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These hot honey BBQ chicken quesadillas deliver a perfect blend of sweet, spicy, smoky, and cheesy flavors. Grilled chicken tossed in tangy barbecue sauce and drizzled with hot honey is layered with melty cheese and fresh cilantro inside large flour tortillas. Cooked on a griddle until golden and crisp, these quesadillas become an irresistible meal ideal for camping, outdoor dining, or an easy weeknight dinner. Add toppings like sour cream or jalapenos to customize each bite with coolness or extra heat.
I first discovered hot honey on grilled chicken at a family picnic, and ever since, pairing it with BBQ flavors has been a favorite. Making these quesadillas on the flat top grill became a beloved summer tradition that everyone eagerly awaits.
Ingredients
- Cooking oil of choice: such as avocado or canola oil which helps prevent sticking and withstands high heat
- Boneless skinless chicken thighs or breasts: for juicy, tender protein choose fresh chicken for best taste
- Kosher salt and pepper: for balanced seasoning flaky salt works great here
- BBQ seasoning blend: for smoky, savory flavor select your favorite mix that has a touch of sweetness
- BBQ sauce: adds tang and caramelized richness opt for a high quality smoky variety
- Hot honey: gives the dish a sweet and fiery twist look for pure honey infused with real chili for authenticity
- Large burrito size flour tortillas: sturdy enough to hold the filling without tearing fresh bakery tortillas work best
- Shredded cheese of your choice: melts beautifully Monterey Jack cheddar or mozzarella are all excellent
- Chopped cilantro: to add a fresh herbal brightness pick vibrant green leaves free of wilting
- Optional toppings: like sour cream and jalapenos allow each person to customize their plate with creaminess or spice
Instructions
- Preheat the Griddle:
- Set your Blackstone griddle to medium heat and let it come to temperature to ensure even cooking. Heat distribution is important to cook the chicken thoroughly and develop crispy tortillas.
- Season and Cook the Chicken:
- Drizzle cooking oil over the griddle and add the chicken pieces in a single layer. Sprinkle with kosher salt, pepper, and BBQ seasoning blend. Cook for about six minutes, stirring occasionally with spatulas to develop a golden crust and evenly coated flavor on every piece.
- Sauce the Chicken:
- Pour BBQ sauce and hot honey over the cooked chicken and mix thoroughly. Continue cooking for two more minutes so the sauce thickens and clings to the chicken. Remove the chicken from the griddle and scrape the surface clean to avoid burning during the quesadilla cooking steps. Lower heat to medium low for final assembly.
- Assemble the Quesadillas:
- Lightly oil the griddle again and lay out the tortillas flat. Sprinkle half the shredded cheese over one side of each tortilla. Add a generous layer of sauced chicken, then drizzle a bit more BBQ sauce and hot honey for extra flavor. Add chopped cilantro if desired, then cover with the remaining cheese.
- Fold and Grill:
- Fold the empty half of each tortilla over the filled side to create a half moon shape. Cook each quesadilla for one to two minutes per side until the tortillas are golden brown and crispy and the cheese inside has melted perfectly. Use a spatula carefully to flip without breaking.
- Serve and Top:
- Remove the quesadillas from the griddle and slice into wedges. Serve immediately with optional toppings such as sour cream or sliced jalapenos for extra dimension.
The hot honey in this recipe is my secret weapon. The first time I used it was at a backyard cookout with my brother, and we ended up drizzling it over everything. Now it is a staple flavor booster whenever we fire up the griddle. My kids even ask for extra on their quesadilla slices.
Storage tips
Leftover quesadilla wedges can be stored in an airtight container in the fridge for up to two days. Reheat on the griddle or in a skillet to restore crispiness. Avoid microwaving as it can cause soggy tortillas. You can also freeze cooked quesadillas in a sealed bag for up to one month.
Ingredient substitutions
Use rotisserie chicken to save prep time and skip cooking the chicken from scratch. Swap your favorite cheese blend such as cheddar jack or mozzarella for the shredded cheese. Replace hot honey with regular honey mixed with a few drops of hot sauce if you cannot find hot honey.
Serving suggestions
Pair quesadillas with a light side salad or grilled corn for a full meal. They're perfect dipped in ranch or extra BBQ sauce. For brunch, I love topping them with a fried egg and sprinkle of scallions.
These quesadillas are perfect for quick weeknight meals or outdoor gatherings. Serve them hot with your favorite toppings.
Common Questions About Recipes
- → What cheese works best for these quesadillas?
Cheddar, Monterey Jack, or a Mexican blend all melt beautifully and enhance the BBQ chicken flavors. Mixing cheeses adds richness.
- → Can chicken breasts be used instead of thighs?
Yes, boneless skinless chicken breasts provide a leaner option, while thighs offer more juiciness. Both cook well on the griddle.
- → How do I achieve crispy tortillas on the griddle?
Preheat the griddle fully and lightly oil it. Cook folded quesadillas over medium to medium-low heat until golden and crisp on both sides.
- → What’s the easiest way to drizzle BBQ sauce and hot honey evenly?
Use a spoon or a squeeze bottle to distribute sauce and honey evenly before folding and grilling for balanced flavor.
- → Which toppings complement these quesadillas best?
Sour cream adds a cool contrast, jalapeños bring heat, and fresh cilantro brightens the overall flavor.
- → Can these be prepared ahead for camping trips?
Yes, grill and season the chicken in advance, then assemble and crisp the quesadillas on-site for fresh, melty bites.