Blackstone Cheesy Chicken Quesadillas
Confession Time: These Quesadillas Saved My Weeknight Plans
Honestly, I was never much of a quesadilla person till last summer. You know, one evening when the kids were whining (not too loudly, thankfully) about dinner, and my husband had just bought this ridiculously huge Blackstone griddle—a real slab of iron if I’m being honest. I looked in the fridge (half-empty as usual), found some leftover chicken, a block of cheese, and a pack of tortillas. The result? Honestly, it was less recipe and more ‘let’s just throw it on and hope for the best.’ But somehow, these cheesy chicken quesadillas became The Thing in our house. I mean, even my picky sister declared them “almost restaurant-worthy.” If that’s not high praise, I don’t know what is!
Why You’re Probably Gonna Love These
I make them when I can’t face another pot to wash or when my brain’s fried from a long Tuesday (or Wednesday; who’s counting?). My family goes bonkers for these because you can actually eat them with your hands (it’s much more fun than a fork and knife). Plus, I swear the cheese gets all toasty and browned just right on the Blackstone. Not sure why that doesn’t happen when I try on the stovetop. The trickiest part? Remembering not to overstuff because, oh boy, I always want to add just one more handful of cheese. And then it leaks out all over. Every time. But that crispy cheese crust is secretly the best part, anyway.
Ingredients, With a Few Secrets
- 2 cups cooked chicken, shredded or chopped (rotisserie if I’m in a panic; I once used leftover grilled thighs—so good!)
- 2 cups shredded cheese (cheddar, Monterey Jack, or that ‘Mexican blend’ bag works; my grandma swore by Cabot, but honestly, whatever’s cheapest)
- 1/2 small red onion, thinly sliced (skip it if you’re not an onion fan, nobody minds)
- 1/2 bell pepper, diced (I sometimes use jarred roasted peppers—it changes the flavor, but not in a bad way)
- 2 tbsp butter or oil, for the griddle
- 4 large flour tortillas (8-inch-ish, but anything round goes)
- Optional: spoonful of chipotle mayo, salsa, or hot sauce to scatter in there if you like a kick
- Pinch salt & pepper (sometimes I add smoked paprika if I’m feeling chipper)
How I Really Make These (Sometimes With a Little Chaos)
- Heat up the Blackstone: Get it on medium-high. If you don’t have a Blackstone griddle—I know, people swear it’s “essential,” but you can pull it off in a big skillet or on your barbecue with a griddle pan. Just… watch the heat.
- Get everything ready first: Lay out your chicken, cheese, chopped veggies, and tortillas. It’s a mess if you try to chop as you go (trust me, it took forever that one time I ignored my own advice).
- Butter up that griddle: Throw half the butter on the surface. It should sizzle, not burn—if you smell smoke, dial it down, mate.
- Build your base: Throw a tortilla on the hot griddle. Sprinkle a handful of cheese on one half, then chicken, then veggies, then a bit more cheese because why not. Oh, and a pinch of salt & pepper if you remember.
- Fold & wait: Flop the other half over so it’s a half-moon. Press down lightly (I usually grab the spatula for this, but hands work in a pinch—just don’t burn yourself! Been there…)
- Flip when golden: About 2-3 minutes a side, but keep an eye out—sometimes the cheese tries to make a great escape through the edge. This is generally where I cave and sneak a little taste from a gooey bit on the spatula.
- Slice & serve: Take it off when it’s golden and crisp (it should smell amazing). Rest for a sec, slice into wedges with a pizza wheel or sharp knife. If it’s too messy, that just means you nailed the filling-to-tortilla ratio (or went a bit wild—it happens).
Notes From My (Messy) Learning Experience
- I once tried pre-slicing the chicken super fine, but honestly, rough chunks give better bite and hold more juice.
- Don’t stress when the cheese leaks. It crisps up into, like, the best part—it’s basically a bonus snack.
- Using straight cheddar alone sometimes gets a bit greasy, so blend in another cheese for gooeyness.
- You can even build them ahead and just griddle on demand, which I didn’t realize until a late-night snack session went rogue.
Variations I’ve Tried (And a Fail or Two)
- Buffalo chicken version: Toss the chicken with bottled buffalo sauce before assembling. A little blue cheese crumbled in—if you’re into it. (One family member said it tasted “too zingy,” but I loved it.)
- Veggie-style: Leave out the chicken and double up the mushrooms and roasted peppers. More cheese, obviously.
- I did attempt a BBQ pork swap once; turns out, sweet sauce plus lots of cheese equals a sticky disaster. Live and learn.
If You Don’t Have a Blackstone (No Drama!)
Yeah, folks say you have to use a Blackstone but, eh, a big cast iron pan or electric griddle works, too. Just do them one at a time, unless you’ve got arms like an octopus. Or use the oven broiler if you’re really stuck—keep an eye so nothing burns. (I found a good pan at Lodge in case you want a sturdy skillet.)
Keeping Leftovers Tasty (They Don’t Last Long)
You can store leftovers, though honestly, in my house it never lasts more than a day! If you must, seal in foil and pop in the fridge—reheat on a pan, not the microwave, unless you like limp tortillas. I think this actually tastes better the next day, but that might just be me.
Serving: Make It Yours
We’re a sour cream and fresh salsa family, but my neighbor swears by guac and a wedge of lime. Sometimes I throw on chopped cilantro if I remembered to buy any. And chips on the side turn it into a proper feast. Oh, and if you’ve got a cold cerveza, even better (responsibly, of course).
Pro Tips, or “I Goofed and Learned”
- Don’t walk away when it’s cooking. The difference between “golden brown” and “uh oh” is like, 45 seconds. I once tried answering an email. Bad choice.
- Overstuffing—fun in theory, but the cheese escapes. Restrain yourself just a wee bit.
- Let it sit a minute before slicing, or everything oozes out. I get impatient, but it’s worth the wait.
FAQ: What Friends and Relatives Actually Ask Me
- Can I use store-bought cooked chicken? Oh, totally. I use rotisserie chicken pretty much every other week. Life’s too short to roast a bird just for quesadillas (unless you’re keen!).
- What if I don’t eat dairy? I’ve had luck with Violife shredded cheese and similar. It melts, sort of. Not perfect but it gets the job done. You might need more seasoning.
- Any way to make them spicy? Sure thing—mix some hot sauce or sliced jalapeños in. One friend puts Sriracha on everything. Up to you.
- Can I do this ahead? Actually, yes! Refrigerate assembled quesadillas, then just fry as needed. It kind of saves the day if you’re having people over, though the cheese might stick more so watch that griddle.
- Gluten-free tortillas? Yup, but check a few brands—some fall apart, but Siete holds up decently well. (At least the last batch I tried did.)
- Any way to make them crispier? Brush with butter or oil before griddling. And don’t crowd the pan. You knew that already, but it took me a while to learn. Oh, and use a decent griddle scraper, like the one I grabbed off Blackstone’s official store. Makes cleanup not such a drag.
Okay, that’s my whole kitchen therapy session on the subject. Sometimes I think quesadillas are less about the specific ingredients, and more about literally just having fun and accepting the mess for what it is. You’ll see what I mean—the first bite will have you smiling. Now I’m off to clean up all the bits of cheese my cat just discovered under the fridge. (She’s my fiercest food critic; don’t ask.)
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon taco seasoning
- Salt and pepper to taste
Instructions
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1In a large bowl, combine the shredded chicken, taco seasoning, salt, and pepper. Mix well to ensure the chicken is evenly coated.
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2Preheat your Blackstone griddle over medium heat. Add olive oil and sauté the bell peppers and red onion until softened, about 3-4 minutes.
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3Add the seasoned chicken to the griddle and cook for 2-3 minutes until heated through, then remove vegetables and chicken from the griddle.
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4Lay out 4 tortillas on a clean surface. Evenly distribute the cooked chicken mixture, bell peppers, onions, cheddar cheese, and Monterey Jack cheese over each tortilla. Top each with a second tortilla.
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5Place each assembled quesadilla on the griddle and cook for 2-3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and cheese is melted.
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6Transfer the quesadillas to a cutting board, slice into wedges, and serve hot with your favorite dips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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