Hot Honey BBQ Chicken Quesadillas

Hot honey barbecue chicken quesadillas bring together melty cheese and sweet spicy chicken in crisp tortillas made right on the griddle. This recipe is a hit whether we are camped out under the stars or just craving easy comfort food at home. Each bite has the sticky tang of barbecue sauce, the kick from hot honey, and all that gooey cheese that somehow everyone loves. It is dinner magic for my family and cleanup is a breeze.

I first made these on a camping trip when we were tired and hungry after a long hike. They disappeared in minutes and now my kids beg for them whenever we roll out the griddle for dinner.

Ingredients

• Boneless skinless chicken thighs or breasts: juicy dark meat is my pick but either works well make sure to trim any excess fat
• Cooking oil of choice: helps crisp the tortillas and cook the chicken evenly use a neutral oil like canola or a splash of avocado oil
• Kosher salt and pepper: essential for seasoning the chicken right from the start
• BBQ seasoning blend: adds a smoky punch look for seasoning with brown sugar and smoked paprika for the best flavor
• BBQ sauce: brings tang and sweetness choose a thick rich style and check for good ingredients on the label
• Hot honey: this is what gives the whole quesadilla a sweet spicy kick check the bottle for a chili infusion and not just plain honey
• Flour tortillas: large burrito size lets you fit plenty of filling look for pliable fresh ones that will fold and crisp
• Shredded cheese: choose your favorite cheddar Monterey Jack or a blend always get cheese you shred yourself if you can since it melts better
• Chopped fresh cilantro: optional but brightens every bite look for bright green leaves with no wilt
• Optional toppings like sour cream and jalapenos for serving: they take the flavor over the top

Step-by-Step Instructions

Preheat the Griddle:

Start by heating your Blackstone griddle or flat top over medium. Give it at least five minutes so the surface is evenly hot and ready for a good sear.

Cook the Chicken:

Add a drizzle of your chosen cooking oil then lay the chicken thighs on the hot griddle. Season right away with kosher salt pepper and your BBQ seasoning blend. Cook for about six minutes turning occasionally with spatulas so every part gets golden brown edges and cooks through. You want juicy no pink chicken.

Sauce the Chicken:

Pour the BBQ sauce and hot honey directly onto the chicken. Use your spatulas to mix well and coat every piece. Let the flavors bubble together for two more minutes. Remove all the chicken from the griddle and use the spatula to scrape off any leftover bits so the tortillas do not pick up burnt spots.

Assemble the Quesadillas:

Lightly oil the griddle again and place your tortillas flat. On half of each tortilla scatter about half the shredded cheese so it melts directly on the hot surface. Add a layer of the saucy chicken then drizzle on a little extra BBQ sauce and hot honey if you crave more flavor. Sprinkle chopped cilantro if you are using and top with the rest of the cheese.

Fold and Cook:

Fold the other half of each tortilla over the filling pressing gently so the edges come together. Let the quesadillas cook for one to two minutes per side using a spatula to check for a golden crisp. Flip them carefully and watch the cheese bubble when it is melted and the tortillas are crisped the way you like take everything off the griddle.

Serve Warm:

Cut the quesadillas into halves or wedges while they are warm. Serve with encouragement to add sour cream jalapenos or any other toppings everyone likes.

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I cannot get enough of the hot honey in this dish I remember finding it for the first time in a local shop and once I added it to quesadillas the whole family was hooked. The way it balances with the smoky chicken is unlike anything else I have tasted.

Storage Tips

Leftover quesadillas keep well in the fridge for up to three days. Wrap each piece tightly or stack with parchment in between so they do not stick. To reheat place on a dry skillet over medium to crisp up the tortilla again or use a toaster oven.

Ingredient Substitutions

Do not have hot honey Use regular honey plus a generous pinch of red pepper flakes

Chicken breasts make a leaner filling just watch not to overcook so they stay juicy

For a smoky twist add a few slices of smoked gouda to the cheese combo

Any BBQ sauce works but sauces with some molasses or brown sugar compliment the hot honey best

Serving Suggestions

These quesadillas go perfectly with cold beer or a tangy coleslaw on the side. If serving for a crowd cut into smaller wedges and pile high on a platter with extra dipping sauces. Sometimes I toss extra fresh diced tomatoes or avocado on top for a cool contrast.

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Cultural Context

Quesadillas are a staple in Mexican cuisine but this version brings American barbecue flavors right into the mix. The idea of using a Blackstone griddle comes from tailgates and cookouts where everyone gathers around an outdoor flat top. That blend of cultures is what makes these quesadillas special to me and brings people together for casual meals.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, both boneless, skinless chicken thighs and breasts work well. Thighs offer extra juiciness, but breasts are a lean option.

→ What cheese melts best in quesadillas?

Shredded cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully and add flavor. Choose your favorite for extra gooeyness.

→ How do I prevent soggy quesadillas?

Preheat your griddle, don't overfill with sauce, and cook until the tortillas are crisp and the cheese has fully melted.

→ Is hot honey very spicy?

Hot honey delivers a mild warmth balanced with sweetness. Adjust amount to your heat preference or use regular honey if desired.

→ Can I prepare these quesadillas ahead of time?

It's best to assemble and cook just before serving for crispiness, but you can prep fillings in advance for quick assembly at mealtime.