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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with griddle-seared chicken, charred peppers, and melty cheese folded into golden-crisp tortillas. Cook on a flat-top griddle for smoky, sizzling flavor and fast weeknight assembly in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper optional
  • 1 lime juice juice of 1 lime
Fajita Veggies
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large yellow onion
  • 1 tbsp olive oil
Quesadillas
  • 8 10-inch flour tortillas large
  • 3 cup shredded Monterey Jack and cheddar blend
  • 2 tbsp butter for griddle
To Serve
  • 1 sour cream
  • 1 guacamole or sliced avocado
  • 1 salsa or pico de gallo
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and lime juice until evenly mixed.
  2. Add the sliced chicken and toss to coat thoroughly, then let it marinate for at least 15 minutes while you prep the veggies.
Griddle the fajita peppers and onions
  1. Preheat the Blackstone griddle to medium-high heat, then spread 1 tbsp olive oil across the surface and let it shimmer.
  2. Add the sliced peppers and onion to one side of the griddle, spreading them out, and cook for 6–8 minutes, tossing occasionally, until lightly charred at the edges and softened.
  3. Push the peppers and onion to the side or into a low-heat zone to hold while you cook the chicken.
Seer and mix the chicken
  1. Add the marinated chicken to the hot zone, spread into a single layer, and cook for 4–5 minutes without touching until deeply seared underneath.
  2. Flip the chicken and cook for 3–4 minutes until cooked through with no pink remaining.
  3. Chop the chicken roughly with a griddle spatula, then mix it with the peppers and onion to combine.
Assemble and crisp the quesadillas
  1. Push the chicken and veggie mixture to the side, drop a small pat of butter on a clean section of the griddle, and let it melt.
  2. Lay one flour tortilla flat on the butter, then cover half with a generous handful of shredded Monterey Jack and cheddar blend.
  3. Spoon a scoop of the chicken fajita mixture onto the cheese, then fold the empty tortilla half over and press gently.
  4. Cook for 2–3 minutes until the bottom is golden and the surface looks crisp.
  5. Carefully flip and cook for 1–2 minutes until the second side is equally golden and the cheese is fully melted.
  6. Slide the quesadilla off the griddle and rest for 1 minute before slicing into wedges, then repeat with the remaining tortillas and filling.
Serve
  1. Serve hot with sour cream, guacamole or sliced avocado, salsa or pico de gallo, fresh cilantro, and lime wedges on the side.

Notes

For the best char, slice everything thin and don’t overcrowd the griddle—cook peppers/onions in an even layer so they can brown. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a griddle or skillet until crisp again. Freezing: wrap tightly and freeze up to 2 months, then reheat until warmed through. Dietary swap: use a dairy-free shredded cheese blend if you want a lactose-reduced option while keeping the melty texture.