Get ready to fall in love with the Blackstone Chicken Fajita Quesadillas Recipe, a vibrant and flavorful Tex-Mex delight that’s perfect for a satisfying meal any day of the week. This recipe combines tender, spiced chicken with sweet, caramelized bell peppers and onions, all hugged by melty Mexican blend cheese inside golden, crispy tortillas cooked on the Blackstone griddle. Whether you’re cooking for friends or craving a comforting dinner, these quesadillas bring together irresistible textures and bold flavors in a way that feels both exciting and comforting.
Ingredients You’ll Need
The magic of this dish lies in its simple yet essential ingredients, each adding its own burst of flavor, texture, or color. From the juicy chicken strips infused with fajita seasoning to the colorful peppers and ooey-gooey cheese, every element plays a key role in making these quesadillas unforgettable.
- 1 1/2 pounds boneless, skinless chicken breasts: Sliced thin for quick cooking and perfect tenderness.
- 2 tablespoons fajita seasoning: The spice blend that brings authentic Tex-Mex flavor to the chicken.
- 1 tablespoon olive oil: Helps the chicken cook evenly and adds a subtle richness.
- 1 red bell pepper: Adds sweetness and vibrant color to balance the spices.
- 1 green bell pepper: Offers a fresh, slightly tangy crunch alongside the red pepper.
- 1 small red onion: Caramelizes beautifully to add a touch of sweetness and depth.
- 1 tablespoon lime juice: Brightens the cooked veggies with a zesty finish.
- 2 cups shredded Mexican blend cheese: Melts to creamy perfection inside each quesadilla.
- 6 large flour tortillas: Soft yet sturdy enough to hold all the delicious fillings.
- Cooking spray or extra oil for griddle: Prevents sticking and helps achieve that perfect crispy crust.
- Chopped fresh cilantro (optional): Adds a fresh, herbal note to garnish.
- Sour cream, salsa, or guacamole for serving: Classic accompaniments that take every bite to the next level.
How to Make Blackstone Chicken Fajita Quesadillas Recipe
Step 1: Preheat and Prep the Griddle
Start by heating your Blackstone griddle to medium-high and lightly oil the cooking surface. A well-heated griddle is crucial to get that beautiful char on the chicken and toasting on the tortillas, which makes these quesadillas extra delicious.
Step 2: Season and Cook the Chicken
In a bowl, toss the thinly sliced chicken with the fajita seasoning and olive oil until each piece is evenly coated. Place the chicken on one side of the griddle and cook for about 5 to 6 minutes, turning occasionally. You’re aiming for fully cooked chicken with a slight char that enhances the smoky flavor.
Step 3: Sauté the Bell Peppers and Onion
While the chicken cooks, add the red and green bell peppers and sliced red onion to the other side of the griddle. Stir them occasionally for about 4 to 5 minutes until they soften and start to caramelize. Finish by squeezing fresh lime juice over the veggies to brighten the flavors, then mix them gently with the cooked chicken for a perfect filling blend.
Step 4: Assemble the Quesadillas
Lower the heat to medium and lay your tortillas flat on the griddle. Sprinkle a generous amount of shredded cheese on one half of each tortilla, then pile the chicken and veggie mixture on top. Add another layer of cheese before folding the tortilla over into a half-moon shape. This double cheese layer helps everything stick together and melts to create that irresistible gooey texture.
Step 5: Cook the Quesadillas Until Golden
Cook each quesadilla for 2 to 3 minutes per side, pressing down gently with a spatula to ensure even crisping. Look for a golden brown exterior and melted cheese inside. Once done, transfer to a cutting board and let them rest for a minute or two before slicing. This keeps the cheese from oozing out, making for a clean, delicious presentation.
How to Serve Blackstone Chicken Fajita Quesadillas Recipe
Garnishes
Adding fresh garnishes like chopped cilantro instantly elevates the quesadillas with a pop of color and a fresh, herbal note. Plus, dollops of sour cream, salsa, or guacamole make every bite creamier and add contrasting textures and flavors you won’t want to miss.
Side Dishes
Keep it classic with Mexican rice or refried beans on the side, or opt for a crisp green salad to balance the richness of the quesadillas. Fresh corn on the cob or a vibrant tomato and cucumber salad also complement the smoky, spicy fajita flavors beautifully.
Creative Ways to Present
If you’re planning a party or casual gathering, cut the quesadillas into smaller wedges for easy sharing. You can also serve them open-faced with toppings layered on top, like avocado slices, pickled jalapeños, or a drizzle of chipotle crema. It’s a fun twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well, making for an easy quick meal the next day.
Freezing
To freeze, wrap individual quesadillas tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
For reheating, the griddle or a non-stick skillet is your best bet. Cook over medium heat for a few minutes on each side until warmed through and crispy. Microwaving works in a pinch but tends to make the tortillas soggy and the cheese unevenly melted.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked chicken can save you time. Just reheat it on the griddle with the fajita seasoning and then mix it with the cooked vegetables before assembling the quesadillas.
What cheeses work best in Blackstone Chicken Fajita Quesadillas Recipe?
The Mexican blend cheese is perfect for melting and flavor, but Monterey Jack or cheddar also work wonderfully if you prefer those tastes or have them on hand.
How spicy is this recipe?
This recipe has a mild to medium spice level thanks to the fajita seasoning. You can adjust the amount used depending on your heat preference, or add more spicy toppings like jalapeños if you love it hot.
Can I make this recipe without a Blackstone griddle?
Yes, you can use a large skillet or grill pan to cook the chicken, veggies, and quesadillas. However, the Blackstone griddle’s even heat and space make the process easier and quicker.
What side dishes pair well with these quesadillas?
Classic sides like Mexican rice, beans, or a fresh salad all complement the quesadillas beautifully, balancing the richness with fresh or hearty options.
Final Thoughts
You simply have to try the Blackstone Chicken Fajita Quesadillas Recipe—it’s one of those dishes that brings people together over great food and easy cooking. With its perfect blend of smoky chicken, sweet veggies, and melty cheese, it’s guaranteed to become a new favorite. So fire up your griddle and get ready to enjoy a fiesta of flavors in every bite!
Print
Blackstone Chicken Fajita Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 quesadillas
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Kid-Friendly
Description
Savor the delicious fusion of smoky grilled chicken, sautéed bell peppers, and melted Mexican blend cheese folded inside warm flour tortillas in this easy-to-make Blackstone Chicken Fajita Quesadillas recipe. Perfect for a quick weeknight dinner or casual gathering, this dish combines bold Tex-Mex flavors with the satisfying crunch of a griddled quesadilla.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons fajita seasoning
- 1 tablespoon olive oil
Vegetables
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small red onion (sliced)
- 1 tablespoon lime juice
Quesadilla Assembly
- 2 cups shredded Mexican blend cheese
- 6 large flour tortillas
- Cooking spray or extra oil for griddle
Garnishes and Serving
- Chopped fresh cilantro for garnish (optional)
- Sour cream, salsa, or guacamole for serving
Instructions
- Preheat the Griddle: Preheat your Blackstone griddle to medium-high heat and lightly oil the surface to prevent sticking.
- Season and Cook Chicken: In a bowl, toss the sliced chicken with fajita seasoning and olive oil until evenly coated. Place the chicken on one side of the hot griddle, cooking for 5–6 minutes while turning occasionally until fully cooked and lightly charred.
- Sauté Vegetables: On the other side of the griddle, add the sliced red and green bell peppers along with the red onion. Cook for 4–5 minutes, stirring occasionally until the vegetables are softened and slightly caramelized. Drizzle lime juice over the veggies and mix together with the cooked chicken.
- Assemble Quesadillas: Reduce the heat to medium. Lay the tortillas flat on the griddle and sprinkle one half of each tortilla with shredded Mexican blend cheese. Top the cheese with a layer of the chicken and vegetable mixture, then add additional cheese over the filling. Fold each tortilla over to create a half-moon shape.
- Griddle Quesadillas: Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula to ensure even cooking. Cook until the tortillas turn golden brown and the cheese is fully melted inside.
- Rest and Serve: Remove the quesadillas from the griddle and let them rest for 1–2 minutes before slicing. Serve warm garnished with chopped cilantro if desired, alongside sour cream, salsa, or guacamole.
Notes
- Using pre-cooked chicken can shorten prep time; simply reheat it with fajita seasoning before combining with veggies.
- Monterey Jack or cheddar cheese are excellent alternatives to the Mexican blend.
- Adjust the amount of fajita seasoning to make the quesadillas milder or spicier according to your preference.
