These Blackstone Chicken Fajita Quesadillas are a tasty mix of juicy chicken, colorful bell peppers, and gooey cheese, all tucked inside crispy tortillas. Perfect for any meal!
Making these quesadillas is super fun! I love how you can customize them with your favorite toppings. Don’t be surprised if you end up eating more than one—you can’t resist them! 😋
Key Ingredients & Substitutions
Chicken: Thinly sliced chicken breasts are the star here. If you prefer, you can swap them for turkey or even tofu for a vegetarian option. Just make sure to adjust the cooking times if you’re using a different protein.
Spices: Chili powder and cumin add warmth and depth. If you like things spicy, consider adding cayenne or opting for a spicy taco seasoning. For a milder flavor, paprika can be a great alternative.
Bell Peppers: I used red and green bell peppers for a pop of color and sweetness. You can mix it up with yellow or orange peppers, or even add some mushrooms for a different texture.
Tortillas: Flour tortillas are traditional, but corn tortillas work well if you’re gluten-free. You could also use whole wheat tortillas for a healthier twist.
Cheese: I love using both cheddar and Monterey Jack for that perfect melt. You can easily substitute pepper jack for added heat or use dairy-free cheese if you’re avoiding dairy.
How Do I Get Perfectly Cooked Quesadillas?
The key to awesome quesadillas is cooking them just right. You want them crispy on the outside and gooey on the inside. Here’s how to achieve that:
- Make sure your griddle is preheated to medium-high. This helps crisp up the tortilla without burning.
- Add enough cheese on both sides of the filling to help bind everything together.
- Cook each quesadilla for 2-3 minutes per side. Keep an eye on them; you want them golden and cheesy.
- Let them cool for a minute before cutting. This helps prevent the cheese from oozing out too much!
How to Make Blackstone Chicken Fajita Quesadillas
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 2 large chicken breasts, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream and salsa (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to cook, making a total of about 25 minutes from start to finish. You’ll quickly have flavorful and cheesy quesadillas ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Chicken:
Start by heating your Blackstone griddle over medium-high heat. Once it’s hot, pour in the olive oil. While the griddle is heating up, take a bowl and season the sliced chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken pieces are evenly coated with the spices.
2. Cooking the Chicken and Vegetables:
Add the seasoned chicken to the griddle. Cook it while stirring occasionally for 5-7 minutes, or until the chicken is cooked through and browned. When your chicken is almost done, toss in the sliced red and green bell peppers, along with the onion on the griddle. Sauté the veggies for about 4-5 minutes, or until they’re tender. Once everything is cooked, remove the chicken and veggies from the griddle and set them aside.
3. Assembling and Cooking the Quesadillas:
Now it’s time to make the quesadillas! Place one tortilla on the griddle and sprinkle a good layer of both cheddar and Monterey Jack cheese onto half of the tortilla. Add a generous amount of the cooked chicken and vegetable mix over the cheese, followed by another layer of cheese. Carefully fold the tortilla in half to cover the filling.
4. Grilling the Quesadillas:
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Once done, remove it from the griddle and repeat the process with the remaining tortillas and filling.
5. Serving it Up!
Once all your quesadillas are cooked, cut them into wedges. Garnish with fresh cilantro and serve with a side of sour cream and salsa for dipping. Enjoy your delicious Blackstone Chicken Fajita Quesadillas!
Can I Substitute Different Proteins for the Chicken?
Absolutely! You can use shrimp, beef, or even tofu if you prefer a vegetarian option. Just be sure to adjust the cooking times accordingly: shrimp will cook quickly (just 2-3 minutes), while beef may need a bit more time to ensure it’s fully cooked.
What Can I Use Instead of Bell Peppers?
If you don’t have bell peppers on hand, feel free to substitute with other vegetables like zucchini, mushrooms, or corn. Just make sure to slice them thinly, so they cook evenly and quickly with the chicken.
How to Store Leftover Quesadillas?
Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a skillet over medium heat for a few minutes on each side until warmed through and the cheese is melted again.
Can I Make These Quesadillas in the Oven?
Yes, you can! Preheat your oven to 400°F (200°C). Assemble the quesadillas as directed, then place them on a baking sheet and bake for about 10-12 minutes, flipping halfway through, until the tortillas are crispy and golden brown.
