Blackstone Chicken Quesadillas
Description
Juicy taco-seasoned chicken, a three-cheese melt, and crispy tortillas griddled to golden perfection — with an indoor skillet method too.
Ingredients
- 1 lb boneless skinless chicken breast, cut into ½-inch cubes
- 2 tbsp taco seasoning
- 2 tbsp neutral oil, divided
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 chipotle pepper in adobo, finely minced (optional)
- 8 oz cheese, freshly shredded (cheddar + Monterey Jack blend)
- 4 large flour tortillas, burrito size
- For serving: salsa, sour cream, guacamole, lime, cilantro,
Instructions
- Toss the cubed chicken with taco seasoning until evenly coated. (For the best flavor, do this up to 24 hours ahead.)
- Preheat the griddle to medium-low (~350°F) and set up two zones. Oil the surface. Spread the chicken on the hotter zone and cook 7 minutes.
- Add onion, bell pepper, and chipotle. Griddle 5 minutes more until charred and the chicken reaches 165°F. Move to a tray and blot off any liquid.
- On the cooler zone, add a little oil and lay down a tortilla. Scatter cheese over half, add filling, top with more cheese, and fold.
- Griddle 2–3 minutes per side, pressing gently, until deep golden and melted. Rest 1 minute, cut into wedges, and serve with toppings.
Equipment
- Blackstone Griddle
- Cooking Oil
Notes
- Cheese: A cheddar + Monterey Jack blend is ideal; add white American for extra creaminess. Always shred from a block.
- Crispy tip: Blot the filling dry and cook over medium-low heat — moisture and high heat are what make quesadillas soggy.
- Make ahead: Filling keeps 3 days refrigerated. Assembled quesadillas freeze up to 3 months.
- Reheat: Skillet, 375°F oven, or air fryer — never the microwave.
Nutrition
Serving: 1ServingCalories: 534kcalCarbohydrates: 21gProtein: 40gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 129mgSodium: 826mgPotassium: 589mgFiber: 3gSugar: 4gVitamin A: 1651IUVitamin C: 41mgCalcium: 456mgIron: 2mg