When the weather warms up, it’s time to dust off the Blackstone grill and fire up a feast. Few meals are as versatile and crowd-pleasing as chicken quesadillas—and on a Blackstone griddle, they reach crispy, cheesy perfection.
This recipe combines tender, spice-rubbed chicken, melted Monterey Jack cheese, and hearty black beans, folded into golden-brown tortillas.
Whether you’re hosting a backyard bash or a weeknight dinner, these quesadillas deliver the ultimate flavor-packed experience.
Why the Blackstone Grill Is Perfect for Quesadillas
The Blackstone isn’t just a grill; it’s your outdoor culinary powerhouse. With its expansive cooking surface, you can make multiple quesadillas simultaneously—ideal for feeding a family or satisfying a hungry crowd. Its even heat distribution ensures every tortilla is perfectly golden, and the quick cleanup means less time scrubbing and more time savoring.
To optimize your Blackstone setup, create two heat zones:
- Warming zone: Keep burners off for a 250°F area to rest cooked items or finish proteins.
- Main cooking zone: Set to 350-400°F for cooking quesadillas.
Tips for Creating Perfect Quesadillas
Here are some tips to elevate your quesadillas:
- Season Your Chicken Well: A blend of garlic powder, chili powder, salt, and pepper adds depth to the chicken. Don’t skip the resting step before dicing—it locks in the juices.
- Layer Smartly: Place cheese directly on the tortilla, then add chicken and beans. Finish with more cheese to create that irresistible gooey center.
- Monitor the Heat: Lower the grill to medium when cooking the quesadillas to avoid burning the tortillas while ensuring the cheese melts fully.
- Flip Carefully: Use a wide spatula to flip the quesadillas gently, maintaining the layers intact.
Delicious Modifications for Every Palate
This recipe is easy to customize, making it a hit for everyone at the table:
- Make It Vegetarian: Skip the chicken and load up on sautéed veggies like bell peppers, onions, and zucchini.
- Go Gluten-Free: Use gluten-free tortillas for a meal that’s safe for everyone.
- Add a Spicy Kick: Mix diced jalapeños or a dash of hot sauce into the filling for extra heat.
- Boost the Protein: Swap black beans for refried beans or add a sprinkle of crumbled bacon for a smoky twist.
Important Tools for Blackstone Quesadilla Success
Cooking on the Blackstone is seamless when you’re prepared. Here’s what you need:
- Spatula: For flipping quesadillas without tearing.
- Bench scraper: To chop and clean with ease.
- Oil bottle: For greasing the griddle.
- Water bottle: Handy for cleaning.
Pro Tip: Never use knives directly on the griddle surface to avoid damage.
Serving Suggestions and Pairings
Quesadillas are the star, but they shine even brighter with the right accompaniments. Here’s how to complete the meal:
- Dips and Toppings: Serve with fresh salsa, creamy guacamole, or a dollop of sour cream.
- Side Dishes: Pair with a crisp green salad, grilled corn, or a refreshing cucumber-tomato medley.
- Drinks: A chilled lemonade or a light cerveza rounds out this summery dish perfectly.
Bringing Family and Flavor Together
This chicken quesadilla recipe celebrates the joy of cooking and eating together. Whether it’s for a weeknight dinner or a relaxed weekend lunch, the Blackstone grill ensures each quesadilla is a crispy, cheesy masterpiece. With endless customization options, this dish is sure to become a staple in your recipe rotation.
Fire up your Blackstone, gather your favorite toppings, and let the quesadilla magic happen!
Blackstone Chicken Quesadillas Recipe
Equipment
- blackstone griddle
- Spatulas
- Bench scraper
- Water bottle
- Oil bottle
Ingredients
- For the Chicken:
- 2 lbs chicken breast or thighs
- 2 tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 whole lemon for juice
- 1 tsp taco seasoning optional
- For the Cheese:
- 8 oz Oaxaca cheese shredded (or Monterey Jack, or a Monterey Jack-Mozzarella blend)
- Other Ingredients:
- 1 can black beans drained
- Burrito-sized flour tortillas e.g., Guerrero brand
Instructions
- Griddle Setup:
- Preheat the Blackstone griddle with two heat zones:
- Hot zone: Medium-high heat (350–400°F).
- Warming zone: Low heat or burners off.
- Chicken Preparation:
- Coat the hot zone with avocado oil.
- Place the chicken on the hot zone and season with salt, pepper, and garlic powder.
- Squeeze fresh lemon juice over the chicken while it cooks.
- Grill for 3–5 minutes per side, ensuring the chicken is slightly undercooked.
- Chop the chicken into bite-sized pieces and transfer to the warming zone.
- Griddle Cleaning & Preparation:
- Clean the hot zone with a water bottle and bench scraper.
- Apply a fresh light coat of oil to prepare for the tortillas.
- Quesadilla Assembly & Cooking:
- Place a tortilla on the hot side of the griddle.
- Sprinkle a layer of shredded Oaxaca cheese over half of the tortilla.
- Add a handful of black beans and chopped chicken on top of the cheese.
- Sprinkle more cheese if desired, then fold the tortilla in half.
- Cook until golden brown and crisp on both sides, flipping once.
- Move the quesadilla to the warming zone.
- Repeat with the remaining tortillas and fillings.
- Serving:
- Slice each quesadilla into fourths for easy serving.
- Serve with salsa, sour cream, or guacamole.
- Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap individual quesadillas in foil or plastic wrap and freeze for up to 3 months.
- Reheat: Use the Blackstone grill or an oven to restore crispness.
Notes
Experiment with cheese blends for different textures and tastes.
Avoid using knives directly on the Blackstone griddle to maintain its surface.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.