These crispy, cheesy, and flavor-packed Blackstone Chicken Fajita Quesadillas are cooked to perfection on the Blackstone griddle.

Juicy marinated chicken, sizzling peppers and onions, and gooey melted cheese—stuffed inside a golden, crispy tortilla. Perfect for a quick dinner or a backyard cookout!

If you’re craving a restaurant-quality meal that’s packed with bold flavors and cooked right in your backyard, this Blackstone Chicken Fajita Quesadilla is the answer!

Table of Contents

Why You’ll Love This Recipe?

There’s something about cooking on a Blackstone griddle that makes food taste incredible. The high heat gives the chicken those perfect seared edges while keeping the inside tender and juicy.

Plus, making quesadillas on the griddle means crispy tortillas with melty cheese in every bite. Whether you’re hosting a backyard cookout or just need a quick dinner, this recipe is a crowd-pleaser!

How To Make Blackstone Chicken Fajita Quesadilla?

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Mexican-inspired
Course: Main Course
Difficulty: Easy
Servings: 4
Calories: 450 per serving

Ingredients You’ll Need

2 tbsp vegetable oil or butter
1 onion, sliced
1 red bell pepper, sliced
1 poblano pepper, sliced
1 lb chicken breast, cut into thin strips
1 tbsp garlic paste or minced garlic
1 packet taco seasoning or fajita seasoning
4 large burrito-size tortillas
3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Sour cream or salsa, for serving

Ingredient Notes

Chicken: Thinly slicing the chicken ensures quick and even cooking.
Peppers: Using a mix of red bell peppers and poblanos adds a balance of sweetness and mild heat.
Cheese: A blend of cheeses makes the quesadilla extra gooey—cheddar and Monterey Jack work great!
Tortillas: Large burrito-sized tortillas hold more filling and crisp up beautifully on the griddle.

Direction

Step 1: Preheat the Blackstone Griddle

Heat the griddle to medium-high and add 1 tbsp of vegetable oil. The griddle should be hot enough to sizzle when ingredients hit the surface.

Step 2: Cook the Chicken

Spread the chicken strips evenly on the griddle. Sprinkle the fajita seasoning and cook for 5-7 minutes, flipping occasionally, until fully cooked. Move to the cooler side of the griddle.

Step 3: Sauté the Peppers and Onions

Add another tablespoon of oil, then toss in the sliced onion, red bell pepper, and poblano pepper. Cook for 5 minutes until they’re slightly charred but still crisp-tender. Mix the chicken back in.

Step 4: Assemble the Quesadillas

Place a tortilla on the griddle, sprinkle with shredded cheese, and top with the chicken and veggie mixture. Add more cheese on top, then place another tortilla over it.

Step 5: Cook Until Crispy

Cook for 2-3 minutes per side, pressing down with a spatula. Flip carefully using hibachi spatulas for even cooking. Remove when golden and crispy.

Step 6: Slice and Serve

Let the quesadilla sit for a minute before cutting into triangles. Serve with sour cream or salsa!

Tips and Variations

➣ Make it spicier: Add sliced jalapeños or a pinch of cayenne.

➣ Use steak or shrimp: Swap the chicken for skirt steak or shrimp for a twist.

➣ Dairy-free option: Use dairy-free cheese or skip it altogether.

➣ Add more crunch: Toss in shredded lettuce or avocado after cooking.

What to Serve with Blackstone Chicken Fajita Quesadillas?

Mexican Rice – A classic side dish.
Guacamole & Chips – For extra flavor.
Grilled Corn on the Cob – Adds a smoky sweetness.
Fresh Pico de Gallo – Brightens up every bite.

How to Store Leftovers

1. Refrigerate: Store leftovers in an airtight container for up to 3 days.

2. Reheat: Warm on a skillet or griddle over low heat until crispy again.

3. Freeze: Wrap in foil and freeze for up to a month. Reheat in the oven at 375°F.

FAQ

How long to cook chicken fajitas on a Blackstone griddle?

Cook chicken strips for 5-7 minutes, flipping occasionally, until they reach an internal temperature of 165°F.

Can I make this without a Blackstone griddle?

Yes! Use a large cast-iron skillet or griddle pan over medium-high heat.

What’s the best cheese for fajita quesadillas?

Cheddar, Monterey Jack, or a Mexican cheese blend work best.

How do I prevent my quesadillas from falling apart?

Don’t overload them! Use just enough filling to hold everything together.

Conclusion

This Blackstone Chicken Fajita Quesadilla is a must-try for griddle cooking fans. It’s simple, delicious, and packed with bold flavors.

If you make it, share your experience in the comments—I’d love to hear how it turned out!