ON THE BLACKSTONE: Chicken Quesadillas
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REVIEWS)
PREP:
10 minutes
TOTAL:
25 minutes
SERVES:
4
The weather is finally warming up, and it’s time to dust off my Blackstone flattop grill and get to making everything on it!
And what is the one thing I KNOW the kids eat without question? Quesadillas.
My son Brayden has started to develop a more refined palette at the mature age of 9-and-three-quarters years old. His words. Not mine 😆
So, I’ve introduced him to something a little more grown-up than the plain old quesadilla.
Ready for this? A Black bean and chicken quesadillas.
He’s all about it, and I’m all about cooking on my Blackstone flattop grill.
Why?
Because I’m a dad.. that’s why!
Cooking Chicken Quesadillas on a Blackstone grill.
I’m going to be straight with you – Anything I can cook that doesn’t blow up the kitchen and use up an abundance of pans in the kitchen is the way to my wife’s heart.
So, with the help of outdoor grill equipment and warmer weather at hand, you know where I’ll be.
Cooking chicken quesadillas on a flattop grill or griddle not only makes the whole process easier.
A Blackstone chicken quesadilla with a beautifully toasted outer of the flour tortilla, is exactly what you’d expect when you order a quesadilla from your favorite Mexican food spot.
Here are a couple of cooking tips:
Create a 2 heat zone:
Let the side where you’ll be grilling your chicken and cooking your quesadilla hit medium-high heat, about 350-400F. Keep the burners off on the other side, and it should be around 250F.
This will allow you to move off your chicken and cooked quesadillas to a “Warming Area” to make sure everyone is fed at the same time and everything is nice and hot!
Chop the chicken before it’s almost done cooking.
I like to do this so that the seasoning on the griddle is incorporated into each piece of chicken. It’s up to you, but I enjoy the flavor more.
Have your tools ready.
This should go without saying, but you’ll need to make sure you have the following.
Spatulas
Bench Scraper
Water Bottle
- Oil Bottle
Pretty much everything you can grab in a griddle accessory kit
A little oil goes a long way to keep the meat from sticking and to let it get nice and golden brown.
Water to clean off the bits of seasoning left on the griddle before cooking the chicken quesadillas. This isn’t absolutely necessary, and I wouldn’t do it when cooking for myself.
But when you have kids who can easily get turned off by the way something looks – You’ll want to make sure the griddle is clean before making their chicken quesadillas.
A spatula and bench scraper, not just to cook, flip and clean. They will also help you chop the chicken into bite sized pieces.
Avoid using a knife on a griddle – This should go without saying but, if unless you love to re-edge your knives on a weekly basis – metal on metal contact isn’t the best.
Ingredients for Blackstone Chicken Quesadillas
This is a super simple recipe with a few ingredients:
Chicken
Dark meat or white meat? The type is up to you. I’m a fan of chicken thighs myself. They tolerate being overcooked while maintaining moisture.
But I’m the only one who holds this view in my house.
Breast meat works just as well – as you can see, that’s what I used in this recipe. Just make sure to be mindful of its internal temp.
Move it to the warm side (around 150° F) and let the heat carry over.
By the time it’s completely cooked in the quesadillas, you’ll be at the right temp!
Seasoning
Keep the flavor profile light on the chicken: Salt pepper, lemon juice, and if desired a little garlic powder.
I like to dust the quesadilla with a little taco seasoning to kick it up a notch, but it’s up to you!
Beans
I like to add black beans to our chicken quesadillas. Black beans are a great source of protein and fiber and add a rich, earthy flavor to the quesadilla.
But if Pinto is more your thing, or none at all, by all means, do you!
Cheese
When choosing cheese for the perfect quesadilla recipe, you have to go with Oaxaca cheese.
Oaxaca cheese is a mild, stringy cheese similar to mozzarella.
But I wouldn’t exactly sub this with mozzarella. I would do a Monterey jack or even blend Monterey jack with mozzarella cheese.
It has a better flavor and texture than mozzarella for a cheese quesadilla recipe.
Tortilla
When making chicken quesadillas, Tortillas are probably the most important piece to glue this together.
I’m a fan of going with a more authentic Mexican tortilla. If you have a Mexican market in your area, do your tortilla shopping there.
If you’re at a chain grocer, my go-to tortilla is Guerrero
And for chicken quesadillas – you have to go with larger burrito-sized flour tortillas.
Sure, you can go with a corn tortilla if that’s your jam – it’ll just take a bit more effort and time.
How to make a Blackstone griddle chicken quesadilla
I mean its a quesadilla, cook the chicken, stuff the quesadillas, and toast.
cool. Next section.
KIDDING.
Here’s how I cook chicken quesadillas on a flat-top griddle:
Heat up the griddle on one side at about 350F (medium-low heat on the dials).
Add a light coating of avocado oil, and place the chicken over the hot side of your griddle. Season with Salt, Pepper, and Garlic Powder, then give a squirt of lemon juice.
Let it cook for about 3-5 minutes on each side, until cooked through, then chop the chicken into bite-sized bits with a spatula and move it off to the warming side of the griddle.
Clean off the to hot side of the griddle with water and a bench scraper. Spread a light coat of oil over the hot side.
Add your tortillas to the griddle and top with shredded cheese. Top with beans and a few spoonfuls of the cooked chicken. Fold it closed with your spatula.
Cook on both sides until the tortilla becomes a nice toasted golden brown on both sides. Move to the warming side and repeat the process until all your quesadillas are ready to rock!
Variation Ideas
There are many ways to customize this chicken quesadilla recipe to suit your taste preferences. Here are a few ideas to get you started:
- Add diced bell peppers and onions to the chicken mixture to make a fajita quesadilla. Use different types of cheese, such as cheddar or pepper jack, for a different flavor profile.
- Swap out the chicken with steak or shrimp.
- Add sliced jalapenos or hot sauce for a spicy kick.
This is my son’s favorite variation: Add some Mexican rice to make it a BRC Chicken Quesadilla!
Sides or Beverage Ideas
This chicken quesadilla pairs well with a variety of sides and beverages. Here are a few suggestions:
- Mexican Rice: Serve the quesadilla with a side of Mexican rice for a complete meal.
- Guacamole and Chips: Add some guacamole and tortilla chips to your plate for a tasty snack.
- Margarita: Wash your bean and chicken quesadillas with a classic margarita, or get fancy with a grapefruit paloma.
FAQ for Blackstone Chicken Quesadillas
For that perfect golden brown finish, heat your Blackstone grill to medium-high heat and use a light coating of vegetable oil on the tortilla.
This not only helps in crisping up the tortilla but also adds a delightful color and texture.
If you don’t want to make a seasoning from scratch, Taco seasoning is a great choice! It gives the quesadillas a bold and vibrant flavor.
You can sprinkle it directly on the chicken or mix it into the cheese and black beans for an extra flavor boost.
I love making extra to have for lunch the next day. Store any leftover quesadillas in an airtight container.
To reheat, place them back on the Blackstone grill on medium heat to preserve the crispy texture of the tortillas.
Yes, but make sure it has a higher smoke point. Non-virgin olive oil and vegetable oil are common, but I stick with avocado out.
These oils help prevent the quesadillas from sticking to the grill and contribute to achieving a crispy, golden-brown exterior without creating a lot of smoke.
Alongside the classic fillings like chicken breasts, black beans, and melted Monterey Jack cheese, consider adding red bell pepper, hot sauce, or small cubes of leftover chicken for extra flavor and texture.
Utilize the flat top griddle’s surface by creating a two-zone setup. High heat on one side for cooking and a lower heat on the empty side of the grill.
This allows you to manage cooking temperatures and ensure your quesadillas are evenly cooked and warm.
This is already a fairly quick meal, but to spread it up even more, prep all your ingredients in advance.
Use flour tortillas for a sturdy base, and don’t overload them. Cook on a pre-heated Blackstone grill to ensure quick cooking and a crispy finish.
Yes, you can freeze chicken quesadillas to enjoy later. To freeze, let them cool completely after cooking, then wrap each quesadilla individually in foil or plastic wrap.
Place them in an airtight container or a freezer bag.
They can be stored in the freezer for up to 3 months. When ready to eat, reheat them on the Blackstone grill or in the oven for a quick and delicious meal.
To prevent sticking, make sure your grill surface is clean and apply a light coating of oil (such as avocado oil) before cooking. This not only prevents sticking but also helps achieve a beautifully toasted exterior on the tortillas.
After you finish cooking, allow the Blackstone grill to cool down a bit. Use a metal scraper to remove any leftover bits from the cooking surface.
Next, dampen a cloth or paper towel to wipe the grill clean. For a deeper clean, heat the grill to high, then carefully pour water over it to steam off any stubborn, cooked-on residue.
After the grill is clean, apply a light coating of cooking oil to the surface. This helps maintain its non-stick properties and prevents rust, ensuring your grill is ready for the next cooking session.
This chicken quesadilla cooked on a Blackstone griddle flattop grill is a quick and easy weeknight meal that the whole family will love.
With its savory chicken, melted cheese, and flavorful black beans, this dish will 100 PERCENT become a family favorite.
Plus, with the customizable ingredients and variation ideas, you can switch it up to keep things interesting.
So, fire up the griddle and try these Blackstone chicken quesadillas tonight!
Be sure to check out more Blackstone griddle recipes here.
Chicken Quesadillas cooked on a Blackstone griddle
Equipment
Ingredients
- 2 tbsp avocado oil
- 2 lbs chicken breast or thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 lemon
- 8 oz oaxaca cheese shredded (can be subbed with monterey)
- 1 can black beans drained
- 1 tsp taco seasoning optional
Instructions
- Set up griddle with 2 heat zones, Heat up the griddle on one side about 350F, turning dials medium low, while leaving the other section dials off.
- Spread a light coating of avocado oil with your spatula. Place the chicken over the hot side of your griddle. Season with Salt, Pepper, and Garlic Powder, then give a squirt of lemon juice
- Let chicken cook for about 3-5 minutes on each side, until cooked through. Chop the chicken into bit sized bits with a spatula and move it off to the warming side of the griddle.
- Clean off the to hot side of the griddle with water and a bench scraper. Spread a light coat of oil over the hot side.
- Add tortillas on the griddle and top with shredded cheese. Top with beans and a few spoonful’s of the cooked chicken. Fold it closed with your spatula
- Cook on both sides until the tortilla becomes a nice toasted golden brown on both sides. Move to the warming side and repeat the process until all your quesadillas cooked
- Cut into fourths. Serve with your favorite toppings, and sides and enjoy!
Nutrition
