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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with colorful peppers, onions, and tender sliced chicken, pressed on a griddle until golden. Expect melty cheese that stretches in every quesadilla wedge with Tex-Mex flavor.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast
  • 2 tbsp fajita seasoning
  • 3 tbsp oil
Vegetables
  • 2 bell peppers
  • 1 onion
Quesadilla
  • 8 flour tortillas
  • 3 cup shredded cheese cheddar and Monterey Jack
Serving
  • sour cream
  • salsa
  • guacamole
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Heat Blackstone griddle to medium-high and add oil.
  2. Season chicken with half the fajita seasoning and cook for 6-7 minutes until done.
Cook the fajita vegetables
  1. Add peppers and onions with remaining fajita seasoning, cooking for 5-6 minutes until softened.
Assemble and cook quesadillas
  1. Place 4 tortillas on griddle and layer with cheese, chicken mixture, and more cheese.
  2. Top with remaining tortillas and cook for 3-4 minutes per side until golden and cheese is melted.
Serve
  1. Cut into wedges and serve with sour cream, salsa, guacamole, and lime.

Notes

Pro tip: Keep the griddle at steady medium-high so the tortillas blister lightly before the cheese fully melts. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a griddle or skillet to re-crisp. Freezing is not recommended for best tortilla texture. For a lighter option, use reduced-fat shredded cheese and swap some of the chicken portion for extra peppers and onions.