Description
Savor the smoky, vibrant flavors of Blackstone Chicken Fajita Quesadillas. This recipe combines tender, seasoned chicken strips with sautéed bell peppers and onions, all melted together with a blend of Mexican cheeses inside crispy grilled flour tortillas. Perfect for a quick Tex-Mex main course grilled on a Blackstone griddle, topped with your favorite sides like sour cream, salsa, or guacamole.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning
Cheese and Tortillas
- 1½ cups shredded Mexican blend cheese
- 4 large flour tortillas
- Butter or oil for griddle
Serving (Optional)
- Sour cream
- Salsa
- Guacamole
Instructions
- Preheat and Cook Chicken: Preheat your Blackstone griddle to medium-high heat. Drizzle olive oil over the hot surface, then add the sliced chicken. Season evenly with fajita seasoning and cook, turning occasionally, for 6–8 minutes until the chicken is fully cooked and golden brown.
- Sauté Vegetables: Push the cooked chicken to one side of the griddle and add the sliced bell peppers and onion onto the hot surface. Sauté the vegetables until softened and lightly charred, about 5–6 minutes. Once done, mix them together with the chicken and reduce heat to low to keep warm.
- Assemble Quesadillas: Lay the flour tortillas flat on the griddle. Sprinkle half of each tortilla with shredded Mexican blend cheese. Top the cheese with a generous portion of the warm chicken fajita mixture, then sprinkle more cheese over the filling. Fold the tortillas in half to form quesadillas.
- Grill Quesadillas: Cook the assembled quesadillas for 2–3 minutes per side on the griddle, pressing gently with a spatula so they become golden brown and crispy while the cheese inside melts completely.
- Serve: Remove quesadillas from the griddle and slice into wedges. Serve hot with optional sides such as sour cream, salsa, or guacamole.
Notes
- Prep the chicken and vegetable filling ahead of time to make assembly quicker when ready to serve.
- For extra flavor, add a squeeze of fresh lime juice or a sprinkle of chopped cilantro before folding the quesadillas.
- Use butter or oil sparingly on the griddle to prevent sticking and ensure a crispy exterior.
- You can substitute with corn tortillas for a gluten-free option, though cooking times may vary slightly.
- Leftover quesadillas reheat well in a skillet or on the griddle to retain crispiness.
