Name: Blackstone Chicken Fajita Quesadillas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb boneless skinless chicken breasts, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced; 1 tablespoon olive oil; 1 packet fajita seasoning mix; 1 tablespoon lime juice; 2 tablespoons water; 2 cups shredded Mexican blend cheese; 4 large flour tortillas; Nonstick cooking spray or additional oil for griddle

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If you’re searching for a meal that brings big flavor, plenty of melty cheese, and all the fun of Tex-Mex night at home, these Blackstone Chicken Fajita Quesadillas are about to become your new go-to recipe. Imagine juicy, well-seasoned chicken, a rainbow of sautéed peppers and onions, and gooey cheese all tucked inside a crispy tortilla—griddled to golden perfection. Whether you’re cooking for family, friends, or just yourself, these quesadillas will make you feel like a Blackstone griddling pro in no time!

Blackstone Chicken Fajita Quesadillas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blackstone Chicken Fajita Quesadillas lies in how just a handful of simple ingredients transform into something truly crave-worthy. Each one brings its own special magic, from vibrant color to bold flavor, and they all come together in perfect harmony.

Chicken breasts: Thinly sliced for quick cooking and tender bites in every quesadilla.
Olive oil: Adds richness and helps everything brown beautifully on the griddle.
Red and green bell peppers: Bring sweetness, crunch, and gorgeous color to the filling.
Yellow onion: Slices caramelize beautifully, adding savory depth to the mix.
Fajita seasoning mix: Packs in smoky, bold spices with zero fuss—choose your favorite brand!
Lime juice: A splash of citrus brightens all the flavors and wakes up the whole dish.
Water: Helps the seasoning blend into a luscious sauce that coats every bite.
Mexican blend cheese: Melts perfectly and gives that classic quesadilla stretch—don’t skimp here!
Large flour tortillas: The sturdy base that crisps up golden and holds all the deliciousness.
Nonstick cooking spray or extra oil: Ensures that gorgeous, crispy quesadilla exterior and easy flipping.

How to Make Blackstone Chicken Fajita Quesadillas

Step 1: Preheat and Prep the Griddle

Start by firing up your Blackstone griddle to medium-high heat. Let it get nice and hot—this is key for that classic fajita sizzle and perfect quesadilla crust. Drizzle a bit of olive oil across the surface to prevent sticking and encourage browning.

Step 2: Cook the Chicken

Add your thinly sliced chicken to the griddle in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is fully cooked and starting to develop a little color. This is the moment you’ll really start smelling those savory aromas!

Step 3: Sauté the Veggies

Next, toss your sliced bell peppers and onion onto the griddle with the chicken. Continue to cook everything together, stirring now and then, for about 5 or 6 minutes. The veggies should soften up and get a little char—the signature of great fajitas.

Step 4: Add Seasoning and Sauce

Sprinkle the fajita seasoning over the chicken and veggies. Then, drizzle on the lime juice and water, stirring well to coat everything in that zesty, spiced mixture. Give it another 1 to 2 minutes so the flavors meld and the sauce thickens slightly.

Step 5: Assemble and Cook the Quesadillas

Push the fajita mixture to one side of the griddle. On the other side, spray with nonstick spray or brush with a little more oil. Lay a flour tortilla flat, and on one half, sprinkle a generous layer of shredded cheese. Top with a big scoop of the chicken fajita mixture, add more cheese, and fold the tortilla over to make a half-moon shape.

Step 6: Crisp to Perfection

Let your quesadilla cook for 2 to 3 minutes per side, flipping once, until golden brown and crispy. The cheese should be beautifully melted. Repeat with the rest of your tortillas and filling, then transfer everything to a cutting board.

Step 7: Slice and Serve

Let your quesadillas cool for a moment before slicing them into wedges. Serve them hot and watch as everyone dives in—these Blackstone Chicken Fajita Quesadillas are irresistible from the very first bite!

How to Serve Blackstone Chicken Fajita Quesadillas

Garnishes

Garnishing really takes your quesadillas to the next level. Try a sprinkle of fresh chopped cilantro, a dollop of sour cream, a side of zesty salsa, or even a couple slices of creamy avocado. Each topping adds a little extra flair and flavor—don’t be shy with your favorites!

Side Dishes

These Blackstone Chicken Fajita Quesadillas are totally satisfying on their own, but pairing them with sides makes the meal even more special. Think fluffy Mexican rice, charro beans, crunchy tortilla chips, or a colorful corn salad. Any of these will round out your Tex-Mex feast beautifully.

Creative Ways to Present

For a fun twist, cut your quesadillas into smaller wedges and serve them on a platter as party appetizers. Or, set up a DIY quesadilla bar with assorted toppings and sauces so everyone can customize their plate. However you serve them, these quesadillas look as good as they taste.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Blackstone Chicken Fajita Quesadillas (lucky you!), wrap them tightly in foil or store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days and make a fantastic lunch or snack.

Freezing

To freeze, let the quesadillas cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They’ll keep their flavor and texture for up to one month—perfect for quick meals on busy days.

Reheating

For best results, reheat your quesadillas in a skillet over medium heat to restore that crispy exterior. You can also use an oven or toaster oven set to 350°F for about 10 minutes. The microwave works in a pinch, but you may lose a little crunch.

FAQs

Can I use other proteins instead of chicken?

Absolutely! Blackstone Chicken Fajita Quesadillas are super versatile—try swapping in steak, shrimp, or even sliced portobello mushrooms for a vegetarian option. Just adjust the cooking time as needed.

What’s the best cheese for quesadillas?

A Mexican blend is classic because it melts smoothly and has great flavor, but Monterey Jack, cheddar, or pepper jack all work wonderfully. Mix and match to suit your taste.

How do I prevent my quesadillas from getting soggy?

Make sure your filling isn’t too wet—let any extra juices cook off on the griddle before assembling. Also, cook your quesadillas over medium-high heat for a crisp, golden exterior without overcooking the inside.

Do I need a Blackstone griddle, or can I use a skillet?

While the Blackstone griddle gives unbeatable results, you can make these quesadillas in any large skillet or flat-top pan. Just follow the same steps and keep an eye on the heat.

Can I prep the filling ahead of time?

Yes! Feel free to cook the chicken and veggies in advance, then assemble and cook the quesadillas when you’re ready to eat. This makes weeknight dinners even easier and faster.

Final Thoughts

There’s just something magical about these Blackstone Chicken Fajita Quesadillas—they’re simple, satisfying, and packed with bold, fresh flavor. Whether you’re new to griddling or a seasoned pro, this recipe is sure to win over every hungry crowd. Give it a try, and let your kitchen be filled with the irresistible aroma of sizzling fajitas and gooey cheese. You’ll want to make them again and again!

Blackstone Chicken Fajita Quesadillas Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Blackstone Chicken Fajita Quesadillas recipe combines tender, seasoned chicken with sautéed bell peppers and onions, melted Mexican blend cheese, all folded into crispy flour tortillas, cooked perfectly on a griddle. A flavorful and satisfying dish perfect for a quick Mexican-American meal.

Ingredients

Scale

Protein and Vegetables

1 lb boneless skinless chicken breasts, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced

Seasonings and Liquids

1 tablespoon olive oil
1 packet fajita seasoning mix
1 tablespoon lime juice
2 tablespoons water

Dairy and Bread

2 cups shredded Mexican blend cheese
4 large flour tortillas

Cooking Extras

Nonstick cooking spray or additional oil for griddle

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Instructions

Preheat the griddle: Preheat your Blackstone griddle over medium-high heat to ensure it’s hot enough for cooking the ingredients evenly and getting a nice sear on the chicken.
Cook the chicken: Drizzle olive oil on the griddle surface and add the thinly sliced chicken breasts. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through and no longer pink inside.
Sauté vegetables: Add the sliced bell peppers and onions directly to the griddle with the chicken. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Season the mixture: Sprinkle the fajita seasoning over the chicken and vegetables, then drizzle the lime juice and add the water. Stir all the ingredients together thoroughly and cook for an additional 1-2 minutes to meld the flavors.
Prepare quesadillas: Push the chicken and vegetable mixture to one side of the griddle. Spray or brush the other side with nonstick cooking spray or oil. Place one large flour tortilla on the oiled griddle side.
Add cheese and filling: Sprinkle cheese over half of the tortilla, then add a generous portion of the chicken fajita mixture on top of the cheese. Sprinkle more cheese on top of the filling to help seal the quesadilla when folded.
Cook and flip: Fold the tortilla over to create a half-moon shape. Cook the quesadilla 2-3 minutes on each side until golden brown and crispy, flipping carefully once to prevent the filling from spilling out.
Repeat and serve: Repeat the process with the remaining tortillas and filling. Once cooked, remove the quesadillas from the griddle, slice into wedges, and serve hot with your choice of sides such as sour cream, salsa, or guacamole.

Notes

You can substitute the chicken with steak or shrimp for variety.
Add sliced jalapeños if you prefer a spicier kick.
Serve with sour cream, salsa, or guacamole for additional flavor and dipping options.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Griddle
Cuisine: Mexican-American