Description
These Blackstone Chicken Fajita Quesadillas feature tender, spiced chicken combined with sautéed bell peppers and onions, all melted between cheesy flour tortillas. Cooked on a Blackstone griddle for that perfect char and crispiness, this Tex-Mex favorite makes for a quick and satisfying main course perfect for any night of the week.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp olive oil
Spices
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Quesadillas
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
Optional For Serving
- Sour cream
- Salsa
- Guacamole
Instructions
- Preheat and Season Chicken: Preheat your Blackstone griddle to medium-high heat. In a bowl, toss the thinly sliced chicken breasts with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Cook Chicken: Add the seasoned chicken to one side of the hot griddle. Cook for 5–6 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
- Sauté Vegetables: On the other side of the griddle, add the sliced red and green bell peppers along with the yellow onion. Sauté them until tender and slightly charred, about 6–7 minutes.
- Combine Chicken and Veggies: Mix the cooked chicken with the sautéed vegetables directly on the griddle to blend the flavors.
- Prepare Quesadillas: Clean a section of the griddle and lightly oil it if needed. Place one flour tortilla on the griddle, then sprinkle with 1/2 cup shredded Mexican blend cheese, add a generous scoop of the chicken fajita mixture, and top with another 1/2 cup shredded cheese. Place a second tortilla on top.
- Cook Quesadillas: Cook the quesadilla until the bottom is golden brown and the cheese starts melting, about 3–4 minutes. Carefully flip it and cook the other side until crispy and cheese is fully melted, another 3–4 minutes.
- Serve: Remove the quesadilla from the griddle, slice into wedges, and serve warm with optional sour cream, salsa, or guacamole. Repeat the process with remaining tortillas and filling.
Notes
- Substitute chicken with steak or shrimp for variety.
- Add sliced jalapeños to the fajita mixture for extra heat.
- Use whole wheat tortillas to make a healthier version.
