Quesadillas pack flavor and texture into one fun-to-eat dish. Cheese and chicken are the stars of this Mini Chicken & Cheese Quesadilla, but I’ve loaded even more flavor into this easy quesadilla recipe.
Plus, when you make them on your Blackstone Griddle, you can make enough for yourself and the family or the gang! And, because these are mini chicken quesadillas, they are the perfect finger food for parties, on game day, or whenever you just need a snack.
Chicken and cheese quesadillas with cooked chicken and melted cheese have a crispy golden brown outer shell along with an incredible tasting filling. My quesadilla recipe is an easy dinner for those busy families.
Learning my step-by-step instruction makes all the difference to make the perfect cheese quesadilla.
This mini appetizer along with my other easy recipe griddle appetizers such as white queso dip, fried mozzarella sticks, loaded tater tots, mini smashed burger tower, and nachos supreme are perfect for your next gathering.
Are you look for other healthy chicken recipes? Try healthy curry chicken salad, griddle marinated chicken breast, Blackstone grilled chicken kabobs, chicken fried rice, and cheesy chicken quesadilla.
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Outdoor Cooking is Easy with Your Blackstone Griddle
I love using my Blackstone grill, especially on those hot summer days when you don’t want to be hanging over the stove. The griddle heats up quickly, and the best part is that with such a big cooking surface, I’m not just limited to a small skillet.
If you would like to learn more about Blackstone Griddles, check out Blackstone Products.
Are you looking for more Blackstone recipes? Check out my 50+ Blackstone griddle recipes.
This chicken and cheese quesadilla recipe is loaded with more than just chicken! I’ve amped up the flavors by adding onion, peppers, and mushrooms.
All you need is your favorite dipping sauce (see my suggestions below) and some hungry guests!
How to Make This Blackstone Griddle Quesadilla Recipe
Gather all your ingredients to make your cheese quesadilla.
Preheat your Blackstone Griddle to medium high heat. Apply a thin layer of your favorite vegetable oil or any cooking oil of your choice to the griddle surface and let it get good and hot.
Prep all your ingredients. Dice the chicken, cut the peppers, dice the onion, and slice the mushrooms. Once your griddle is hot, add a bit of cooking oil (I love using olive oil) to a spot on the griddle where you can cook your veggies.
Add the vegetables and cook them until they start to get tender. Use your griddle spatula to help flip everything around.
Add the remaining oil to another section of your flat top grill and add the diced chicken. Season the chicken to taste with your favorite seasonings. Cook the chicken until it is no longer pink inside.
Combine the vegetables and cooked diced chicken and give them a good mix. Turn down that griddle section and let the filling hang out there while you get the chicken & cheese quesadilla ready.
Chicken and Cheese Quesadilla Assembly
Put 6 tortillas soft shells down on the griddle, but don’t overcrowd them. Then, put 1/6th of filling onto half of each tortilla shells.
Top the vegetable and meat mixture with 1/3 cup of sprinkle cheese and fold it over. Add more shredded cheese if desired.
I like a lot of cheese, so I tend to add double the amount of shredded cheese than the recipe calls for. You may need to use a griddle spatula or tongs to help you fold it over.
Let them cook on that side for a minute or two or until they start to get golden brown. Flip the chicken & cheese quesadilla over and let them cook for 3-4 minutes on the other side or until the bottom is golden-brown and the insides are hot, and the cheese is fully melted.
Serve this Mexican dish while it is hot. The colder the tortilla shells get, the soggier it will be.
What’s The Best Cheese for Chicken & Cheese Quesadillas?
I love ALL shredded cheeses, but some work better in quesadillas than others. Remember that more shredded cheese is better! Here are my own cheese favorites for this easy quesadilla recipe:
- Mild or Sharp Cheddar
- Colby jack – I love the white and yellow color on this cheese!
- Mexican blend – The pre-shredded Mexican and Tex-Mex blends make making quesadillas so easy!
- Cheddar jack
- Three State Cheddar – Go local!
- Pepper jack – When you crave a spicy kick!
- Monterey jack – Mild and easy melting makes this cheese a favorite!
Chef Sherry’s Cookbook
Quesadilla Variations
Quesadillas are SO easy to customize! Here are some of my favorite ways to change up this delish Blackstone recipe.
- Use boneless, skinless chicken thighs instead of breasts
- Don’t like mushrooms? Skip them?
- Want yours spicy? Add some finely diced jalapeno to the vegetable mixture.
- Add black beans or a layer of refried beans.
- Switch up the tortillas. Use corn or flour tortillas to make my chicken and cheese quesadilla.
- Go big! Use regular size (or even burrito-sized) tortillas for this recipe, though you might have to double or triple the fillings. See my large quesadilla on griddle recipe.
What to Serve with Mini Chicken & Cheese Quesadillas?
I love putting out a variety of dips because these mini chicken cheese quesadilla wedges are just begging to be dipped into something delicious! Here are our favorite dips:
- Guacamole
- Sour cream
- Salsa
- Ranch Dressing
- Pico de Gallo
- Chipotle sour cream – mix ½ teaspoon of chipotle into 1 cup of sour cream
- Lime crema – mix 1-2 tablespoons of lime juice and 2 tablespoons of finely chopped cilantro into 1 cup of sour cream
- Or just pass everyone’s favorite hot sauce!
Stovetop Cheese and Chicken Quesadilla
If you don’t have a Blackstone Flat Top Griddle to cook on, that’s ok. Just use a large skillet pan or a cast iron skillet pan on the stove over medium heat and sauté the chicken and vegetables until done.
Set aside and start making the quesadilla recipe. Make this stove top quesadilla recipe just like you would the griddle recipe.
Mini Quesadilla’s – Frequently Asked Questions
Chicken and cheese quesadillas can be reheated over medium heat in a skillet on your stove or pop them into your toaster oven or even air fryer. You can microwave them, but the tortillas will steam and get soft.
Because we’re using smaller tortilla shells (5 ½ – 6 inches in diameter) and folding them, you want to cut each folded quesadilla into 3 or 4 wedges. Then, just dip and eat!
Yes! There’s some chopping involved, but once you get that out of the way, you can just heat your outdoor griddle and get cooking! They’ll be ready in no time!
Wrap them tightly in plastic wrap or pop them into an airtight container and store them in the fridge for 3-4 days. You can reheat them in a skillet, in your toaster or regular oven on a baking sheet, or back out on the Blackstone Flat Top.
Not really – ringing in at 339 calories per quesadilla, these are doable for most people.
Just use your favorite gluten-free mini tortillas, and the rest is naturally gluten-free.
Mini Chicken & Cheese Quesadilla Recipe
See the recipe as well as the chicken quesadilla calories and nutrition information below.
Mini Chicken Cheese Griddle Quesadilla
Griddle Quesadillas pack flavor and texture into one fun-to-eat dish. Cheese and chicken are the stars of these Mini Chicken & Cheese Quesadillas, but I’ve loaded even more flavor into this easy quesadilla recipe.
Ingredients
- Chicken, Small Diced, 1 Breast 10 ounces
- Mushrooms, White - Sliced 1/2 cup
- Peppers, Small Diced 1/2 cup
- Onion, White - Sliced 1/2 cup
- Flour Tortillas, Soft Taco Shell - 5 1/2" 6 each
- Cheese, Shredded - Mexican Blend 2 cups
- Olive Oil 1 tablespoon
- Seasoning, To Taste
Instructions
- How to Make Mini Griddle Quesadillas
Gather all of your ingredients to make your chicken and cheese quesadillas. - Heat the Blackstone griddle on medium heat.
- After the flat top griddle is hot, place 1/2 tablespoon of the olive oil onto a section of the griddle.
- Place all the vegetables on top of the hot oil.
- On a different part of the griddle, add the other ½ tablespoon of olive oil.
- Top the oil with the diced chicken, season to taste.
- Cook the vegetables until they start to get tender and the chicken is done using your griddle spatula to toss around.
- Combine the veggies and cooked chicken on the Blackstone griddle.
- Place the tortilla shells on the griddle.
- Add 1/6th of the vegetable/meat mixture onto 1/2 of each soft shell.
- Top each mini quesadilla with 1/6th of the shredded cheese and fold the other half of the soft shell on top of the filling.
- Flip the mini chicken and cheese quesadilla over to sauté the other side.
- Cut into pieces and serve hot with your favorite dipping sauce.
Notes
The Best Cheese Options for Quesadillas
Mild or Sharp Cheddar, Colby Jack, Mexican Blend, Pepper Jack, Monterey Jack, Cheddar Jack, or Three State Cheddar.
Mini Quesadilla Variations
Use skinless, boneless chicken thighs instead of breasts. Add some finely diced jalapeno to the vegetable mixture if you would like your quesadilla spicier. If you don't like mushrooms then just leave them out. Switch up the tortillas shells and use different flavors and sizes.
Mini Chicken & Cheese Quesadillas Dipping Sauces
•Fresh Guacamole
•Salsa
•Ranch
•Sour Cream
•Pico de gallo
•Chipotle sour cream: to make mix ½ teaspoon of chipotle into 1 cup of sour cream
•Lime crema: to make mix 1-2 tablespoons of lime juice and 2 tablespoons of finely chopped cilantro into 1 cup of sour cream
•Your favorite hot sauce!
Stovetop Quesadilla
If you don't have a Blackstone Griddle to cook on, just use a large skillet pan or a cast iron skillet pan on the stove over medium to medium high heat and sauté the chicken and vegetables until done. Set aside. Start making the chicken and cheese quesadilla recipe. Make this stove top quesadilla recipe just like you would the Blackstone griddle recipe.
Reheat chicken quesadillas?
Quesadillas can be reheated over medium heat in a skillet on your stove, pop them into your toaster oven or even air fryer. You can microwave them, but the tortillas will steam and become soft.
How to store leftover quesadillas?
Wrap the leftover quesadillas tightly in plastic wrap or pop them into an airtight container and store them in the fridge for 3-4 days. You can reheat them in a skillet, in your toaster or regular oven, or back out on the Blackstone Flat Top.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I HAVE PERSONALLY USED. Thank you for your support!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 339Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 82mgSodium 415mgCarbohydrates 13gFiber 1gSugar 2gProtein 22g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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