Ingredients:

  • 1 lb chicken breast, thinly sliced or diced
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 large (10-inch) flour tortillas
  • 3 cups shredded Monterey Jack or Oaxaca cheese
  • 1 cup diced white onion
  • 1 cup diced bell peppers
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Preheat your griddle to medium high and apply 1 tbsp of avocado oil. Note: This prevents the chicken from sticking to the steel.
  2. Toss the diced chicken with garlic powder, paprika, salt, and pepper in a bowl.
  3. Spread the chicken across the hot surface and cook for 5-7 minutes until the edges are browned and the internal temperature hits 165°F (74°C). According to [USDA Food Safety](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-from-farm-to-table), this is the safe zone for poultry.
  4. Push the cooked chicken, onions, and peppers to the cooler side of the griddle.
  5. Apply a thin layer of softened butter to the open griddle surface.
  6. Lay down a tortilla and immediately sprinkle a thin layer of cheese over the entire surface. Note: This creates a cheese crust on the outside of your Blackstone Quesadillas.
  7. On one half of the tortilla, add a portion of the cooked chicken and veggie mix. Top the fillings with another handful of cheese.
  8. Once the bottom cheese begins to lace and bubble, fold the tortilla in half and press down firmly with a spatula for 60 seconds.
  9. Flip carefully and cook for another 60-90 seconds until the exterior is mahogany colored and the cheese is completely molten.