There’s something magical about the sizzle of a hot Blackstone griddle. It reminds me of backyard cookouts, quick weeknight meals, and that unbeatable flavor you get from cooking in the open air. One of my absolute favorite things to whip up is Chicken Fajita Quesadillas. They’re everything I love in one bite—melty cheese, juicy chicken, sautéed peppers and onions, all tucked between golden, crispy tortillas. It’s comfort food with a kick!
What I love most about this recipe is how incredibly simple and fast it is to make, yet it tastes like something you’d order at a Tex-Mex restaurant. Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something satisfying, these quesadillas hit the spot every time. Let me show you how to make them just right on your Blackstone griddle.
What You Need To Make This Recipe
Chicken breast: I like to use boneless, skinless chicken breasts for this recipe because they cook up quickly and stay juicy on the griddle. Slice them thin so they cook evenly and soak up all those bold fajita flavors.
Bell peppers: A mix of red, green, and yellow bell peppers not only adds a sweet crunch but also brings vibrant color to the quesadillas. They char beautifully on the Blackstone and give that signature fajita look and taste.
Onion: A sliced yellow or white onion adds a bit of sweetness and depth when it’s grilled. Let it get slightly caramelized for the best flavor in every bite.
Fajita seasoning: You can use a store-bought mix or make your own. It’s the heart of the flavor in this dish—think chili powder, cumin, garlic powder, paprika, and a touch of lime.
Olive oil: A little olive oil helps everything cook evenly and adds a rich, savory base. Use it to coat the griddle before cooking the chicken and veggies.
Flour tortillas: Go for medium or large-sized tortillas so you can load them up without everything spilling out. They get golden and crisp on the griddle while holding all that cheesy, juicy goodness inside.
Shredded cheese: I usually go with a mix of cheddar and Monterey Jack. They melt beautifully and bring that perfect gooey texture that makes quesadillas irresistible.
Optional toppings: Think sour cream, salsa, guacamole, or a squeeze of fresh lime—whatever your tastebuds crave!
Ingredients List
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp fajita seasoning
- 2 tbsp olive oil
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- Optional: sour cream, salsa, guacamole, lime wedges
How to Make Blackstone Chicken Fajita Quesadillas
Preheat and Oil the Griddle
Turn your Blackstone griddle to medium-high heat and let it preheat for a few minutes. Once hot, drizzle a tablespoon of olive oil over the surface and spread it around with your spatula.
Cook the Chicken
Add your sliced chicken breast to the hot, oiled griddle. Sprinkle half the fajita seasoning over the meat. Cook for about 5-6 minutes, stirring occasionally, until the chicken is cooked through and slightly charred.
Sauté the Peppers and Onions
Push the chicken to one side and add a bit more olive oil if needed. Toss on the sliced bell peppers and onion. Season with the remaining fajita seasoning. Sauté everything together for 5-7 minutes until the veggies are tender but still a little crisp.
Combine and Set Aside
Once the veggies and chicken are cooked, mix them together on the griddle and then move the mixture off to a cooler side or a plate to keep warm while you build the quesadillas.
Assemble the Quesadillas
Lay out your flour tortillas on the griddle. Sprinkle shredded cheese over half of each tortilla. Top the cheese with the chicken and veggie mixture, then fold the tortillas over to form a half-moon shape.
Toast and Flip
Let the quesadillas cook for 2-3 minutes on one side, or until the bottom is golden and crispy. Carefully flip and cook the other side until the cheese is melted and the outside is perfectly toasted.
Slice and Serve
Transfer the quesadillas to a cutting board and let them rest for a minute before slicing into wedges. Serve with your favorite toppings and enjoy while hot!
Tips for Making This Recipe
- Don’t overcrowd the griddle: Give everything room to sear rather than steam—this gives you better flavor and texture.
- Pre-slice everything: Have all your ingredients ready to go before you start cooking so nothing overcooks or burns.
- Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents and doesn’t melt as well.
- Try marinating the chicken: A quick 30-minute marinade in lime juice and fajita seasoning makes it even more flavorful.
- Keep the heat medium-high: It helps get that classic grilled sear without drying anything out.
- Press the quesadillas gently: Use your spatula to press them lightly so everything sticks together and crisps up.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! If you have leftover grilled chicken or rotisserie chicken, just heat it up with the seasoning before adding it to your quesadillas.
Can I make these quesadillas without a Blackstone griddle?
Yes! A cast-iron skillet or large nonstick pan on the stove works great too—just follow the same steps.
What’s the best cheese for quesadillas?
Cheddar and Monterey Jack are my go-to, but you can also try Pepper Jack for a spicy twist or a Mexican blend.
How do I store leftovers?
Wrap cooled quesadilla wedges in foil or an airtight container and store them in the fridge for up to 3 days. Reheat on the griddle or in a toaster oven for the best texture.
Can I make them vegetarian?
Sure! Swap the chicken for mushrooms, black beans, or extra peppers and onions for a delicious meat-free version.