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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with colorful peppers and onions, cooked on a griddle until golden. Gooey cheese melts between flour tortillas, then wedges are served with sour cream, salsa, guacamole, and lime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Sliced thin for quick griddle cooking.
  • 2 tbsp fajita seasoning Used in two stages: half for chicken, half for vegetables.
Fajita Vegetables
  • 2 bell peppers Sliced.
  • 1 onion Sliced.
  • 3 tbsp oil For greasing the griddle and cooking.
Quesadillas
  • 8 flour tortillas Large tortillas for folding into wedges.
  • 3 cup shredded cheese (cheddar and Monterey Jack) Use a blend for best melt and flavor.
Serving
  • 1 sour cream For serving.
  • 1 salsa For serving.
  • 1 guacamole For serving.
  • 1 lime wedges For finishing and squeezing over the wedges.

Equipment

  • 1 griddle

Method
 

Preheat and cook the chicken
  1. Heat the Blackstone griddle to medium-high and add the oil.
  2. Season the chicken with half the fajita seasoning and cook for 6-7 minutes until done, stirring occasionally so it cooks through evenly.
Cook the peppers and onions
  1. Add the peppers and onions along with the remaining fajita seasoning, cooking for 5-6 minutes until softened with a light char on the edges, stirring as needed.
Assemble and melt the quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese so everything is in an even layer.
  2. Top with the remaining 4 tortillas and cook for 3-4 minutes per side until golden and the cheese is fully melted, using a gentle press for better contact.
Cut and serve
  1. Cut the quesadillas into wedges and serve immediately with sour cream, salsa, guacamole, and lime wedges.

Notes

Pro tip: Thinly slice the chicken so it cooks quickly without drying out, and press the tortillas lightly once assembled so the cheese bonds the layers. Store leftovers in the fridge up to 3 days in an airtight container; reheat on the griddle or in a skillet to re-crisp. Freezing is not recommended for best texture. For a lower-carb swap, use large lettuce wraps or low-carb tortillas instead of flour tortillas (you may need slightly longer melting time).