Okay, so picture this: It's a chilly Tuesday, I'm knee-deep in laundry (as usual), and I'm craving something… comforting. Suddenly, I remember this amazing quesadilla recipe I tried at a food truck last summer. It was this crazy delicious mix of sweet and spicy, with the most incredible gooey cheese pull you could imagine. I knew I HAD to recreate it. Honestly, I'd failed miserably at making quesadillas before - they were always either burnt or soggy, a true kitchen disaster! But this time, I was determined to make it work. My trusty Blackstone griddle came to the rescue. And let me tell you, the result? Pure magic. These Blackstone Hot Honey BBQ Quesadillas are now a regular in my rotation they're so easy, so flavorful, and honestly, so comforting. The smell of the sizzling tortillas and that amazing hot honey BBQ sauce… it's pure bliss. It's the perfect blend of sweet, spicy, and savory, and the crispy edges? Don't even get me started!
Why You'll Love This Recipe
- Seriously easy even I can make them!
- Great for picky eaters and amazing leftovers
- Comfort food that hugs your soul
- Perfect for date nights or lazy nights in
- A total meal-prep win
- That emotional appeal? Hits different.
My first attempt? Let's just say I almost set off the smoke alarm. Too much honey, not enough heat. Oops! But I persevered, tweaked the recipe, and now? Perfection (or as close as I'll ever get in my chaotic kitchen!).
Ingredients
- Flour Tortillas (12 inch): I swear by the Mission brand they're sturdy enough to hold all the delicious filling without tearing. Don't even think about using the small ones; you'll need the extra space!
- Shredded Monterey Jack Cheese: You can sub in cheddar or pepper jack, but Monterey Jack melts beautifully. I once tried using a pre-shredded blend, and honestly, it was a disaster. The pre-shredded stuff contains cellulose, and it doesn't melt as smoothly.
- Cooked Chicken (shredded or diced): Leftover rotisserie chicken is my go-to shortcut. It saves so much time! But feel free to use ground beef, carnitas, or even black beans for a vegetarian option.
- BBQ Sauce (your favorite): I usually use Stubb's, but any good quality BBQ sauce will do. The key is to find one that's not too sweet.
- Hot Honey: This is the star of the show! I love Mike's Hot Honey, but you can find many brands at most grocery stores now. Be warned it's addictive!
- Red Onion (thinly sliced): Adds a nice little crunch and bite. If you're not a fan of raw onion, you can saute it briefly before adding it to the quesadillas.
- Cilantro (chopped): For garnish fresh cilantro is a MUST. Don't even try using dried.
Instructions
- Prep the Filling:
- First, I combine the shredded chicken, BBQ sauce, and about half of the hot honey in a bowl. I give it a good stir, making sure the chicken is evenly coated. The smell at this stage is incredible it's smoky, sweet, and spicy all at once. Honestly, I sometimes just want to eat it with a spoon.
- Assemble the Quesadillas:
- I spread a thin layer of the chicken mixture on one half of each tortilla. Then, I top it with a generous amount of Monterey Jack cheese and some sliced red onion. Folding it in half, I make sure the edges are sealed to prevent any cheese escapes. This is where things can get messy, but hey, that's part of the fun, right?
- Cook on the Blackstone:
- Preheat your Blackstone griddle to medium-high heat. Once it's hot, I carefully place the quesadillas on the griddle. I cook them for about 3-4 minutes per side, or until they're golden brown and the cheese is completely melted and bubbly. This is where the magic happens! You'll hear that satisfying sizzle, and the smell is just heavenly.
- Drizzle with Hot Honey:
- Once the quesadillas are cooked, I remove them from the griddle and drizzle them with the remaining hot honey. I like to be generous here the more hot honey, the better! To be real, I've learned to be careful not to overdo it, though. One time I added too much, and it was almost too spicy for my taste.
- Garnish and Serve:
- I finish them off with a sprinkle of fresh cilantro. And that's it! Crispy, gooey, sweet, and spicy perfection. Seriously, these are so good.
- Enjoy!:
- Serve them immediately. The cheese is super melty at first and that's the best part! I usually pair mine with a simple side salad, but they're also fantastic on their own.
Making these quesadillas always feels like a little victory. It's a reminder that even the simplest recipes can bring so much joy. Plus, the cleanup is surprisingly easy, which is a huge bonus in my book.
Storage Tips
Honestly, leftovers are best enjoyed the day they're made. The tortillas can get a little soggy if you store them for too long. But if you absolutely must, store them in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them in a pan over medium heat, or in the microwave for 30 seconds, but I wouldn't recommend the microwave. I tried it once and the sauce separated, lol. It was a total mess.
Ingredient Substitutions
I've experimented with different cheeses pepper jack is a fun spicy option. I've also used leftover steak instead of chicken, and it was surprisingly delicious! For a vegetarian version, black beans are a great substitute. Just make sure to drain and rinse them before using.
Serving Suggestions
A crisp, fresh salad is the perfect accompaniment. I also love these quesadillas with a side of Mexican rice or some simple guacamole. A cold beer or a margarita would be amazing, too! Honestly, these quesadillas are so versatile, they pair well with almost anything.
Cultural Backstory
This recipe isn't tied to a specific culture, but it blends flavors from different cuisines. I love how food can bring different cultures together, creating something new and exciting. This recipe started as a simple craving, but it’s become a cherished part of my culinary adventures.
These quesadillas are more than just a meal; they're a reminder to embrace kitchen chaos and enjoy the process. I hope you love them as much as I do! Let me know how your version turns out!
Frequently Asked Questions
- → Can I make these ahead of time?
It's best to assemble and cook them right before serving, but you can prep the filling ahead of time and store it in the fridge.
- → What if I don't have hot honey?
You can use regular honey and a dash of your favorite hot sauce instead. It won't be exactly the same, but it will still be delicious!
- → How do I prevent the tortillas from burning?
Keep a close eye on them and adjust the heat as needed. Don't overcrowd the griddle.
- → How long do they last in the fridge?
Leftovers are best enjoyed the day they are made. They can be stored in the fridge for up to two days in an airtight container. Just be aware they might get a bit soggy.
- → Can I add other veggies?
Absolutely! Bell peppers, mushrooms, and spinach would all be great additions.