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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with golden, crisp tortillas and melty cheese stretching over colorful peppers and onions. Thin-sliced chicken is griddled, seasoned, then layered for wedge-ready Tex-Mex griddle quesadillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajita quesadillas
  • 1.5 lb chicken breast Sliced thin for quick griddle cooking.
  • 2 bell peppers Sliced for colorful fajita filling.
  • 1 onion Sliced thin.
  • 3 tbsp oil Helps brown chicken and vegetables on the griddle.
  • 2 tbsp fajita seasoning Use half for the chicken and half for the peppers/onions.
  • 8 flour tortillas Large tortillas for hearty quesadillas.
  • 3 cup shredded cheese (cheddar and Monterey Jack) For melting and stretch.
  • 1 sour cream For serving.
  • 1 salsa For serving.
  • 1 guacamole For serving.
  • 1 lime wedges Serve on the side for bright flavor.

Equipment

  • 1 griddle

Method
 

Griddle chicken fajita filling
  1. Heat the Blackstone griddle to medium-high and add the oil.
  2. Season the sliced chicken with half the fajita seasoning, then cook for 6-7 minutes until done.
  3. Add the peppers and onions along with the remaining fajita seasoning, cooking for 5-6 minutes until softened, with visible caramelized edges.
Assemble and cook quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese.
  2. Top with the remaining tortillas, then cook for 3-4 minutes per side until golden and the cheese is melted, with clear melt-through at the edges.
Cut and serve
  1. Cut the quesadillas into wedges and serve immediately with sour cream, salsa, guacamole, and lime wedges.

Notes

Pro tip: keep the griddle at medium-high so the tortillas turn crisp without burning while the cheese fully melts. Refrigerate leftovers in an airtight container up to 3 days; rewarm on the griddle or skillet to re-crisp. Freezing is not recommended for best texture. For a lighter option, use reduced-fat cheese and whole-wheat tortillas if desired.