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.

Ingredients

Scale

Chicken Marinade

1.5 lbs Boneless Skinless Chicken Thighs, cut into ½-inch cubes
2 Tbsp Avocado Oil (plus more for griddle)
Juice of 1 Lime (about 2 Tbsp)
1 Tbsp Taco Seasoning (low sodium preferred)
1 tsp Smoked Paprika
½ tsp Cumin
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Chipotle Chili Powder
½ tsp Kosher Salt
¼ tsp Coarse Black Pepper

Quesadilla and Toppings

4 Large Burrito-Size Flour Tortillas (10–12 inch)
3 cups Shredded Mexican Melting Cheese Blend
½ cup Diced Red Onion (optional)
½ cup Diced Bell Pepper (optional)
1–2 Jalapeños, thinly sliced (optional)
¼ cup Chopped Fresh Cilantro (optional)

Crema Especial

½ cup Sour Cream or Mexican Crema
2 Tbsp Herdez Street Sauce
1 Tbsp Lime Juice
1 tsp Blackstone Tequila Lime Seasoning
Pinch of Salt

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

Nutrition

Serving Size: 1 quesadilla
Calories: 580
Sugar: 3g
Sodium: 550mg
Fat: 31g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 105mg

Keywords: Blackstone, Chicken Quesadilla, Griddle, Mexican, Backyard Cooking, Mexican Melting Cheese, Crema Especial