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If you haven’t experienced the magic of a Blackstone Chicken Quesadilla, you’re missing out on one of the most satisfying and flavorful quesadilla adventures you can have. This dish takes tender, juicy chicken thighs marinated with a vibrant blend of spices, then cooks them to perfection on a Blackstone griddle, creating a crispy, melty tortilla that’s loaded with gooey cheese and fresh veggies. Each bite brings together smoky, tangy, and spicy notes that make it an absolute crowd-pleaser every single time.

Blackstone Chicken Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but absolutely crucial to unlocking the full potential of this Blackstone Chicken Quesadilla. Each plays a key role in building layers of flavor, texture, and color that make every bite memorable and crave-worthy.

1.5 lbs Boneless Skinless Chicken Thighs (cut into ½-inch cubes): Juicy and tender, chicken thighs keep this quesadilla moist and flavorful.
2 Tbsp Avocado Oil (plus more for griddle): A neutral oil that ensures perfect searing and keeps everything from sticking.
Juice of 1 Lime (about 2 Tbsp): Adds bright acidity that balances the spices and enhances the chicken’s flavor.
1 Tbsp Taco Seasoning (low sodium preferred): The essential spice mix that brings authentic Mexican flair.
1 tsp Smoked Paprika: Adds a deep smoky undertone that complements grilled chicken beautifully.
½ tsp Cumin: Earthy warmth that’s a classic Mexican seasoning staple.
½ tsp Garlic Powder: A savory punch that deepens the flavor profile.
½ tsp Onion Powder: Rounds out the seasoning with a subtle sweetness.
¼ tsp Chipotle Chili Powder: Just enough smoky heat to make your taste buds dance.
½ tsp Kosher Salt: Enhances every ingredient’s natural flavor.
¼ tsp Coarse Black Pepper: Adds a slight spicy kick to the mix.
4 Large Burrito-Size Flour Tortillas (10-12 inch): The perfect canvas for all the tasty fillings.
3 cups Shredded Mexican Melting Cheese Blend: Melts into luscious gooeyness that holds everything together.
½ cup Diced Red Onion (optional): Provides a fresh crunch and mild sharpness.
½ cup Diced Bell Pepper (optional): Adds sweetness and vibrant color.
1-2 Jalapeños (thinly sliced, optional): For those who like a bit of fire in their bite.
¼ cup Chopped Fresh Cilantro (optional): Bright herbaceous notes that bring freshness to each mouthful.
½ cup Sour Cream or Mexican Crema: A cooling element that perfectly balances the spicy chicken.
2 Tbsp Herdez Street Sauce: Adds tangy, smoky flavor as a dipping sauce or drizzle.
1 Tbsp Lime Juice: Used again in the crema for extra zing.
1 tsp Blackstone Tequila Lime Seasoning: That secret seasoning twist that gives the dish its signature kick.
Pinch of Salt: To finalize and elevate the crema’s flavor.

How to Make Blackstone Chicken Quesadilla

Step 1: Marinate the Chicken

Begin by combining the cubed chicken thighs with all the marinade ingredients—avocado oil, lime juice, taco seasoning, smoked paprika, cumin, garlic powder, onion powder, chipotle chili powder, kosher salt, and black pepper. Toss everything until the chicken is well coated and refrigerate it for at least one hour, or up to four if you’ve got the time. This step infuses the meat with layers of bold, smoky, and tangy flavors, making every bite juicy and deeply satisfying.

Step 2: Prepare Crema Especial and Veggies

While your chicken marinates, mix the sour cream or Mexican crema with lime juice, Blackstone Tequila Lime seasoning, a pinch of salt, and a bit of Herdez street sauce to make your Crema Especial dipping sauce. Dice the red onion, bell pepper, and slice the jalapeños if you’re using them. These fresh elements will add crunchy texture and bursts of color to your quesadilla, balancing the richness of the chicken and cheese.

Step 3: Heat Your Blackstone Griddle

Preheat your Blackstone grill by setting one side to medium-high heat and leaving the other side on low or off. This two-zone cooking setup gives you the perfect temperature gradient to sear the chicken and veggies on the hot side while warming and toasting the quesadilla on the cooler side. Trust me, this trick ensures the filling cooks perfectly without burning the tortilla.

Step 4: Cook the Chicken and Vegetables

Spoon the marinated chicken and veggies onto the hot side of the griddle. Let them cook, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the vegetables have softened just enough to bring out their sweetness. This cooking method locks in all those delicious juices while giving the chicken a slight char that’s irresistible.

Step 5: Assemble the Quesadilla

Move to the medium heat zone and lay one tortilla flat on the griddle. Immediately spread shredded cheese evenly across the entire surface, ensuring that the cheese acts as a glue to keep everything intact. Add the cooked chicken and veggies only on one half of the tortilla, then fold it over to create that classic quesadilla pocket. This method guarantees a gooey, melty interior with a perfectly crisp exterior.

Step 6: Cook Until Golden and Crispy

Let your quesadilla cook for about 2 to 3 minutes per side. You want the tortilla to turn a gorgeous golden brown with crispy edges while the cheese melts fully inside, creating that wonderful contrast between crunch and ooze. Flip carefully with a spatula to avoid spills and make sure both sides have even browning before removing it from the griddle.

Step 7: Rest and Serve

Patience here pays off! Allow your Blackstone Chicken Quesadilla to rest for 1 to 2 minutes before slicing. This brief cooldown lets the cheese set slightly so it won’t spill out like a molten river when you cut it. Then slice into triangles and serve alongside your Crema Especial and any additional toppings or sides you love.

How to Serve Blackstone Chicken Quesadilla

Garnishes

Toppings make a great quesadilla even better. Sprinkle chopped fresh cilantro for a pop of color and brightness. Thinly sliced jalapeños provide fresh heat, while a dollop of sour cream or crema adds creaminess that balances all the bold spices in the chicken. For a little extra tang, drizzle with Herdez Street Sauce or a squeeze of lime just before serving.

Side Dishes

This quesadilla pairs beautifully with a simple side of Mexican rice or a light avocado salad for something fresher. Black beans or a corn salad bring additional texture and heartiness to the plate. For a party vibe, serve with a bowl of your favorite salsa, guacamole, and pickled vegetables to let everyone customize their perfect bite.

Creative Ways to Present

Try cutting your Blackstone Chicken Quesadilla into small wedges as a fun appetizer at your next gathering. Stack mini quesadillas layered with different cheeses or add a drizzle of chipotle mayo for a gourmet touch. You can even serve open-faced with toppings on one side for a shareable platter—trust me, the presentation possibilities here are endless and fun!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Blackstone Chicken Quesadillas in an airtight container in the refrigerator for up to 3 days. The best way to keep the tortilla from getting soggy is to separate layers with parchment paper or foil. When ready to eat, they’re a fantastic quick meal that almost tastes as good as fresh.

Freezing

You can freeze quesadillas for up to 2 months by wrapping each one tightly in foil and placing them in a zip-top freezer bag. Make sure to press out any excess air to prevent freezer burn. These are perfect for meal prep or last-minute snacks when you just want a fast comfort food fix.

Reheating

To reheat, the best method is on a skillet or your Blackstone griddle over medium heat. Heat a few minutes per side until warmed through and crisp again. Avoid microwaving if you want to preserve that delightful crispiness, as it tends to make the tortilla chewy or soggy.

FAQs

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken breast works fine, but thighs tend to stay juicier and more flavorful on the griddle. If using breast, watch the cooking time carefully to avoid dryness.

Is it necessary to marinate the chicken? Can I skip that step?

Marinating is key for maximum flavor. The spices and lime juice tenderize the chicken and infuse it with bold seasonings that really define this Blackstone Chicken Quesadilla.

Can I make this quesadilla vegetarian?

Definitely! Swap the chicken for seasoned grilled mushrooms, roasted peppers, or even black beans. Just keep the same spices to maintain that signature taste.

What’s a good cheese to use if I can’t find a Mexican melting blend?

Use a mix of Monterey Jack and cheddar for meltiness and mild flavor. Mozzarella can also be used but lacks the tanginess.

Do I need a Blackstone griddle to make this quesadilla?

While a Blackstone griddle brings unbeatable heat control and surface area, you can use a cast-iron skillet or large non-stick pan at home. The results will still be delicious!

Final Thoughts

If you’re looking for a recipe that feels like a backyard fiesta wrapped in a warm tortilla, the Blackstone Chicken Quesadilla is your new best friend. It’s smoky, cheesy, crispy, and bursting with bold flavors that are just irresistible. Fire up that griddle, gather the ingredients, and treat yourself to a dish that feels like a celebration every time you make it. Once you try it, I guarantee it will become a favorite in your recipe rotation just like it is in mine.

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Blackstone Chicken Quesadilla Recipe

★★★★★

5.2 from 3 reviews

Author: Lily
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

This Blackstone Chicken Quesadilla is a crispy, cheesy, and flavorful delight perfect for backyard grilling. Marinated chicken thigh cubes are cooked on a Blackstone griddle to juicy perfection, layered with melted Mexican cheese blend, and folded inside a warm flour tortilla. Served with a zesty crema especial and fresh toppings, this recipe brings a smoky, spicy, and savory twist to a classic quesadilla that will have everyone coming back for more.

Instructions

Marinate Chicken: Combine the chicken cubes with avocado oil, lime juice, taco seasoning, smoked paprika, cumin, garlic powder, onion powder, chipotle chili powder, kosher salt, and coarse black pepper. Mix thoroughly to coat the chicken evenly. Refrigerate and let it marinate for 1 to 4 hours to absorb all the flavors.
Prepare Crema and Vegetables: While the chicken marinates, prepare the Crema Especial by mixing sour cream or Mexican crema with Herdez Street Sauce, lime juice, Blackstone Tequila Lime Seasoning, and a pinch of salt. Dice red onion, bell pepper, and slice jalapeños if using, and chop fresh cilantro for topping.
Preheat Blackstone Griddle: Heat your Blackstone griddle so one side is at medium-high heat while the other side is at low or off heat. This allows for cooking chicken on the hot side and warming tortillas on the cooler side.
Cook Chicken and Vegetables: Place the marinated chicken and optional diced vegetables on the hot side of the griddle. Cook until chicken reaches an internal temperature of 165°F, turning occasionally to ensure even cooking and nice searing.
Assemble Quesadilla: Move to the medium heat zone and place a flour tortilla on the griddle. Immediately sprinkle cheese evenly across the surface. Add the cooked chicken and vegetables on one half of the tortilla along with toppings like jalapeños and cilantro if desired.
Fold and Cook Quesadilla: Once the cheese begins to melt, carefully fold the tortilla over to cover the fillings. Cook for 2 to 3 minutes per side or until the tortilla is golden brown, crispy, and cheese is fully melted inside.
Rest and Serve: Remove the quesadilla from the griddle and let rest for 1 to 2 minutes for easier slicing. Cut into wedges and serve with the prepared Crema Especial and any additional desired accompaniments.

Notes

Marinating the chicken for at least 1 hour enhances flavor and tenderness, but up to 4 hours is ideal.
If you don’t have a Blackstone griddle, a cast iron skillet or grill pan works well as alternatives.
For extra heat, add more jalapeños or a dash of hot sauce inside the quesadilla.
Use low sodium taco seasoning to control the salt level.
Feel free to swap out chicken thighs for chicken breast if preferred, but thighs remain juicier.
The crema especial can be made ahead and refrigerated for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Griddle Cooking
Cuisine: Mexican-American