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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with a griddle-seared, golden outside and melty cheese that stretches. Thin-sliced chicken and colorful peppers and onions make the filling look layered in each wedge, with sour cream, salsa, and guacamole on the side.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken and fajita filling
  1. Heat the Blackstone griddle to medium-high and add the oil. Look for quick shimmering in the oil before adding chicken.
  2. Season the chicken with half the fajita seasoning and cook for 6-7 minutes until done. The chicken should be browned and no longer pink.
  3. Add the peppers and onions along with the remaining fajita seasoning and cook for 5-6 minutes until softened. Stir occasionally until peppers are tender-crisp.
Assemble and grill the quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese. You should see the filling centered and the cheese covering the edges.
  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; press lightly so the layers fuse.
  3. Cut the quesadillas into wedges and serve immediately. Serve with sour cream, salsa, guacamole, and lime wedges on the side.

Notes

Pro tip: Keep the heat at medium-high so the tortillas turn golden while the cheese fully melts—if the griddle runs too cool, the filling will steam and the quesadillas won’t crisp. Store leftover quesadillas in the fridge up to 3 days and reheat on a griddle or skillet for best texture; freezing is not recommended because the tortillas can soften after thawing. For a lighter option, use reduced-fat cheese while keeping the fajita seasoning the same.