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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with sizzling peppers, onions, and seasoned chicken tucked into golden, cheese-melted flour tortillas. Slice into wedges for a cross-section with visible fajita fillings and gooey stretchy cheese.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajita filling
  • 1.5 lb chicken breast sliced thin
  • 2 bell peppers sliced
  • 1 onion sliced
  • 3 tbsp oil
  • 2 tbsp fajita seasoning
Quesadillas
  • 8 flour tortillas large
  • 3 cup shredded cheese (cheddar and Monterey Jack)
Serving
  • sour cream for serving
  • salsa for serving
  • guacamole for serving
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Cook chicken fajita filling
  1. Heat a Blackstone griddle to medium-high and add oil. You should see a light shimmer in the oil before adding the chicken.
  2. Season the chicken with half the fajita seasoning and cook for 6-7 minutes until done. Cook in a single layer so the pieces brown and no longer look pink.
  3. Add peppers and onions with the remaining fajita seasoning, cooking for 5-6 minutes until softened. Keep stirring so they char slightly while staying crisp-tender.
Assemble and cook quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese. The layers should look thick enough that the cheese can melt into a seal.
  2. Top with the remaining tortillas and cook for 3-4 minutes per side until golden and the cheese is melted. Flip when the underside is browned and use a gentle press so the cheese stretches.
Slice and serve
  1. Cut the quesadillas into wedges. Serve warm with sour cream, salsa, guacamole, and lime wedges.

Notes

Pro tip: For the cleanest cheese pull and best wedge edges, let the quesadillas rest on the griddle for 30-60 seconds after flipping so the melted cheese firms up before cutting. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the griddle or in a skillet over medium heat until crisp again. Freezing is not recommended due to tortilla texture. For a lighter option, use part-skim shredded cheese or a reduced-fat cheese blend while keeping the fajita filling the same.