Use your Blackstone griddle to make the best chicken quesadillas. A simple recipe made with chicken, a few fillings, and the best cheese. Fillings inside the flour tortilla are chicken (rotisserie or shredded cooked chicken), 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.Cook outdoors on a Blackstone griddle (or on an indoor griddle or skillet on the stovetop over medium heat) for a hot, golden brown crispy outside filled with mouth-watering Mexican fillings and melted cheese inside. Ready in 20 minutes. Delicious and Easy!
4mediumFlour Tortillas (8 inch)(Use Gluten Free or Low Carb (Optional))
4cupsCooked Chicken (Rotisserie or Shredded)
116ozBlack Beans Can(Drained)
116ozSalsa(Medium or Original)
4cupsShredded Cheese(Mild or Sharp Cheddar, Pepper Jack, Mozzarella, Monterey, Chihuahua, or Oaxaca are some of the best cheeses for quesadillas.)
½cupOil(Canola or olive Oil)
½ cup Sour cream( optional)
½cup 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.
Notes
Nutritional information is an estimate and will vary according to exact ingredients used.These also make great leftovers or for make ahead meals. Just put cooked quesadillas after they cool in a container or storage bag and refrigerate. Microwave for a minute or until hot. You can also reheat in a toaster oven for about 5 minutes. They will turn out crispy from the toaster oven . Add toppings and enjoy!The best cheeses for quesadillas include: Mild or Sharp Cheddar, Pepper Jack, Mozzarella, Monterey, Chihuahua, or Oaxaca. Choose your favorite and mix or match. The cheeses give it different flavors and textures so experiment with a new cheese and different toppings. You can omit the chicken and have the best cheese quesadillas prepared the same way. Perfect for Vegan and Vegetarian.Use gluten-free tortillas or low-carb tortillas to fit your dietary needs. They work great and are flavorful filled with all the cheesy delicious fillings and toppings.