet, and heat 8 to 10 minutes. This brings back the crispness and melts the cheese evenly.
- Skillet: Warm a nonstick pan over medium-low, and re-toast each side for 2 to 3 minutes until warmed through.
- Microwave: The microwave is fine for a fast lunch. Cover with a damp paper towel and heat 30 to 60 seconds, but expect a softer tortilla.
If you want to hold them a short time before serving, keep them on a baking sheet in a low oven around 200 F. This keeps them warm without drying them out.
My Kitchen Notes & Shortcuts
- Use thighs or breasts. Thighs stay juicier and forgive a little extra cooking time. Breasts are leaner if your family prefers that.
- Make the sauce ahead. Mix BBQ sauce and hot honey in a small jar and keep in the fridge. It saves time and doubles as a dipping sauce.
- Double batch the chicken. Cook extra and stash it for tacos, bowls, or quick quesadillas later. Stored properly, cooked chicken keeps 3 to 4 days.
- Pre-shred your cheese. Pre-shredded blends may contain anti-caking agents. Shred at home for a silkier melt.
- If short on time, use an air fryer for the chicken by following basic air fryer chicken breast tricks and then assemble on the griddle.
These small prep moves keep weeknight dinners calm and delicious.
Family-Friendly Variations
Make it your own. Here are ways we change things up without losing that cozy feeling.
- Kid-friendly: Use mild cheese and omit jalapenos. Offer extra BBQ sauce for dipping.
- Lighter version: Swap half the cheese for a lower-fat variety and use chicken breast.
- Veggie boost: Add sautéed peppers and onions or roasted corn for texture.
- Spicy lovers: Add a pinch of cayenne to the BBQ seasoning or use spicy cheddar.
- Unfolded option: Serve the chicken over rice or in bowls for a quesadilla-free meal that keeps the same flavors. If you want a fresh salad side, try pairing with a crunchy seasonal salad for contrast.
Remember, the best version is the one your family loves. Give it a try and let their tastes guide tweaks.
FAQs About Blackstone Hot Honey BBQ Chicken Quesadillas
Q: Can I make this ahead for a busy week?
A: Absolutely. Cook the chicken, cool it, and store it for up to 3 days. Assemble and toast the quesadillas the night you plan to eat for the best texture.
Q: Can I use a regular skillet instead of a griddle?
A: Yes. A heavy skillet works great. Cook in batches and aim for medium heat so the tortillas brown without burning.
Q: My cheese leaks out when I fold. Any tips?
A: Sprinkle cheese in the center and press gently after folding. Use medium-low heat while melting so the cheese softens before the tortilla crisps too much.
Q: Is hot honey very spicy?
A: It varies. Hot honey has a sweet base with a gentle heat. Start with 2 tablespoons and taste. You can drizzle more at the end for a bolder kick.
Q: How do I keep tortillas from getting soggy?
A: Toast them on the griddle first for a few seconds before adding fillings. That initial heat creates a barrier that helps keep them crisp.
One Final Thought from My Kitchen
Cooking for family is my favorite kind of work. The Blackstone Hot Honey BBQ Chicken Quesadillas are quick, fun, and full of flavor. They are the kind of meal that sits at the center of a table while stories build and small hands reach for another wedge. If you try this, be playful with the toppings and let the kids name the quesadilla. It is a little ritual that turns food into memory.
Conclusion
If you want to see another take on these flavors and a full recipe write up that inspired me, check out the original original Blackstone Hot Honey BBQ Chicken Quesadillas post for more photos and notes. For a slightly different spin using bite sized pieces that make great appetizers, I also recommend this Blackstone Hot Honey BBQ Chicken Bites inspiration which is perfect for parties.
Until next time, happy cooking and may your kitchen be full of warmth, laughter, and the smell of something wonderful on the griddle.
Blackstone Hot Honey BBQ Chicken Quesadillas
Ingredients
Method
- Preheat the griddle to medium heat.
- Add cooking oil to the griddle to create a light slick.
- Once the oil shimmers and the griddle is warm, add chicken, kosher salt, pepper, and BBQ seasoning.
- Cook the chicken for 6 minutes, mixing occasionally until golden brown.
- Add BBQ sauce and hot honey to the chicken and cook for 2 more minutes, mixing to glaze.
- Remove the chicken from the griddle and scrape it clean, lowering the heat to medium-low.
- Add more cooking oil and lay the tortillas flat on the griddle.
- Sprinkle half of the cheese on one side of each tortilla.
- Add the cooked chicken, drizzle additional BBQ sauce and hot honey, sprinkle cilantro, and add remaining cheese.
- Fold each tortilla over and cook for 1-2 minutes per side until golden brown and cheese is melted.
- Remove the quesadillas from the griddle and let cool slightly before slicing into wedges.
- Serve with sour cream and jalapenos, allowing everyone to customize their portions.
- Drizzle additional hot honey over the servings.