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Blackstone Chicken Fajita Quesadillas

Blackstone chicken fajita quesadillas with colorful peppers and onions, layered with cheddar-Monterey Jack for melty cheese stretches. Cook everything on a griddle, then crisp golden tortillas into wedge slices for a fast Tex-Mex easy dinner.
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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 fajita filling
  • 1.5 lb chicken breast sliced thin
  • 2 bell peppers sliced
  • 1 onion sliced
  • 3 tbsp oil
  • 2 tbsp fajita seasoning use half for chicken, half for vegetables
Quesadilla assembly
  • 8 flour tortillas large
  • 3 cup shredded cheese cheddar and Monterey Jack
Serving toppings
  • 1 sour cream
  • 1 salsa
  • 1 guacamole
  • 1 lime wedges

Equipment

  • 1 griddle

Method
 

Cook the chicken and vegetables
  1. Heat the griddle to medium-high and add the oil, so it shimmers when ready. The surface should look slick and hot before you add the chicken.
  2. Season the chicken with half the fajita seasoning and cook for 6-7 minutes until cooked through. Stir occasionally so the chicken browns and the center loses its pink color.
  3. Add the peppers and onions along with the remaining fajita seasoning, then cook for 5-6 minutes until softened. Keep moving them until they become tender and glossy.
Assemble and melt the quesadillas
  1. Place 4 tortillas on the griddle and layer each with cheese, the chicken mixture, and more cheese. Press gently so the filling is packed and the top layer of cheese stays in place.
  2. Top with the remaining tortillas and cook for 3-4 minutes per side until golden and the cheese is melted. Flip when the bottom is browned, then cook the second side until the cheese stretches.
Slice and serve
  1. Cut the quesadillas into wedges and serve immediately with sour cream, salsa, guacamole, and lime wedges. The cheese should pull as you lift a slice.

Notes

Pro tip: For the best cheese stretch, keep the griddle at medium-high and don’t overload the tortillas—use an even layer of cheese on both the bottom and top. Store leftovers in the fridge up to 3 days in a sealed container; reheat on the griddle or in a skillet until hot and crisp. Freezing is not recommended for best texture. Dietary swap: use a dairy-free shredded cheese blend if you want a dairy-free option while keeping the same layering technique.