Description
Blackstone Chicken Quesadillas are crispy, cheesy griddle quesadillas filled with juicy seasoned chicken, sautéed peppers, onions, and melted Mexican cheese blend. Cooked on a flat-top griddle, they deliver restaurant-style flavor with golden tortillas and a perfectly melted filling.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 pound)
- 6 large flour tortillas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups shredded Mexican cheese blend
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 cup corn or black beans (optional)
Instructions
1. Preheat the Blackstone griddle to medium heat (about 375°F) and allow it to heat evenly.
2. Slice chicken breasts into thin strips or bite-sized pieces.
3. Place the chicken in a bowl and season with chili powder, cumin, paprika, salt, and black pepper. Toss to coat evenly.
4. Drizzle olive oil on the griddle and spread across the surface with a spatula.
5. Add the seasoned chicken to the griddle and cook for 3–4 minutes without moving to develop a light sear.
6. Flip the chicken and cook another 3–4 minutes until fully cooked and lightly browned.
7. Move the cooked chicken to one side of the griddle to keep warm.
8. Add a little more oil and sauté sliced onions and bell peppers for 4–5 minutes until tender with slight char.
9. Add minced garlic during the last minute of cooking.
10. Mix vegetables with the chicken and drizzle lime juice over the mixture.
11. Spread butter on the griddle and place a tortilla on the hot surface.
12. Sprinkle shredded cheese on half of the tortilla, add chicken and vegetable mixture, then add another layer of cheese.
13. Fold the tortilla over to form a half-moon shape.
14. Cook for 2–3 minutes until the tortilla is golden and crispy, then flip and cook another 2–3 minutes until cheese melts.
15. Repeat with remaining tortillas and filling.
16. Slice into wedges and garnish with fresh cilantro before serving.
Notes
- Use Monterey Jack or cheddar if Mexican blend cheese is unavailable.
- Add jalapeños for extra spice.
- Air fryer reheating at 350°F for 3 minutes restores crisp tortillas.
- Cook the filling ahead of time for faster weeknight quesadilla assembly.
- Serve with salsa, guacamole, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Griddle
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg