Achieve quesadilla perfection right on your Blackstone griddle. The massive, even-heated flat top ensures your tortillas toast to a flawless golden brown without burning, giving the cheese plenty of time to melt into gooey perfection inside. Fast, customizable, and incredibly delicious!
Ingredients
- 4 large Flour tortillas (10-inch burrito size works best)
- 2 cups Cooked chicken (shredded or chopped - rotisserie chicken is great for this)
- 3 cups Mexican cheese blend or Monterey Jack (freshly grated)
- 1 tbsp Taco seasoning (to flavor the chicken)
- 1 medium Bell pepper (diced)
- 1/2 medium Red onion (diced)
- 1 tbsp Olive oil (for sautéing vegetables)
- 1/2 cup Sour cream (for serving)
- 1/2 cup Salsa or Pico de Gallo (for serving)
Instructions
- Preheat your Blackstone griddle to medium heat (for cooking the veggies) and medium-low heat on the other side (for toasting the quesadillas).
- Drizzle olive oil onto the medium-heat zone. Add the diced bell pepper and red onion. Sauté for 3-4 minutes until they are softened.
- Add the pre-cooked shredded chicken to the vegetables, sprinkle with taco seasoning, and toss everything together until warmed through. Move this mixture to a cooler side of the griddle.
- On the medium-low heat zone, melt half of the butter and spread it around. Place two flour tortillas onto the buttery surface.
- Quickly sprinkle a generous handful of grated cheese over the entire surface of each tortilla. Spoon the warm chicken and vegetable mixture onto only one half of each tortilla.
- As soon as the cheese begins to melt (about 1-2 minutes), use your spatula to fold the empty, cheesy half of the tortilla over onto the filled half, creating a half-moon shape.
- Press down gently with your spatula. Cook for another 1-2 minutes until the bottom is perfectly crispy and golden brown.
- Carefully flip the folded quesadillas and cook the other side for 1-2 minutes until both sides are golden and the cheese is completely melted and gooey inside. Repeat the process with the remaining tortillas and butter.
- Remove from the griddle, let them rest for a minute so the cheese sets slightly, then cut into triangles. Serve hot with sour cream and salsa!