Blackstone Chicken Quesadillas
Fajita-seasoned chicken, peppers and onions and a pile of Mexican cheese in crispy griddled flour tortillas. Makes four big ones at once.
- Blackstone
- Griddle
- Chicken
- Dinner
- 35 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb boneless skinless chicken thighs
- 2 tbsp vegetable oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1 red bell pepper, sliced thin
- 1 yellow onion, sliced thin
- 4 large flour tortillas, 10-inch
- 3 cups shredded Mexican blend cheese
- 2 tbsp butter
To serve
- sour cream, salsa and guacamole, for serving
Gear
- Blackstone griddle
- Wide spatula
- Instant-read thermometer
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Steps
Step 1: Mix the chili powder, cumin, garlic powder, paprika and salt. Rub it all over the chicken with 1 tablespoon oil.
Step 2: Heat the Blackstone to medium-high (about 400°F). Cook the chicken 5 to 6 minutes per side until it reaches 165°F. Rest 5 minutes, then chop small.
Step 3: While it rests, oil a spot and cook the pepper and onion 6 to 8 minutes until soft and charred in spots.
Step 4: Turn the griddle down to medium (about 350°F). Melt the butter on it and lay down the tortillas.
Step 5: On half of each tortilla, sprinkle a layer of cheese, then chicken and veggies, then more cheese. Cheese on both sides acts like glue.
Step 6: Fold the empty half over and press lightly. Cook 2 to 3 minutes until golden, flip carefully and cook 2 more minutes until the cheese is fully melted.
Step 7: Rest 1 minute, cut into wedges and serve with sour cream, salsa and guacamole.
Swaps
- Chicken: Leftover rotisserie chicken or steak. Skip straight to the veggies.
- Cheese: Pepper jack, Monterey Jack or cheddar.
- Veggie: Black beans and corn instead of chicken.
Tips
- Don’t overfill. Too much filling means the cheese can’t melt and the whole thing falls apart when you flip.
- A dome over them for 30 seconds helps melt the cheese if your tortillas are browning too fast.
The story
HAM Cooking. Let’s fire it up.
A quesadilla is the easiest thing in the world until you try to flip one and half of it ends up on the ground. This recipe is mostly about preventing that.
Two tricks. First, cheese goes on both the bottom and the top of the filling, so when it melts it glues everything together like edible cement. Second, the griddle comes down to medium once the chicken’s done. Flour tortillas brown fast, and cheese needs a couple of minutes to melt all the way. On high heat you get a burnt shell with cold cheese inside, which is a tragedy and also a waste of cheese.
Four at a time on the Blackstone. Nobody waits. Everybody’s happy.
HAM out.
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