If you’re looking to elevate your backyard cooking game, the Blackstone Chicken Quesadilla is a total showstopper. This dish combines juicy, marinated chicken with melty Mexican cheese and vibrant, fresh toppings, all expertly cooked on a Blackstone griddle for that perfect crispy, golden finish. It’s the kind of meal that brings friends around the grill, invites endless smiles, and satisfies cravings like no other quesadilla can. Once you try this, it’s hard not to come back for seconds – trust me, it’s addictive in the best possible way.

Blackstone Chicken Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, straightforward, and each one plays a crucial role in building layers of flavor, texture, and color that make the Blackstone Chicken Quesadilla truly unforgettable. From the marinated chicken bursting with spices to the gooey cheese and fresh, tangy accents, every element shines through.

1.5 lbs Boneless Skinless Chicken Thighs (cut into ½-inch cubes): Juicy and tender, chicken thighs hold up perfectly on the griddle and soak up the marinade beautifully.
2 Tbsp Avocado Oil (plus more for griddle): Neutral in flavor with a high smoke point, perfect for cooking chicken evenly without burning.
Juice of 1 Lime (about 2 Tbsp): Adds a bright, citrusy zing that balances the spices.
1 Tbsp Taco Seasoning (low sodium preferred): A flavorful blend that brings smokiness and warmth.
1 tsp Smoked Paprika: Deep, smoky notes that elevate the chicken’s flavor profile.
½ tsp Cumin: Earthy and slightly nutty, it’s a classic quesadilla spice.
½ tsp Garlic Powder: Adds a mild garlic kick without overpowering.
½ tsp Onion Powder: Enhances savory richness.
¼ tsp Chipotle Chili Powder: Provides just enough heat and smokiness.
½ tsp Kosher Salt: Essential seasoning to bring out all flavors.
¼ tsp Coarse Black Pepper: Freshly ground for a touch of sharpness.
4 Large Burrito-Size Flour Tortillas (10-12 inch): Big enough to fold and hold all the delicious fillings.
3 cups Shredded Mexican Melting Cheese Blend: Gooey, flavorful cheese that melts to cheesy perfection.
½ cup Diced Red Onion (optional): Adds crunch and mild sweetness.
½ cup Diced Bell Pepper (optional): Bright color and fresh crunch.
1-2 Jalapeños (thinly sliced, optional): For a kick of spicy heat if you want to amp things up.
¼ cup Chopped Fresh Cilantro (optional): A fresh, herbal lift that brightens each bite.
½ cup Sour Cream or Mexican Crema: Creamy coolness that complements the spiced chicken.
2 Tbsp Herdez Street Sauce: Adds a smoky, savory sauce element for dipping or drizzling.
1 Tbsp Lime Juice: For the crema, to add an extra zing.
1 tsp Blackstone Tequila Lime Seasoning: Unique seasoning that ties into the Blackstone cooking style.
Pinch of Salt: Balances the crema flavors.

How to Make Blackstone Chicken Quesadilla

Step 1: Marinate the Chicken

Start by tossing your cubed chicken thighs in a marinade made with avocado oil, lime juice, and the carefully measured blend of taco seasoning, smoked paprika, cumin, garlic powder, onion powder, chipotle chili powder, salt, and pepper. Let it sit in the fridge for at least an hour, but ideally up to four hours, so those flavors really sink in and make the chicken juicy and flavorful.

Step 2: Prepare Crema Especial and Chop Veggies

While the chicken marinates, whip up your Crema Especial by mixing sour cream (or Mexican crema) with Herdez Street Sauce, lime juice, Blackstone Tequila Lime Seasoning, and a pinch of salt. If you’re using red onion, bell peppers, jalapeños, and cilantro, now’s the time to dice and chop them so everything is ready to go once the chicken’s grilled.

Step 3: Preheat Your Blackstone Griddle

Set your Blackstone griddle so one side is medium-high heat for cooking the chicken, and the other side is on low or off to keep things warm and prevent burning. This two-zone heat setup is key to cooking the chicken perfectly while giving you space to melt the cheese and crisp up the tortillas without flare-ups.

Step 4: Cook the Chicken and Vegetables

Put the marinated chicken on the hot side of the griddle and cook until it reaches an internal temperature of 165°F, flipping occasionally for even browning. If you’re adding onions, bell peppers, or jalapeños, toss them on as well to soften and get a little charred sweetness going.

Step 5: Assemble the Quesadillas

Move to the medium heat side and place a large tortilla down. Immediately sprinkle a generous layer of the shredded cheese over the entire surface to ensure gooey coverage. Then pile half of the cooked chicken and your optional toppings on one half of the tortilla.

Step 6: Fold and Crisp

When the cheese starts to melt, carefully fold the tortilla over to create a half-moon shape. Press it down gently and cook for 2 to 3 minutes per side until the exterior is golden brown and crispy, locking in all that cheesy, spicy goodness.

Step 7: Rest and Serve

Let your quesadilla rest for a minute or two before slicing it into wedges. This resting period helps the molten cheese settle just enough so it doesn’t ooze out everywhere but stays deliciously melty inside. Serve it up with the Crema Especial and maybe a few additional fresh toppings or sides.

How to Serve Blackstone Chicken Quesadilla

Garnishes

A simple sprinkle of fresh cilantro or a few thin slices of jalapeño lend each quesadilla bite some extra pop. The Crema Especial is non-negotiable here, acting like a cool, tangy sauce that balances the smoky heat beautifully.

Side Dishes

This quesadilla pairs beautifully with classic sides like Mexican street corn, a zesty avocado salad, or even just a bright pico de gallo salsa. The versatility allows you to keep it casual or dress it up for a full fiesta spread.

Creative Ways to Present

Try stacking a couple of smaller quesadillas on a colorful platter, slice them into bite-sized quesadilla sliders for a party, or serve open-faced with toppings piled high for a lighter, deconstructed approach. Presentation can be fun and playful, especially when you have such vibrant ingredients.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of the Blackstone Chicken Quesadilla, wrap them tightly in foil or airtight containers and store in the fridge for up to 3 days. The flavors meld even more as it rests, making reheated quesadillas just as delightful.

Freezing

You can freeze cooked quesadillas by wrapping them individually in plastic wrap and then tucking them inside freezer bags. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating to preserve texture and taste.

Reheating

To bring your leftovers back to life, reheat quesadillas in a hot skillet or on the Blackstone griddle for best texture—about 2 minutes per side until crispy and warmed through. Avoid the microwave if you want to keep that authentic crunch.

FAQs

Can I use chicken breasts instead of thighs for this Blackstone Chicken Quesadilla?

Absolutely! While thighs stay juicier and more forgiving on the griddle, chicken breasts can work fine if you’re careful not to overcook them — just slice evenly and watch the temperature closely.

Do I need a Blackstone griddle to make this quesadilla?

The Blackstone griddle adds a unique sear and gives you the advantage of dual heat zones, but you can replicate the recipe using a large cast iron skillet or flat top grill at home.

What’s the secret to melting the cheese perfectly?

Patience and medium heat are your friends. Placing the cheese first on the warm tortilla creates an even melt, and folding quickly helps trap heat so the cheese doesn’t cool too fast.

Can I make this quesadilla vegetarian?

Certainly! Swap out chicken for grilled veggies like mushrooms, zucchini, and bell peppers, and add black beans for extra protein. It’s just as tasty with a vegetarian twist.

How spicy is this quesadilla with the jalapeños and chipotle powder?

The spice level is moderate and very customizable. You can omit the jalapeños or reduce the chipotle powder if you prefer milder flavors without losing the smoky, bold character.

Final Thoughts

I can’t recommend making the Blackstone Chicken Quesadilla enough if you want a meal bursting with smoky, cheesy goodness that brings friends and family together. It’s simple in ingredients but rich in flavor and texture, and the Blackstone griddle really takes it to another level. Next time you’re ready for a crowd-pleaser or just craving something downright delicious, give this one a go – you won’t regret it.

Blackstone Chicken Quesadilla Recipe

★★★★★

4.9 from 17 reviews

Author: Ella
Total Time: 1 hour 30 minutes (including marinating)
Yield: 4 large quesadillas, serves 4 1x
Diet: Halal

Print Recipe

Description

Discover the ultimate backyard indulgence with this Blackstone Chicken Quesadilla recipe. Featuring juicy marinated chicken thighs, a melty Mexican cheese blend, and vibrant toppings, all cooked perfectly on a Blackstone griddle. This recipe promises a crispy, flavorful quesadilla that’s quick to prepare and impossible to resist—perfect for casual gatherings or a satisfying family meal.

Instructions

Marinate the Chicken: In a bowl, combine all marinade ingredients including the chicken, avocado oil, lime juice, taco seasoning, smoked paprika, cumin, garlic powder, onion powder, chipotle chili powder, kosher salt, and black pepper. Mix well to thoroughly coat the chicken cubes. Cover and refrigerate for 1 to 4 hours to allow flavors to develop.
Prepare Crema Especial 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 the red onion, bell pepper, jalapeños, and chop cilantro if using. Set aside.
Preheat the Blackstone Griddle: Preheat your Blackstone griddle with one side set to medium-high heat for cooking and the other side left at low or off for warming and folding the quesadillas.
Cook the Chicken and Vegetables: Place the marinated chicken and optional diced vegetables on the hot side of the griddle. Cook the chicken until it reaches an internal temperature of 165°F, stirring occasionally to cook evenly and avoid burning. Vegetables should become tender.
Assemble the Quesadilla: On the medium heat zone, lay one tortilla flat. Immediately sprinkle a generous layer of shredded cheese evenly across the entire surface. Add the cooked chicken and your choice of toppings (red onion, bell pepper, jalapeños, cilantro) to one half of the tortilla only.
Cook and Fold: Once the cheese starts melting, carefully fold the tortilla over the toppings to create a half-moon shape. Cook for 2-3 minutes on each side until the quesadilla is golden brown and crispy on the outside with melted cheese inside.
Rest and Serve: Remove the quesadilla from the griddle and let it rest for 1-2 minutes before slicing. Serve warm with the Crema Especial and any desired accompaniments such as extra salsa or guacamole.

Notes

Marinating the chicken for at least 1 hour enhances flavor but avoid exceeding 4 hours to prevent texture degradation.
Use low sodium taco seasoning to control salt levels better.
Feel free to customize toppings based on personal preferences, including adding avocado or fresh tomatoes.
If you don’t have a Blackstone griddle, a large cast iron skillet or flat top grill can be used as a substitute.
For a spicier kick, increase jalapeños or add a dash of hot sauce to the crema.
Letting the quesadilla rest briefly after cooking prevents cheese and fillings from spilling out when slicing.
To make it gluten-free, use gluten-free tortillas.

Prep Time: 15 minutes (plus 1-4 hours marinating time)
Cook Time: 15 minutes
Category: Main Dish
Method: Griddle Cooking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 quesadilla
Calories: 550
Sugar: 3g
Sodium: 620mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg

Keywords: Blackstone, chicken quesadilla, grilled quesadilla, backyard recipe, Mexican cheese blend, Blackstone griddle, chicken marinade, easy quesadilla