Juicy Blackstone Quesadillas

Here’s my go-to Blackstone quesadilla recipe, with perfectly melted cheese, seasoned meat, and all your favorite toppings sandwiched between crispy tortillas cooked right on the griddle.

These quesadillas have become our Friday night dinner staple – especially during summer when we’re cooking outside. I usually make a big batch since the kids always ask for seconds, and let’s be honest, cold quesadillas make pretty great lunch leftovers too!

What Kind of Tortillas Should I Use?

For quesadillas, flour tortillas are definitely the way to go since they get that perfect crispy exterior while staying pliable enough to fold. The standard 10-inch burrito-size tortillas work best for this recipe, giving you plenty of room to add your fillings while still being easy to handle on the griddle. Regular supermarket brands like Mission or La Banderita work great, but if you can find fresh locally-made tortillas, they’ll take your quesadillas to another level. Just make sure to warm them slightly before using – this makes them more flexible and less likely to crack when you fold them.

Options for Substitutions

This quesadilla recipe is pretty flexible and you can switch things up based on what you have in your kitchen:

• Chicken breast: You can easily swap the chicken for ground beef, turkey, or even shredded rotisserie chicken. For a vegetarian version, try black beans or grilled vegetables instead.
• Vegetable oil: Any neutral cooking oil works here – canola, avocado, or even butter will do the job just fine.
• Taco seasoning: Out of taco seasoning? Make your own with chili powder, cumin, paprika, garlic powder, and a pinch of oregano. Or use fajita seasoning as a quick substitute.
• Cheese blend: While the cheddar and Monterey Jack combo is great, you can use any melting cheese you have. Mexican cheese blend, pepper jack for some heat, or even just cheddar by itself works well.
• Flour tortillas: Regular flour tortillas are best here since they get nice and crispy, but you can use whole wheat tortillas. Corn tortillas aren’t recommended as they’re too small and can break easily.
• Salsa: Any type of salsa works – red, green, or even hot sauce mixed with diced tomatoes. You can also use a few tablespoons of drained Rotel tomatoes instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Blackstone quesadillas is managing the griddle’s heat – too hot and your tortillas will burn before the cheese melts, too cool and you’ll miss out on that perfect crispy exterior. Keep your Blackstone at medium heat (around 350°F) and watch for golden-brown spots forming on the tortilla. A common mistake is overfilling your quesadillas – stick to about 1/2 cup of filling per tortilla and leave a border around the edges to prevent the cheese from oozing out and burning. For the juiciest chicken, avoid moving it around too much while it cooks – let it develop a nice sear on one side before flipping, and always let it rest for a few minutes before chopping it up for your quesadillas. To prevent your tortillas from becoming soggy, make sure to drain any excess liquid from your cooked chicken and salsa before assembling.

What to Serve With Quesadillas?

These cheesy quesadillas are perfect for pairing with classic Mexican-inspired sides that’ll make your meal complete. A scoop of fresh guacamole and some zesty pico de gallo are natural choices – they add freshness and help cut through the richness of the cheese. I always put out a bowl of sour cream and some extra salsa too, since everyone loves having dipping options. For a more filling meal, serve these quesadillas alongside some Mexican rice and refried beans, or keep it light with a simple cilantro-lime coleslaw. And don’t forget the lime wedges – a little squeeze of citrus makes everything taste better!

Storage Instructions

Keep Fresh: Got leftover quesadillas? Place them in an airtight container with wax paper between each piece to prevent sticking. They’ll stay good in the fridge for up to 3 days. The cheese might firm up a bit, but don’t worry – they’ll still taste great when warmed up!

Freeze: These quesadillas are perfect for freezing! Let them cool completely, then wrap each one individually in aluminum foil and pop them in a freezer bag. They’ll keep well for up to 2 months – super handy for quick lunches or dinners.

Warm Up: To get your quesadillas crispy again, heat them on a skillet or griddle over medium heat for about 2-3 minutes per side. You can also use the microwave for about 1 minute if you’re in a hurry, though they won’t be as crispy. For frozen quesadillas, thaw them in the fridge overnight before reheating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-130 g
• Fat: 110-120 g
• Carbohydrates: 160-170 g

Ingredients

• 1 pound chicken breast (cut into small cubes)
• 1 tablespoon vegetable oil
• 2 tablespoons taco seasoning mix
• 1/4 cup salsa
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded monterey jack cheese
• 4 large flour tortillas

Step 1: Preheat and Prepare the Grill

Begin by preheating your Blackstone Grill over medium-high heat, approximately 400 degrees F.

Once heated, spread a thin layer of vegetable oil onto the grill’s surface to prevent sticking.

Step 2: Cook the Chicken

Place the chicken onto the grill in an even layer.

Generously season the chicken with taco seasoning.

Sauté the chicken for 3-4 minutes per side until it’s browned slightly.

Then, top the chicken with salsa and toss it well to coat.

Continue to cook until the chicken is cooked through, reaching an internal temperature of 165 degrees F, for approximately 3-4 more minutes.

Step 3: Prepare the Quesadillas

Once the chicken is done, push it to one side of the grill and reduce the Blackstone temperature to medium.

Place the tortillas on the grill.

Add a small amount of cheese on each tortilla, followed by a layer of the cooked chicken, then more cheese on top.

Carefully fold each tortilla in half to make a half-moon shape.

Step 4: Cook the Quesadillas

Cook the quesadillas until one side of the tortilla is golden brown, which should take 1-2 minutes.

Flip each quesadilla and cook until the other side is golden brown as well, watching closely as they brown quickly.

Step 5: Serve the Quesadillas

Once the quesadillas are golden brown on both sides, remove them from the grill and place them onto a cutting board.

Slice them into desired portions and they are ready to serve.

Enjoy your delicious, crispy quesadillas hot off the grill!