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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with colorful peppers and onions, cooked on a griddle for golden tortillas and stretchy cheese. Layered chicken fajita filling makes easy Tex-Mex griddle quesadillas with wedge-ready slices.
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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: 920
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
Quesadilla assembly
  • 8 large flour tortillas
  • 3 cup shredded cheese (cheddar and Monterey Jack) for filling and melting
Serving
  • 0.25 sour cream for serving
  • 0.25 salsa for serving
  • 0.25 guacamole for serving
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Cook chicken
  1. Heat a Blackstone griddle to medium-high and add the oil. Add sliced chicken breast and season with half of the fajita seasoning, then cook for 6-7 minutes until done.
Sauté peppers and onions
  1. Add the bell peppers and onions to the griddle with the remaining fajita seasoning. Cook for 5-6 minutes until softened.
Build and melt quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese. Top with the remaining tortillas.
Crisp and slice
  1. Cook quesadillas for 3-4 minutes per side until golden and the cheese is fully melted. Cut into wedges and serve with sour cream, salsa, guacamole, and lime wedges.

Notes

Pro tip: Don’t overload the tortillas—spread the cheese evenly so it melts into the edges and helps the wedges hold together. Store leftovers in the refrigerator up to 3 days; reheat on the griddle or in a skillet for best crispness (freezing not recommended since tortillas can soften after thawing). For a lighter option, use reduced-fat shredded cheese while keeping the same fajita seasoning.