Crispy Blackstone Chicken Quesadillas with Caramelized Onions

These Crispy Blackstone Chicken Quesadillas are filled with tender chicken, caramelized onions, and gooey cheese, all served in crispy tortillas for a comforting family dinner.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

For the Quesadillas

1 pound chicken breast, thinly sliced or shredded Thin slices cook evenly and quickly. If you shred, poach briefly then shred for tenderness.
2 medium yellow onions, thinly sliced Slice evenly so they caramelize at the same rate. A mandoline helps if you have one.
1.5 cups shredded sharp cheddar and Monterey Jack cheese blend Freshly shredded cheese melts better than pre-shredded.
2 tablespoons olive oil or butter Butter adds flavor, olive oil stands up to higher heat. Use a mix if you like both.
½ teaspoon garlic powder Garlic powder gives even flavor without burning like fresh garlic can.
½ teaspoon ground cumin Cumin warms the chicken and pairs beautifully with caramelized onions.
to taste salt and black pepper Season in layers. Taste the cooked chicken and adjust before assembling.
optional fresh cilantro, sliced jalapeños, fresh lime juice Cilantro brightens, jalapeños add heat, and lime juice wakes up every bite.

For Cooking

Large flour tortillas (10-12 inches) Use fresh tortillas for best crisp. Press them slightly to remove air pockets.

Method

Preparation

In a bowl, toss chicken breast with garlic powder, ground cumin, salt, and pepper. Set aside.
Heat 1 tablespoon olive oil or butter in a griddle or skillet over medium-low heat. Add sliced onions and a pinch of salt. Stir occasionally and cook for 20-25 minutes until deep golden brown and soft.

Cooking

Push onions to one side or transfer to a bowl. Add remaining tablespoon of oil or butter and increase heat to medium-high. Add seasoned chicken slices and cook for 4-5 minutes per side until cooked through and browned.
Remove chicken and onions from the griddle. Lay one tortilla flat, sprinkle about ½ cup cheese evenly, then layer half the chicken and caramelized onions on top. Add more cheese, then top with another tortilla.
Heat griddle or skillet to medium heat. Place quesadilla on surface and cook for 3-4 minutes until golden and crispy. Flip carefully and cook another 3-4 minutes until other side is golden and cheese is melted.
Transfer to cutting board and let sit for a minute before slicing into wedges. Serve warm with salsa, sour cream, or guacamole.

Notes

Store cooled, wrapped quesadilla wedges in an airtight container for up to 3 days. Reheat on griddle or skillet. For a lighter option, use a nonstick griddle or cooking spray instead of butter.