Blackstone Cheesy Chicken Quesadillas Recipe

Introduction

Blackstone Cheesy Chicken Quesadillas are a quick and satisfying meal perfect for any time of day. Loaded with tender chicken, melted cheese, and flavorful veggies, these quesadillas bring both comfort and bold taste to your table.

Ingredients

• 2 cups cooked chicken breast, shredded
• 8 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup bell peppers, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon taco seasoning
• Salt and pepper to taste

Instructions

1. Step 1: In a medium bowl, mix the shredded chicken with taco seasoning, salt, and pepper. Set aside.
2. Step 2: Heat 1 tablespoon of olive oil on a skillet over medium heat. Add the diced bell peppers and red onion, cooking until softened, about 3-4 minutes.
3. Step 3: Remove the veggies and add the remaining olive oil to the skillet. Place one flour tortilla in the skillet and sprinkle evenly with a mix of cheddar and Monterey Jack cheeses.
4. Step 4: Spread a portion of the seasoned chicken over the cheese, then add some cooked peppers and onions on top. Sprinkle a little more cheese over everything to help it stick.
5. Step 5: Place another tortilla on top and cook for 2-3 minutes until the bottom is golden and the cheese begins to melt. Carefully flip and cook the other side for another 2-3 minutes.
6. Step 6: Remove the quesadilla to a cutting board and let it rest for a minute before slicing into wedges. Repeat with remaining tortillas and filling.

Tips & Variations

• For extra flavor, add a pinch of cumin or smoked paprika to the chicken mix.
• Use a mix of cheeses like pepper jack for a spicy kick.
• Add sliced jalapeños or fresh cilantro for more heat and freshness.
• Try whole wheat tortillas for a healthier twist.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat to keep the tortillas crisp and cheese melted, or use a microwave for about 30 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this recipe?

Yes, leftover cooked chicken works perfectly. Just shred it and mix with taco seasoning to keep the flavors vibrant.

What can I serve with these quesadillas?

They pair well with salsa, guacamole, sour cream, or a fresh salad for a complete meal.

Blackstone Cheesy Chicken Quesadillas Recipe

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★★★★★

4.9 from 64 reviews

These Blackstone Cheesy Chicken Quesadillas are a deliciously melty and savory Mexican-inspired dish, perfect for a quick weeknight meal or satisfying snack. Loaded with shredded chicken, a blend of cheddar and Monterey Jack cheeses, vibrant bell peppers, and seasoned to perfection, these quesadillas are cooked on a Blackstone griddle or skillet until golden and crispy on the outside and gooey on the inside.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings (2 quesadillas per serving) 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups cooked chicken breast, shredded
• 1/2 cup bell peppers, diced
• 1/4 cup red onion, finely chopped
• 1 teaspoon taco seasoning
• Salt and pepper to taste

Quesadillas

• 8 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil

Instructions

1. Prepare the Chicken Filling: In a mixing bowl, combine the shredded cooked chicken, diced bell peppers, finely chopped red onion, taco seasoning, salt, and pepper. Mix everything well to ensure the seasoning is evenly distributed throughout the chicken and vegetables.
2. Heat the Blackstone Grill or Skillet: Preheat your Blackstone griddle or a large skillet over medium heat. Add 1 tablespoon of olive oil and spread it evenly to prevent sticking.
3. Assemble the Quesadilla: Lay one flour tortilla flat on a clean surface. Evenly sprinkle a portion of the shredded cheddar and Monterey Jack cheese over half of the tortilla. Then add a generous amount of the prepared chicken mixture on top of the cheese. Sprinkle a little more cheese over the chicken to help the top tortilla stick.
4. Cook the Quesadilla: Carefully fold the tortilla over to create a half-moon shape. Place the assembled quesadilla onto the preheated griddle or skillet. Drizzle or brush the top with a little olive oil. Cook for about 3 to 4 minutes on one side until the tortilla is golden brown and crispy.
5. Flip and Finish Cooking: Gently flip the quesadilla using a spatula and cook the other side for another 3 to 4 minutes, or until it is golden brown and the cheese is completely melted inside.
6. Serve: Remove the quesadilla from the heat and let it sit for a minute before slicing into wedges. Serve warm with your favorite toppings like sour cream, guacamole, or salsa if desired.

Notes

• Use leftover cooked chicken or rotisserie chicken to save time.
• Customize with your favorite vegetables or add jalapeños for heat.
• Cook on medium heat to prevent burning before the cheese melts.
• Olive oil can be substituted with butter for a richer flavor.
• Serve with sides like guacamole, sour cream, and pico de gallo for a complete meal.

Keywords: Blackstone, cheesy chicken quesadillas, chicken quesadilla recipe, Mexican quesadilla, easy quesadilla, melted cheese quesadilla, Blackstone griddle recipes