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
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
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 5g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
