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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with griddle-charred peppers and onions, stuffed with thin-sliced chicken and melty cheddar-Monterey Jack. Cut into golden wedges so you can see the colorful filling and stretchy cheese in every slice.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Blackstone griddle

Method
 

Cook the chicken
  1. Heat Blackstone griddle to medium-high and add oil, spreading it into a thin layer. When it shimmers, add the sliced chicken.
  2. Season the chicken with half the fajita seasoning and cook for 6-7 minutes until the pieces are fully cooked through. Keep them in an even layer so they brown instead of steaming.
Fajita peppers and onions
  1. Add peppers and onions to the griddle and season with the remaining fajita seasoning. Cook for 5-6 minutes, stirring occasionally, until softened and lightly charred.
Build and melt the quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese. Use a generous top layer so the filling is sealed inside.
  2. Top with the remaining tortillas and cook for 3-4 minutes per side until golden and the cheese is melted. Press lightly with a spatula for closer contact and a cleaner melt.
Slice and serve
  1. Cut the quesadillas into wedges and serve immediately with sour cream, salsa, guacamole, and lime wedges. Finish with a squeeze of lime over each plate for bright flavor.

Notes

Pro tip: Keep the griddle at medium-high and let the tortillas toast until golden—this helps prevent sogginess when you cut wedges. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the griddle or in a skillet over medium heat until warmed and cheese re-melts. Freezing isn’t recommended for best tortilla texture. For a lighter option, use reduced-fat shredded cheese while keeping the same fajita filling.