The weather is finally warming up and its time to dust off my Blackstone flattop grill and get to making all things on it!
And what is the one thing I KNOW the kids with eat without question? Quesadillas.
As my son Brayden has started to develop a more refined palette at the mature age of 9 3/4 years old, I’ve introduced him into something a little more grown up than the plain old quesadilla.
Black bean and chicken quesadillas.
He’s all about it, and I’m all about cooking in on my blackstone flattop grill.
Because I’m a dad.. that’s why!
Cooking Chicken Quesadillas on a Blackstone grill.
I’m going to be straight with you – Anything I can cook, that doesn’t blow up the kitchen, and use up an abundance of pans in the kitchen is the way to my wife’s heart.
So with the help of outdoor grill equipment and warmer weather at hand you know where I’ll be.
Cooking chicken quesadillas on a flattop grill, or griddle not only makes the whole process easier.
A Blackstone chicken quesadilla with a beautifully toasted outer of the flour tortilla, is exactly what you’d expect when you order a quesadilla from your favorite Mexican food spot.
Here’s a couple cooking tips:
Create a 2 heat zone:
Let the side you’ll be grilling your chicken and cooking your quesadilla hit medium high heat about 350-400F. Keep the burners off on the other side and it should be around 250F.
This will allow you to move off your chicken and cooked quesadillas to a “Warming Area” to make sure everyone is fed at the same time and everything is nice and hot!
Chop the chicken before its almost done cooking.
I like to do this, so that the seasoning on the griddle will incorporate into each bit of chicken. It’s up to you, but I enjoy the flavor more.
Have your tools ready
This should go without saying, but you’ll need to make sure you have the following
- Oil Bottle
Pretty much everything you can grab in a griddle accessory kit
A little oil goes a long way, to keep the meat from sticking, and to let it get nice and golden brown.
Water to clean off the bits of seasoning left on the griddle before cooking the chicken quesadillas. This isn’t absolutely necessary, and I wouldn’t really do it when cooking for myself.
But when you have kids who can easily get turned off by the way something looks – You’ll want to make sure the griddle is clean before making their chicken quesadillas.
A spatula and bench scraper, not just to cook, flip and clean, but it will also help you chop the chicken into bite sized pieces.
Avoid using a knife on a griddle – This should go without saying but, if unless you love to re-edge your knives on a weekly basis – metal on metal contact isn’t the best.
Ingredients for Blackstone Chicken Quesadillas
This is a super simple recipe, with a few ingredients:
The type is up to you. I’m a fan of chicken thighs myself. They tolerate being overcooked while maintaining moisture.
But, I’m the only one who holds this view in my house.
Breast meat works just as well – as you can see that’s what I used for this recipe. just make sure to be mindful of its internal temp.
Move it to the warm side around 150 and let the heat carry over.
By the time its completely cooked in the quesadillas you’ll be at the right temp!
Keep the flavor profile light on the chicken: Salt pepper, lemon juice, and if desired a little garlic powder.
And I like to dust the quesadilla with a little taco seasoning to kick it up a notch – but its up to you!
I like to add some black beans to our chicken quesadillas. Black beans are a great source of protein and fiber, and they add a rich, earthy flavor to the quesadilla.
But if Pinto is more your thing, or none at all, by all means, do you!
When going with cheese for a good quesadilla, You have to go with Oaxaca cheese. Oaxaca cheese is a mild, stringy cheese that is similar to mozzarella.
But I wouldn’t exactly sub this with mozzarella, I would do a Monterey jack or even blend Monterey jack with mozzarella cheese.
I feel like it has a better flavor and texture than mozzarella for a cheese quesadilla recipe.
When making chicken quesadillas, Tortillas is probably the most important piece to glue this altogether.
I’m a fan of going with a more authentic Mexican tortilla, If you have a Mexican market in your area, do your tortilla shopping there.
If you’re at a chain grocer, my go to tortilla is Guerrero
And for chicken quesadillas – you have to go with larger burrito sized flour tortillas.
Sure, you can go with a corn tortilla if that’s your jam – it’ll just take a bit more effort and time
How to make a Blackstone griddle chicken quesadilla
I mean its a quesadilla, cook the chicken, stuff the quesadillas, and toast.
cool. Next section.
Here’s how I cook chicken quesadillas on a flat top griddle:
Heat up the griddle on one side about 350F (medium low heat on the dials).
Add a light coating of avocado oil, and place the chicken over the hot side of your griddle. Season with Salt, Pepper, and Garlic Powder, then give a squirt of lemon juice
Let it cook for about 3-5 minutes on each side, until cooked through, then chop the chicken into bit sized bits with a spatula and move it off to the warming side of the griddle.
Clean off the to hot side of the griddle with water and a bench scraper. Spread a light coat of oil over the hot side.
Add your tortillas on the griddle and top with shredded cheese. Top with beans and a few spoonful’s of the cooked chicken. Fold it closed with your spatula
Cook on both sides until the tortilla becomes a nice toasted golden brown on both sides. Move to the warming side and repeat the process until all your quesadillas are ready to rock!
There are many ways to customize this chicken quesadilla recipe to suit your taste preferences. Here are a few ideas to get you started:
Add diced bell peppers and onions to the chicken mixture for and make it a fajita quesadilla Use different types of cheese, such as cheddar or pepper jack, for a different flavor profile.
Swap out the chicken with steak or shrimp.
Add sliced jalapenos or hot sauce for a spicy kick.
This is my songs favorite variation: Add some Mexican rice to make it a BRC Chicken Quesadilla!
Sides or Beverage Ideas
This chicken quesadilla pairs well with a variety of sides and beverages. Here are a few suggestions:
Mexican Rice: Serve the quesadilla with a side of Mexican rice for a complete meal.
Guacamole and Chips: Add some guacamole and tortilla chips to your plate for a tasty snack.
Margarita: Wash down your bean and chicken quesadillas with a classic margarita or get fancy with a grapefruit paloma.
This chicken quesadilla cooked on a Blackstone griddle flattop grill is a quick and easy weeknight meal that the whole family will love.
With its savory chicken, melted cheese, and flavorful black beans, this dish is sure to become a family favorite.
Plus, with the customizable ingredients and variation ideas, you can switch it up to keep things interesting.
So, fire up the griddle and give these Blackstone chicken quesadillas a try tonight!
Chicken Quesadillas cooked on a Blackstone griddle
- 2 tbsp avocado oil
- 2 lbs chicken breast or thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 lemon
- 8 oz oaxaca cheese shredded (can be subbed with monterey)
- 1 can black beans drained
- 1 tsp taco seasoning optional
- Set up griddle with 2 heat zones, Heat up the griddle on one side about 350F, turning dials medium low, while leaving the other section dials off.
- Spread a light coating of avocado oil with your spatula. Place the chicken over the hot side of your griddle. Season with Salt, Pepper, and Garlic Powder, then give a squirt of lemon juice
- Let chicken cook for about 3-5 minutes on each side, until cooked through. Chop the chicken into bit sized bits with a spatula and move it off to the warming side of the griddle.
- Clean off the to hot side of the griddle with water and a bench scraper. Spread a light coat of oil over the hot side.
- Add tortillas on the griddle and top with shredded cheese. Top with beans and a few spoonful’s of the cooked chicken. Fold it closed with your spatula
- Cook on both sides until the tortilla becomes a nice toasted golden brown on both sides. Move to the warming side and repeat the process until all your quesadillas cooked
- Cut into fourths. Serve with your favorite toppings, and sides and enjoy!