Ingredients
Equipment
Method
Cook the chicken fajita filling
- Heat the Blackstone griddle to medium-high and add the oil. Wait until the surface shimmers slightly.
- Season the sliced chicken with half the fajita seasoning and cook for 6-7 minutes, stirring occasionally, until cooked through. You should see no pink and clear browning on the edges.
- Add the sliced bell peppers and onion to the griddle with the remaining fajita seasoning, cooking for 5-6 minutes until softened. Watch for bright pepper color and tender, lightly browned onion.
Assemble and cook the quesadillas
- Place 4 tortillas on the griddle and layer each with shredded cheese, the chicken mixture, and more cheese. Aim for even coverage so the cheese will seal the fillings.
- Top with the remaining tortillas and cook for 3-4 minutes per side until golden and the cheese is melted. Flip when the bottom is crisp and the cheese begins to stretch.
- Cut the quesadillas into wedges and serve immediately with sour cream, salsa, guacamole, and lime wedges. Add toppings on the side for cleaner cross-section layers.
Notes
Pro tip: keep the griddle at a steady medium-high so the tortillas toast before the cheese fully runs—this helps the wedges hold together. Store leftovers in an airtight container in the fridge up to 3 days; reheat on the griddle or in a skillet until warm and crisp (microwaving can soften). Freezing isn’t recommended because the tortillas can get tough after thawing. For a lighter option, swap part-skim Monterey Jack for half of the shredded cheese to reduce calories while keeping good melt.