I recently discovered a fresh twist on dinner with Blackstone Chicken Fajita Quesadillas. Every bite reveals a medley of juicy chicken, sizzling bell peppers, and sweet onions harmonizing perfectly with melted cheese. This scrumptious creation sparks excitement, turning an ordinary meal into a delightful, flavor-packed experience.

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I recently tried a spin on one of my favorite outdoor griddle recipes and I just had to share my Blackstone Chicken Fajita Quesadillas with everyone. I started with two boneless skinless chicken breasts thinly sliced and tossed them in two tablespoons of olive oil along with two tablespoons of fajita seasoning mix.

I then added some fresh red and green bell pepper strips and a thinly sliced yellow onion for that extra crunch and savory flavor. The combination of ingredients reminded me of some epic Blackstone Chicken Fajita Quesadillas I had seen, along with those awesome quesadilla burgers Blackstone style that everyone raves about.

I love how these quesadillas cook up really good on a cooking stone setup outside. The melted shredded cheese blend between warm flour tortillas creates a texture so satisfying and fun to eat.

Give it a try if you want a meal that brings together the best of outdoor cooking recipes in a unique and flavorful way.

Why I Like this Recipe

I like this recipe because I love how the fajita seasoning brings bold, spicy flavors to the chicken and veggies. I enjoy that it’s quick and easy to make on busy nights, plus I appreciate the melty cheese and the crispy tortillas that bring it all together. I also really like that I can add my own favorite toppings, making every bite unique and totally satisfying.

I gotta say, this Blackstone Chicken Fajita Quesadillas recipe cooks well with others. The way the chicken and veggies mix is just amazing, and its not too hard to follow even if you’re not the best cook. I like how the veggies get that slight char and the cheese melts all over the filling, makin the whole thing super tasty. Its a good recipe when you wanna whip up something that brings everyone together around the table.

Ingredients

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Chicken provides lean protein for muscle building and energy, keeping you satisfised.
Red bell pepper is sweet, loaded with vitamin C and adds crunch and color.
Green bell pepper offers slight earthiness, giving vitamins and crisp texture to the dish.
Yellow onion brings mild sweetness and a subtle tang that enhaces every fajita bite.
Flour tortillas supply soft carbohydrates that help hold all the flavors together.
Cheese blend gives a creamy texture with calcium, uniting ingredients in bubbling deliciousness.
Cilantro adds a fresh, herbaceous note that brightens the dish with a zesty aroma.
Olive oil enriches with healthy fats, promotin flavor while aiding nutrient absorption.

Ingredient Quantities

2 boneless skinless chicken breasts (about 1 lb total), thinly sliced

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 yellow onion, sliced thinly

2 tablespoons olive oil

2 tablespoons fajita seasoning mix

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

4-6 large flour tortillas

2 cups shredded cheese blend (like Monterey Jack and cheddar)

2 tablespoons butter (for cooking on the grill or skillet)

Optional: fresh chopped cilantro, sour cream, salsa, and lime wedges for serving

How to Make this

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1. Preheat a large skillet or grill over medium-high heat and add 2 tablespoons of olive oil.

2. In a bowl, combine the thinly sliced chicken with the 2 tablespoons of fajita seasoning mix, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure the chicken is well coated.

3. Add the chicken to the hot skillet and cook until its well browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.

4. In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté them until they get a little softened and charred, which should take about 4-5 minutes.

5. Return the chicken to the skillet with the veggies and toss everything together so that the flavors meld.

6. Lay out one flour tortilla on another clean surface and sprinkle roughly 1/3 cup of the shredded cheese blend evenly across the tortilla.

7. Spoon on some of the chicken and veggie mixture over the cheese. Then sprinkle a bit more cheese on top and cover with another tortilla.

8. Melt 2 tablespoons of butter in a clean skillet over medium heat. Carefully add the assembled quesadilla and cook for 2-3 minutes on each side until its crispy and the cheese is all melted.

9. Repeat the process with the remaining tortillas and filling mixture.

10. Slice the quesadillas into wedges and serve with fresh chopped cilantro, sour cream, salsa, and lime wedges if you like. Enjoy!

Equipment Needed

1. A large skillet or grill pan for cooking the chicken, veggies, and melting the quesadillas
2. A mixing bowl to toss the chicken with the seasoning
3. A sharp knife and cutting board for slicing the chicken, peppers, and onions
4. Measuring spoons for the olive oil, salt, pepper, and seasoning mix
5. A spatula or pair of tongs for stirring and flipping the ingredients
6. A clean flat surface for assembling the quesadillas
7. A clean skillet (or you can wash the first one) specifically for cooking the quesadillas
8. A serving plate and a pizza cutter or knife to slice the quesadillas into wedges

FAQ

Q: How do I get the best flavor out of the chicken?

A: Make sure to evenly coat your sliced chicken in the olive oil, fajita seasoning, salt and pepper so every bite gets loaded with flavor. Let it sit for a few minutes if you can.

Q: Can I swap out the cheese blend for something else?

A: Sure, feel free to swap it with your favorite cheese like pepper jack or even mozzarella, but the Monterey Jack and cheddar mix really gives it that good melty texture.

Q: What if I don't have a Blackstone griddle?

A: No worries! You can use a regular skillet or grill pan. Just preheat it and follow the same cooking steps, but be sure to keep an eye on it to prevent burning.

Q: How can I tell when the vegetables are done?

A: The peppers and onions should be tender with a slight char on the edges. If they still feel crunchy, they need a bit more time over the heat.

Q: Any tips for assembling the quesadillas?

A: Make sure you spread the ingredients evenly across the tortilla, then sprinkle a good layer of cheese on top before folding. This helps everything stick together and makes it extra delicious.

Blackstone Chicken Fajita Quesadillas Recipe Substitutions and Variations

If you cant find boneless skinless chicken breasts, you can use chicken thighs which tend to be juicier and still work great in this recipe.
Instead of olive oil, try using avocado oil or even a light vegetable oil – they both add a nice flavor without overpowering the dish.
You can make your own fajita seasoning by mixing chili powder, cumin, garlic powder, and onion powder if you dont have the pre-made mix.
If you dont have the perfect cheese blend, a mix of cheddar and mozzarella works just fine in a pinch, giving you that melty cheesy texture.

Pro Tips

1. Try letting the chicken sit with the fajita seasoning for about 10 minutes before cooking so all that flavor really gets in there.
2. Make sure you dont crowd the pan when cooking the veggies so they get a good char and dont start stewing instead.
3. Sprinkle extra cheese between the layers in your quesadilla to help keep everything moist and tasty, plus it just makes it extra cheesy!
4. If you’re using a skillet, keep an eye on the heat so the tortillas crisp nicely without burning; sometimes lowering the heat a bit after adding butter works wonders.

Blackstone Chicken Fajita Quesadillas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. A large skillet or grill pan for cooking the chicken, veggies, and melting the quesadillas
2. A mixing bowl to toss the chicken with the seasoning
3. A sharp knife and cutting board for slicing the chicken, peppers, and onions
4. Measuring spoons for the olive oil, salt, pepper, and seasoning mix
5. A spatula or pair of tongs for stirring and flipping the ingredients
6. A clean flat surface for assembling the quesadillas
7. A clean skillet (or you can wash the first one) specifically for cooking the quesadillas
8. A serving plate and a pizza cutter or knife to slice the quesadillas into wedges

Ingredients

2 boneless skinless chicken breasts (about 1 lb total), thinly sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow onion, sliced thinly
2 tablespoons olive oil
2 tablespoons fajita seasoning mix
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
4-6 large flour tortillas
2 cups shredded cheese blend (like Monterey Jack and cheddar)
2 tablespoons butter (for cooking on the grill or skillet)
Optional: fresh chopped cilantro, sour cream, salsa, and lime wedges for serving

Directions

Preheat a large skillet or grill over medium-high heat and add 2 tablespoons of olive oil.
In a bowl, combine the thinly sliced chicken with the 2 tablespoons of fajita seasoning mix, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure the chicken is well coated.
Add the chicken to the hot skillet and cook until its well browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté them until they get a little softened and charred, which should take about 4-5 minutes.
Return the chicken to the skillet with the veggies and toss everything together so that the flavors meld.
Lay out one flour tortilla on another clean surface and sprinkle roughly 1/3 cup of the shredded cheese blend evenly across the tortilla.
Spoon on some of the chicken and veggie mixture over the cheese. Then sprinkle a bit more cheese on top and cover with another tortilla.
Melt 2 tablespoons of butter in a clean skillet over medium heat. Carefully add the assembled quesadilla and cook for 2-3 minutes on each side until its crispy and the cheese is all melted.
Repeat the process with the remaining tortillas and filling mixture.
Slice the quesadillas into wedges and serve with fresh chopped cilantro, sour cream, salsa, and lime wedges if you like. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.