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.
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.)
Instructions
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.