Blackstone Chicken Quesadilla
Master chicken quesadillas on your Blackstone with our recipe. Perfectly crisp tortillas, melty cheese, and seasoned chicken with that signature griddle flavor!
Ingredients
For the Chicken & Marinade:
- 1.5 lbs Boneless Skinless Chicken Thighs, cut into ½-inch cubes
- 2 tablespoon Avocado Oil plus more for griddle
- Juice of 1 Lime about 2 Tbsp
- 1 tablespoon Taco Seasoning low sodium preferred
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Chipotle Chili Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Coarse Black Pepper
For the Quesadilla Assembly:
- 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
For the Crema Especial:
- ½ cup Sour Cream or Mexican Crema
- 2 tablespoon Herdez Street Sauce
- 1 tablespoon Lime Juice
- 1 teaspoon Blackstone Tequila Lime Seasoning
- Pinch of Salt
Instructions
- Combine chicken with all marinade ingredients. Refrigerate 1-4 hours.
- Prepare Crema Especial and dice vegetables if using.
- Preheat Blackstone: one side medium-high, other side low/off.
- Cook chicken and vegetables on hot side until chicken reaches 165°F.
- On medium heat zone, place tortilla, immediately top with cheese across entire surface. Add chicken and toppings to one half only.
- When cheese begins melting, fold tortilla over. Cook 2-3 minutes per side until golden brown and crispy.
- Rest 1-2 minutes before cutting. Serve with Crema Especial and desired accompaniments.
Notes
- Always shred cheese from a block for best melting results.
- Two-zone heat is crucial for perfect quesadilla texture.
- For best results, marinate chicken at least 2 hours.
- The single-fold method prevents filling spillage better than the two-tortilla method.