30-Minute Blackstone Chicken Quesadillas (or Skillet)

Simple dinners don't get any better than these Chicken Quesadillas! Perfectly seasoned chicken and vegetables are lightly charred and sandwiched between two layers of cheese inside a crispy tortilla. Finish it off with your favorite fixings for a deliciously easy meal the family will ask for again and again.

If you love recipes the whole family enjoys, you need this Chicken Quesadillas recipe in your back pocket!

It is so full of flavor and comes together in a flash! 

I like to double the chicken and veggies to have for easy lunches during the week. They are great in salads and wraps!

Give this a try, and I think you will agree this is the best chicken quesadilla recipe!

Ingredients for Making Chicken Quesadilla Recipe

• Chicken: I used boneless skinless chicken breast, but chicken thighs will work if you prefer.
• Taco Seasoning: Taco seasoning makes the best chicken quesadilla seasoning. You can make your own or buy it. If you prefer, a blend of chili powder, cumin, garlic powder, and salt may be used.
• Oil: Make sure you are using high-heat oil. I like avocado oil. I don't recommend extra-virgin olive oil due to the low smoke point.
• Onion: Use a medium yellow onion. (White or red onion will work as well.)
• Bell Pepper: I prefer red pepper, but green or yellow will work just fine if that is what you have on hand.
• Chipotle Chili Pepper: Use one pepper from a can of chipotle peppers in adobo sauce. Freeze the rest for future use.
• Cheese: You can use whatever type of shredded melting cheese that you like.
• Tortillas: I recommend using burrito-sized flour tortillas, but corn tortillas could be used.

Tips & Tricks

• Season chicken ahead of time for the most flavor. I like to season it 24 hours before I plan to cook it.
• If you fold your tortillas in half rather than adding another tortilla on top, only place the cheese, meat, and vegetables on the bottom half.
• If you want spicy chicken quesadillas, add an additional chipotle chili pepper.

What Do You Serve with This Easy Chicken Quesadillas Recipe?

• Mango Avocado Salsa
• Sour Cream
• Avocado 
• Homemade Queso Dip
• Cilantro
• Bacon Guacamole
• Pico De Gallo
• Chopped Green Onions and Shredded Lettuce

Frequently Asked Questions

Tools Needed to Make Chicken and Cheese Quesadillas

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• Heavy Skillet or Blackstone Griddle
• Bowl
• Spatula

Can I Store the Leftovers?

Yes! Leftovers can be stored in the refrigerator for up to three days.

You can reheat them in the microwave, but they will be soft. For the best texture, I recommend reheating in the toaster oven, oven, or on the stovetop.

Can I Freeze Chicken Quesadillas?

Yes. You can freeze chicken quesadillas for up to three months.

Line a baking sheet with parchment paper and arrange the quesadillas in a single layer. Freeze until solid and then transfer to a freezer-safe container or bag.

How to Make Chicken Quesadillas

Stir the chicken breast cubes with taco seasoning - I recommend doing this at least two hours ahead of time.

Pan Fried Chicken Quesadillas

Start by heating a large skillet to medium high heat.

Add oil to the pan and then add the chicken.

Cook for 7 minutes, and then add the vegetables to the pan.

Cook until the vegetables are tender.

Transfer the chicken mixture to a clean bowl.

Reduce the heat to medium low.

Add the tortilla to the skillet, and then sprinkle with some of the cheese. Add the meat and vegetable mixture and then sprinkle with more cheese.

Fold the tortillas in half or top with a second tortilla.

Cook, turning once, until crispy and brown.

Blackstone Griddle Quesadillas

Start by heating your griddle to low heat.

Oil the griddle and then add the chicken.

Cook for 7 minutes and then add your veggies to the Blackstone.

Cook until they are tender and lightly charred, about 5 minutes.

Transfer the chicken mixture to a clean bowl.

Add the tortillas to the griddle and then top with a layer of cheese. Add the vegetable and chicken mixture and then more cheese.

Top with another tortilla or fold the tortilla in half.

Cook until golden brown.

Like This Chipotle Chicken Quesadilla? You May Also Like:

• Air Fryer Empanadas
• Crockpot Salsa Chicken
• Grilled Chipotle Chicken
• Blackstone Fried Rice

Print Recipe

5 from 5 votes

30-Minute Blackstone Chicken Quesadillas (or Skillet)

When you want a simple meal that the whole family will love, this homemade chicken quesadilla recipe is perfect!

Prep Time10 minutes mins

Cook Time17 minutes mins

Total Time27 minutes mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: blackstone griddle

Servings: 4

Calories: 415kcal

Author: Wendy Polisi

Ingredients

• 1 pound chicken breast cubed
• 2 tablespoons taco seasoning
• Oil to coat pan or griddle
• 1 yellow onion diced
• 1 red bell pepper diced
• 1 chipotle chili pepper in adobo sauce diced fine
• 8 ounces shredded cheese
• 4 flour tortillas burrito sized
• For Serving: Salsa Sour Cream, Avocado, Cilantro

Instructions

• Place the chicken breast cubes in a large bowl and toss with the taco seasoning.

Skillet

• Heat a heavy skillet to medium-high heat.
• Add oil to the pan, and then add the chicken.
• Cook, stirring often, for 7 minutes.
• Add the onion, bell pepper, and chipotle chili pepper.
• Cook until the vegetables are tender and the chicken is cooked through, about another 5 to 7 minutes.
• Transfer the meat and vegetables to a clean bowl.
• Reduce the heat to medium-low.
• Add additional oil to the skillet and add the tortillas. Sprinkle with some of the cheese, the meat and vegetable mixture, and then another sprinkle of cheese.
• Fold the tortillas in half or top with another tortilla.
• Cook, turning once until the tortillas are brown and crispy and the cheese is melted about 5 to 7 minutes.
• Transfer to a cutting board and cut into wedges.
• Serve with the desired toppings.

Blackstone Griddle

• Heat your Blackstone Griddle to low heat.
• Add oil, and then add the chicken.
• Cook, stirring often for 7 minutes.
• Add the onion, bell pepper, and chipotle chili pepper.
• Cook until the vegetables are tender and the chicken is cooked through, about 5 minutes.
• Remove the chicken and vegetables from your griddle and transfer to a clean bowl.
• Add additional oil to the griddle and add tortillas.
• Sprinkle with some of the cheese, the meat and vegetable mixtures and then more cheese.
• Fold the tortilla in half or top with another tortilla.
• Cook until one side is golden brown and flip.
• Cook until the other side is brown.
• Transfer to a cutting board and cut into wedges.

Nutrition

Calories: 415kcal | Carbohydrates: 22g | Protein: 40g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 843mg | Potassium: 611mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1654IU | Vitamin C: 42mg | Calcium: 332mg | Iron: 2mg