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.

Ingredients

Scale

Chicken and 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 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