Go Back

Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with griddle-toasted flour tortillas and melty cheese stretching over colorful peppers and onions. Juicy, well-seasoned chicken fajitas get folded into layers for crispy, golden wedges with a Tex-Mex finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican/American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Blackstone chicken fajita quesadillas
  • 1.5 lb chicken breast Slice thin for quick griddle cooking.
  • 2 bell peppers Slice into strips for fajita-style filling.
  • 1 onion Slice for even cooking with peppers.
  • 3 tbsp oil Use for griddle toasting and browning.
  • 2 tbsp fajita seasoning Divide: half for chicken, half for vegetables.
  • 8 flour tortillas Use large tortillas for easier layering.
  • 3 cup shredded cheese (cheddar and Monterey Jack) Shred or use pre-shredded; blend for best melt.
  • sour cream For serving (optional to taste).
  • salsa For serving (optional to taste).
  • guacamole For serving (optional to taste).
  • lime wedges Serve alongside for brightness.

Equipment

  • 1 griddle

Method
 

Heat and cook the chicken
  1. Heat a Blackstone griddle to medium-high, then add the oil.
  2. Season the sliced chicken with half the fajita seasoning and cook for 6-7 minutes, until done and no longer pink.
Cook the peppers and onions
  1. Add the sliced peppers and onions, then season with the remaining fajita seasoning and cook for 5-6 minutes, until softened.
Assemble and melt the quesadillas
  1. Place 4 flour tortillas on the griddle and layer each with a portion of the cheese, the chicken mixture, and more cheese.
  2. Top with the remaining tortillas and cook for 3-4 minutes per side, until golden and the cheese is fully melted.
Finish and serve
  1. Cut the quesadillas into wedges and serve with sour cream, salsa, guacamole, and lime wedges.

Notes

Pro tip: Let the quesadillas cook undisturbed until the underside is golden so they fold cleanly, then press lightly with a spatula for extra melt. Refrigerate leftovers in a sealed container up to 3 days; reheat on the griddle or in a skillet until warm and crisp again. Freezing is not ideal for best tortilla texture. For a dietary swap, use low-lactose cheese or part-skim cheese to reduce calories without changing the griddle method.