Blackstone Chicken Quesadillas Recipe

Crispy, cheesy, packed with seasoned chicken—these quesadillas are the perfect quick lunch or dinner!

🛒 Ingredients

1 lb chicken breast (diced into small pieces)

1 tbsp vegetable oil

2 tbsp taco seasoning

1/4 cup salsa

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

4 burrito-size flour tortillas

👩‍🍳 Instructions

1️⃣ Preheat the grill

Heat your Blackstone to medium-high (about 400°F / 200°C) and spread the vegetable oil over the surface.

2️⃣ Cook the chicken

Place diced chicken on the grill in an even layer. Season with taco seasoning and sauté for 3–4 minutes per side until lightly browned.

3️⃣ Add salsa

Pour the salsa over the chicken and toss to coat well. Cook for another 3–4 minutes until the chicken is fully done (165°F internal temperature).

4️⃣ Push chicken aside

Move the cooked chicken to one side of the grill. Reduce the heat to medium.

5️⃣ Assemble quesadillas

Place tortillas on the grill. Add a small handful of both cheeses, layer chicken on top, then add more cheese. Fold each tortilla into a half-moon.

6️⃣ Grill to golden perfection

Cook each quesadilla for 1–2 minutes per side until crispy and golden brown. Watch closely—they brown fast!

7️⃣ Slice and serve

Transfer to a cutting board, slice, and enjoy immediately while hot and melty! 😋🔥

📝 Notes

Any high-smoke-point oil works: avocado, canola, or coconut oil.

Feel free to swap in your favorite cheese blend.

Leftovers keep up to 5 days in the fridge (airtight container).