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
Scale
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.
