Blackstone Hot Honey BBQ Chicken Quesadillas

Picture this: it’s a warm evening, the Blackstone is fired up, the smell of BBQ and honey is floating through the backyard air, and everyone — and we mean everyone — is suddenly very interested in what you’re making. That’s the power of these Hot Honey BBQ Chicken Quesadillas, and once you make them, you’ll understand why they become a permanent fixture in your dinner rotation.

We’re talking crispy, golden tortillas stuffed with smoky BBQ chicken, gooey melted cheese, and drizzled with hot honey that hits you with this perfect sweet-then-spicy punch. It’s the kind of meal that makes people put their phones down at the dinner table. High praise. Deeply deserved.

And the Blackstone flat top griddle? It’s the secret weapon here. The wide, even heat gives you that perfect all-over crisp that a regular pan or skillet just can’t replicate. If you’ve been on the fence about Blackstone cooking — this is the recipe that’s going to tip you right over. Let’s get into it.

What Makes This Recipe Awesome

First — the flavor combination is genuinely spectacular. BBQ + hot honey + cheese sounds almost too good to be real, but it absolutely works. The smoky, tangy BBQ sauce plays perfectly against the sweet heat of the hot honey, and the melted cheese ties it all together in a way that should probably be illegal. It’s not. But it feels like it should be.

Second — the Blackstone griddle is an absolute game-changer for quesadillas. The flat, even cooking surface means every inch of that tortilla gets perfectly golden and crispy — no pale, floppy spots, no uneven cooking, no wrestling with a round pan trying to flip something too big for it. Just gorgeous, evenly crisped quesadillas from edge to edge. It’s idiot-proof, honestly.

Third — this recipe is fast. We’re talking 30 minutes from prep to plate, including cooking the chicken. It’s weeknight-friendly and weekend-worthy at the same time. Make it for a casual Tuesday dinner, or serve it as a crowd-pleasing appetizer at your next cookout — it works either way.

And let’s not overlook the customization factor. This recipe is a solid base that you can riff on endlessly. More heat? Done. Extra cheese? Obviously. Different protein? Go for it. The framework is flexible and forgiving — which is exactly what a great weeknight recipe should be.

Shopping List – Ingredients

Here’s everything you need for 4 generous quesadillas (serves 3–4 people). Grab these and you’re basically already halfway there:

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs — thighs are juicier and more forgiving on the griddle. Breasts work too, just don’t overcook them.
• 1/2 cup BBQ sauce — use your favorite. Smoky or hickory-style BBQ sauce works best here for depth of flavor.
• 2 tablespoons hot honey — store-bought is totally fine. Mike’s Hot Honey is a classic go-to, or make your own by stirring red pepper flakes into warm honey.
• 1 teaspoon smoked paprika — adds a gorgeous smokiness that amplifies the BBQ flavor. Don’t skip it.
• 1/2 teaspoon garlic powder — because everything is better with garlic powder. Everything.
• Salt and black pepper to taste — season generously before cooking.
• 1 tablespoon neutral oil — avocado oil or vegetable oil. For cooking the chicken on the griddle.

For the Quesadillas:

• 4 large flour tortillas (10-inch) — large tortillas give you maximum filling space and the best crisp-to-filling ratio. Corn tortillas also work but are smaller and more delicate.
• 2 cups shredded Monterey Jack or pepper jack cheese — Monterey Jack melts like a dream. Pepper Jack adds extra heat. A blend of both is the move.
• 1/2 red onion, thinly sliced — adds a slightly sweet, caramelized bite when it hits the hot griddle. Essential.
• 1/2 cup corn kernels — fresh, frozen (thawed), or canned (drained). Adds sweetness and texture. Optional but IMO very much worth it.
• 1/4 cup fresh cilantro, roughly chopped — for freshness. If you’re one of those cilantro-tastes-like-soap people, skip it or use flat-leaf parsley instead.
• Extra hot honey and BBQ sauce for drizzling — for serving. This is non-negotiable. The finishing drizzle is what takes it from great to unforgettable.
• Sour cream, guacamole, or salsa for dipping — your call. All three are correct answers.

Step-by-Step Instructions

Fire up that Blackstone and let’s get cooking. This moves fast, so read through once before you start:

1. Preheat the Blackstone griddle. Heat your Blackstone to medium-high (around 375–400°F). Let it preheat fully for at least 5 minutes before anything goes on it. A properly preheated griddle is the difference between golden-crispy and pale-and-sad.
2. Season the chicken. Pat your chicken dry with paper towels (this helps it sear instead of steam). Season both sides generously with smoked paprika, garlic powder, salt, and black pepper. Don’t be timid — the seasoning is what builds the base flavor.
3. Cook the chicken on the griddle. Add a tablespoon of oil to the hot griddle and lay the chicken down. Cook for 5–7 minutes per side (depending on thickness) until cooked through and nicely charred. FYI — internal temp should hit 165°F. Don’t guess; use a meat thermometer.
4. Sauce and rest the chicken. Transfer the cooked chicken to a cutting board. Immediately brush it generously with BBQ sauce and drizzle with hot honey. Let it rest for 5 minutes — this is important, it keeps the juices inside the meat instead of all over your cutting board.
5. Chop or shred the chicken. Slice the chicken into thin strips or shred it with two forks. Toss it in any remaining BBQ sauce and hot honey from the board. Every single piece should be coated in that glossy, sticky goodness.
6. Sauté the onions and corn. On the same griddle (don’t wash it — that’s flavor), add the sliced red onion and corn. Cook for 3–4 minutes, stirring occasionally, until the onion softens and gets a little color. Season lightly with salt and pepper. Scoop off to the side.
7. Assemble the quesadillas. Lay a tortilla flat on the griddle. Cover one half with a generous handful of cheese, then pile on the BBQ chicken, sautéed onions, corn, and cilantro. Add another layer of cheese on top — yes, cheese on both sides of the filling. This is load-bearing cheese and it holds everything together.
8. Fold and cook. Fold the empty half of the tortilla over the filled half. Press down gently with a spatula. Cook for 2–3 minutes until the bottom is deep golden brown, then carefully flip and cook the other side for another 2 minutes. You want it crispy and the cheese fully melted.
9. Slice and serve. Transfer to a cutting board and slice into wedges. Drizzle with extra hot honey and BBQ sauce. Serve immediately with sour cream, guac, or salsa. Watch them disappear in approximately four minutes.

Health Benefits

Yes, this is an indulgent recipe — and it earns that. But it’s not without its legitimate nutritional highlights. Let’s give credit where it’s due:

Chicken is one of the leanest, most complete protein sources available. A single serving provides around 25–30 grams of high-quality protein, essential for muscle repair, immune function, and keeping you full and satisfied. Chicken thighs also contain iron and zinc, which support energy levels and overall immunity.

Honey contains antioxidants, enzymes, and small amounts of vitamins and minerals that refined sugar simply doesn’t have. Raw honey in particular has antibacterial and anti-inflammatory properties. The hot component — typically chili peppers or red pepper flakes — contains capsaicin, which has been studied for its metabolism-boosting and anti-inflammatory effects. So the hot honey isn’t just delicious, it’s doing work.

Smoked paprika is made from dried red peppers and contains Vitamin A, iron, and antioxidants including beta-carotene and capsanthin, which support eye health and help reduce oxidative stress in the body. It also makes everything taste smoky and incredible, which is good for the soul.

Red onion is loaded with quercetin — a powerful antioxidant with anti-inflammatory properties. It also contains Vitamin C, fiber, and prebiotics that support gut health. The fact that it also makes these quesadillas taste better is a lovely bonus.

Corn provides dietary fiber, B vitamins, and antioxidants including lutein and zeaxanthin, which are associated with eye health. It also adds natural sweetness and a satisfying texture that makes the whole quesadilla more interesting.

Avoid These Mistakes

A few easy-to-make errors can stand between you and quesadilla perfection. Here’s what not to do:

• Not preheating the griddle long enough. Putting tortillas on an underheated Blackstone is how you get pale, limp quesadillas instead of crispy golden ones. Give it a full 5 minutes to heat evenly before anything goes on it. Patience here pays off massively.
• Overstuffing the quesadilla. More filling sounds better, but an overstuffed quesadilla won’t fold properly, the filling falls out everywhere, and it’s nearly impossible to flip without catastrophe. Be generous but realistic. The fold should close cleanly.
• Skipping the cheese on both sides of the filling. Cheese on one side means your filling slides around and the quesadilla falls apart when you cut it. Put cheese directly on the tortilla, then filling, then more cheese on top. The cheese acts as glue. Structural, delicious glue.
• Cutting into the chicken before it rests. Slice right off the griddle and all those juices pour out onto the board, leaving you with dry chicken inside the quesadilla. Let it rest 5 minutes. Set a timer if you need to. This step is non-negotiable.
• Cooking on too high heat. Crank the Blackstone too hot and your tortillas scorch on the outside before the cheese has time to melt inside. Medium to medium-high is the sweet spot — it takes a minute longer but the results are worth it.
• Forgetting the finishing drizzle. The hot honey and BBQ sauce drizzle at the end isn’t a garnish — it’s a key part of the flavor. Skipping it is like making the effort of a great recipe and then not crossing the finish line. Always drizzle.

Variations You Can Try

Once you’ve nailed the original, here are some fun directions to take these quesadillas:

• Pulled Pork Version: Swap the chicken for pulled pork — either smoked low-and-slow or made in a slow cooker. The BBQ hot honey combo works even better with pork. This is the cookout version and it absolutely slaps.
• Buffalo Chicken Twist: Instead of BBQ sauce, toss the cooked chicken in buffalo sauce and skip the hot honey. Add blue cheese crumbles inside and serve with ranch dipping sauce. Hot, tangy, creamy — outstanding.
• Vegetarian Version: Skip the chicken and load up with BBQ-seasoned black beans, roasted sweet potato chunks, corn, and peppers. Still drizzle the hot honey. Still completely delicious. Don’t let anyone tell you vegetarian food can’t be satisfying.
• Breakfast Quesadilla Edition: Use the leftover BBQ chicken from dinner, add scrambled eggs and cheddar cheese, and make these on the Blackstone for weekend brunch. Morning quesadillas are criminally underrated.
• Extra Spicy Version: Add sliced fresh jalapeños or pickled jalapeños inside the quesadilla and use extra-hot honey for the drizzle. Serve with a cooling dollop of sour cream to balance the heat. For people who don’t mess around.
• Smash Quesadilla Style: Spread a thin layer of refried beans on the tortilla before adding the cheese and chicken. It adds creaminess, helps everything stick together, and makes the whole thing feel heartier. Once you try this, you won’t go back.

FAQ (Frequently Asked Questions)

Can I make this without a Blackstone griddle?

You absolutely can — a large cast iron skillet or non-stick pan on the stovetop works well. You won’t get quite the same edge-to-edge crisp as the flat top, but you’ll still get a very solid quesadilla. Cook the chicken separately first, then assemble and crisp in the pan. A cast iron gives the best results if you have one.

What’s the best cheese for quesadillas?

Monterey Jack is the classic go-to — it melts evenly and has a mild, creamy flavor that doesn’t compete with the BBQ sauce. Pepper Jack adds heat. Cheddar adds sharpness. An Oaxacan cheese blend makes it stretch dramatically (impressive and delicious). Whatever you use, shred it yourself rather than buying pre-shredded — the anti-caking coating on pre-shredded cheese affects how it melts.

Can I use rotisserie chicken to save time?

Yes, and honestly it’s a great shortcut. Shred the rotisserie chicken, toss it in BBQ sauce and hot honey, warm it briefly on the griddle, and you’ve cut the prep time to about 10 minutes. Nobody needs to know. We won’t tell.

How hot should my hot honey be?

That’s entirely up to you and your heat tolerance. Mike’s Hot Honey is a gentle, accessible heat level that most people enjoy. If you want more fire, add extra red pepper flakes or use a spicier variety. If you’re serving this to kids or heat-sensitive people, you can dial it back or use regular honey and add a tiny pinch of cayenne to the chicken seasoning instead.

How do I keep the quesadillas warm while cooking multiple batches?

Place the finished quesadillas on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm and maintains the crispness without making them soggy. Stacking them directly on a plate traps steam and softens the tortilla — avoid that.

Can I meal prep the chicken ahead of time?

Absolutely — and this is a great move for busy weeks. Cook and sauce the chicken up to 3 days ahead, store it in an airtight container in the fridge, and then just assemble and press the quesadillas fresh when you’re ready to eat. The whole process takes less than 10 minutes when the chicken is already done.

What sides go well with these?

Mexican street corn (elote), a simple lime cilantro rice, black beans, a fresh mango salsa, or just a big green salad with avocado. For a more casual setup, chips and guac alongside sour cream for dipping covers everything you need.

Final Thoughts

Some recipes are good. Some recipes become legends at your dinner table — the ones people ask for by name, the ones that make your backyard smell incredible, the ones that get texted to friends with the message “you need to make this tonight.” These Blackstone Hot Honey BBQ Chicken Quesadillas are firmly in that second category.

The combination of smoky BBQ chicken, melty cheese, and that sweet-spicy hot honey drizzle is one of those flavor profiles that just works on every level. And making it on the Blackstone — with that wide, even cooking surface giving you a perfectly golden crisp on every single inch of tortilla — takes the whole thing from great to genuinely unforgettable.

Whether you’re cooking for the family on a Tuesday, firing up the griddle for a Saturday cookout, or just looking for a reason to use your Blackstone more (always a valid reason) — this recipe delivers every single time.

So fire up that flat top, grab your hot honey, and make something spectacular tonight.