Blackstone Chicken Quesadillas Recipe
These Blackstone chicken quesadillas are a quick and delicious meal, featuring juicy, lemon-infused chicken, creamy Oaxaca cheese, and black beans, all grilled to crispy perfection. Designed for the Blackstone grill, this recipe is perfect for gatherings or weeknight dinners.
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
For added flavor, sprinkle taco seasoning on the chicken.
Experiment with cheese blends for different textures and tastes.
Avoid using knives directly on the Blackstone griddle to maintain its surface.
Experiment with cheese blends for different textures and tastes.
Avoid using knives directly on the Blackstone griddle to maintain its surface.
Tried this recipe?Let us know how it was!