Go Back

Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with colorful peppers, tender chicken, and stretchy melted cheese. Cook everything on a griddle for quick, golden, wedge-cut Tex-Mex quesadillas with bright lime and toppings.
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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajita filling
  • 1.5 lb chicken breast
  • 2 bell peppers
  • 1 onion
  • 3 tbsp oil
  • 2 tbsp fajita seasoning
Quesadillas
  • 8 flour tortillas
  • 3 cup shredded cheese (cheddar and Monterey Jack) Use a blend for best melt and stretch.
For serving
  • 1 sour cream
  • 1 salsa
  • 1 guacamole
  • 1 lime wedges

Equipment

  • 1 griddle

Method
 

Cook the chicken and fajita vegetables
  1. Heat a Blackstone griddle to medium-high and add the oil, letting it shimmer before adding food.
  2. Season the sliced chicken with half of the fajita seasoning, then cook for 6-7 minutes until cooked through and lightly browned.
  3. Add the bell peppers and onion to the griddle with the remaining fajita seasoning, cooking for 5-6 minutes until softened.
Assemble and melt the quesadillas
  1. Place 4 flour tortillas on the griddle and layer each with 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.
  3. Cut 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 crisp before the cheese fully melts. Refrigerate leftovers in an airtight container up to 3 days; reheat on the griddle or in a skillet until hot. Freezing is not recommended because tortillas can soften and cheese texture changes. For a lighter option, swap in reduced-fat shredded cheese and use low-fat sour cream.