Blackstone Quesadillas
Blackstone quesadillas are made on the Blackstone griddle. This chicken quesadilla recipe tastes amazing when it is cooked outdoors. They are crisp, golden brown, delicious and so full of flavor that you just don’t get when cooking inside.
The large flat cooking surface makes it easy to prepare all the quesadillas at the same time. Cooking time is less than 10 minutes and cleanup is a breeze.
This post contains affiliate links for which I earn a commission. Read my affiliation policy.
What You’ll Need to Make It
Fillings inside the flour tortilla (medium or burrito size) are chicken (see our Instant Pot Shredded Chicken recipe or use rotisserie), black beans, salsa, and shredded cheese. You can also include any chopped vegetables that you like.
Toppings include your choice of salsa or pico de gallo, diced tomatoes, shredded lettuce, sour cream, avocado or guacamole. Dipping sauces include salsa (original or spicy), Taco sauce, ranch dressing, or queso.
How to Cook Blackstone Quesadillas
First heat griddle to cook over medium heat. Add 1/2 cup oil to griddle and spread in a thin layer with a spatula.
Want to cook quesadillas inside? Visit our Quesadilla Recipe for directions to make in a skillet on the stovetop or use an indoor griddle like a Cuisinart. Want to cook it on a cookie sheet in the oven? For easy instructions check out my instructable post for One-Pan-Quesadillas
Place 4 flour tortillas on low heat, oiled griddle. Use vegetable oil, olive oil or avocado oil. Keeping it on medium heat makes it where you have time to assemble everything and it won’t burn.
Layer chicken, black beans, salsa and shredded cheese on half of each tortilla. Fold over and gently push any filling inside the tortilla.
Close grill cover and cook 3 minutes. Open cover, flip quesadillas over and close grill cover. Cook 3 more minutes until crispy and golden.
Remove from griddle and place on a plate. You can cut each tortilla in half for smaller wedges to serve and dip into your favorite sauces.
The Best Cheeses for Quesadillas
Mild or Sharp Cheddar, Pepper Jack, Mozzarella, Monterey, Chihuahua, or Oaxaca are some of the best cheeses for quesadillas. Shredded cheese spreads well on the flour tortilla and melt easily. Isabeleats has a great discussion on the best cheeses for Cheese Quesadilla.
Cheddar – Buttery, moist and melts well.
Pepper Jack – Semi soft, spicy flavor from bell pepper, rosemary, chilies, and garlic in the cheese.
Mozzarella – Mild flavor, stringy texture, and melts well.
Monterey – Semi-hard, mild flavor and slightly sweet.
Chihuahua – A Mexican semi-soft cheese.
Oaxaca – A Mexican white, semi-hard, low-fat cheese.
Dipping Sauces for Blackstone Quesadillas
Salsa (original or spicy)
Taco sauce
Ranch Dressing
Queso
Variations
Steak Quesadilla – Use cooked steak sliced into thin strips in place of chicken.
Cheese Quesadilla – Omit meat and enjoy a vegetarian quesadilla.
Taco Chicken – Sprinkle taco sauce or seasoning on chicken for a Mexican flavor.
Pro Tips
Assemble ingredients while the griddle preheats.
Griddle should be preheated 10 minutes to medium temperature.
Clean griddle after cooking.
Are you new to cooking on the Blackstone griddle? How to Season a Blackstone Griddle {Beginners Guide} has the best tips on getting your griddle ready to use for the first time, best temperatures to cook at, and the easiest way to keep your Blackstone clean and ready to fire up!
Diets
Vegan – Omit meat and enjoy a vegan quesadilla.
Gluten-Free – Choose Gluten free Tortillas
Low-Cal – Omit high calorie toppings and use salsa.
Low-Salt – Choose low salt salsa.
Low-Fat – Omit high fat toppings like sour cream and go for salsa instead.
Keto – Choose Keto friendly tortillas
Serving Suggestions for Blackstone Quesadillas
Family Dinner
Make Ahead for Quick Reheat Lunch, Supper or Snack – Reheat in a toaster oven for about 5 minutes for a crispy quesadilla.
Potluck / Tailgate Recipe – Try our Sausage Cheese Balls for another easy recipe!
How to Store
Refrigerate cooled leftovers in an airtight container or storage bag. Use within 1 week.
Freeze cooled leftovers in an airtight container or storage bag. Use within 3 months.
FAQ’s
How to you make a Blackstone Quesadilla?
Prepare quesadillas with flour tortillas and layer with filling right on the griddle. Cook each side for about 3 minutes until crispy and golden brown with melted cheese inside.
How hot should a griddle be for quesadillas?
Quesadillas should be cooked on medium heat. Do not cook on high heat or they will burn before the insides heat and the cheese melts.
How to cook quesadillas on a griddle?
Use an outdoor griddle like Blackstone or an indoor griddle like Cuisinart. You can also use a griddle pan on a stovetop. Cook on medium heat so the outside gently browns and the insides heat and melts the cheese. Quesadillas should be flipped half way through cooking time.
Like Quesadillas? You are sure to like these favorite handheld recipes!
Blackstone Quesadillas
Ingredients
- 4 medium Flour Tortillas (8 inch) (Use Gluten Free or Low Carb (Optional))
- 4 cups Cooked Chicken (Rotisserie or Shredded)
- 1 16oz Black Beans Can (Drained)
- 1 16oz Salsa (Medium or Original)
- 4 cups Shredded Cheese (Mild or Sharp Cheddar, Pepper Jack, Mozzarella, Monterey, Chihuahua, or Oaxaca are some of the best cheeses for quesadillas.)
- ½ cup Oil (Canola or olive Oil)
- ½ cup Sour cream ( optional)
- ½ cup Diiced tomatoes, diced lettuce, avacado, or pico de gallo (optional)
Instructions
- Heat griddle to cook over medium heat.
- Add 1/2 cup oil to griddle and spread in a thin layer with a spatula.
- Lay 4 flour tortillas on low heat, oiled griddle. Keeping it on medium heat makes it where you have time to assemble everything and it won't burn.
- Add about 1 cup of cooked rotisserie or shredded chicken (from chicken breast or chicken thighs) to each tortilla. Place it on top on half of the tortilla because you will be folding it over later.
- Add about 1/4 of the can of drained black beans to each chicken quesadilla, spreading it over the chicken. Be sure the beans are drained. I like to use a mesh strainer and run water over it to drain the beans.
- Add 1/2 cup of salsa to each chicken quesadilla, spreading over the chicken and bean mixture.
- Add 1 cup shredded cheese to each quesadilla.
- Fold each tortilla in half with a spatula and press down with the spatula. You can use an extra spatula to help guide you as you fold it in half and press down. If any ingredients are outside the flour tortilla, gently push it inside with the spatula.
- If you are using the Blackstone griddle with a cover, close the cover for 2 minutes. If you are using an open griddle just press each quesadilla (alternating between quesadillas) with the spatula while it cooks.
- After 2 or 3 minutes the bottom should be golden. Flip each quesadilla and cook an additional 2 or 3 minutes until the bottom is golden and crispy and the cheese is melted.
- Remove from griddle. You can serve them as they are folded in half or cut each quesadilla into wedges.
- Top with your favorite toppings such as salsa or pico de gallo, diced tomatoes, shredded lettuce, sour cream, avocado or guacamole. Dipping sauces that work well are salsa (original or spicy), guacamole, Taco sauce, or ranch dressing.
No Comments