Chicken Fajita Quesadilla

Directions

1. 1

   Preheat your Blackstone griddle to medium-high heat.

2. 2

   In a large bowl, combine the chicken thighs with 2 tbsp of the Blackstone Street Taco Seasoning, garlic powder, black pepper, salt, cayenne pepper, and olive oil. Toss until the chicken is evenly coated.

3. 3

   Place the chicken on the hot griddle and cook for 5–7 minutes per side, or until lightly charred and the internal temperature reaches 165°F. Remove from the griddle and let rest for a few minutes.

4. 4

   While the chicken rests, add the sliced bell peppers and onion to the griddle. Season with the remaining Street Taco Seasoning and cook for 5–7 minutes, stirring occasionally. Cover with a basting dome to help the vegetables soften.

5. 5

   Slice the cooked chicken into thin strips. Return it to the griddle with the vegetables and cook together for 1–2 minutes, stirring to combine.

6. 6

   Place the flour tortillas on the griddle. Sprinkle cheese over one half of each tortilla, then top with a generous portion of the chicken and vegetable mixture. Fold the tortillas in half.

7. 7

   Cook for 2–3 minutes per side, or until the tortillas are golden brown and crispy and the cheese is fully melted.

8. 8

   Remove from the griddle, cut into wedges, and serve with sour cream, red salsa, and chopped cilantro.