Blackstone Griddle Quesadillas

Crispy quesadillas with perfectly melted cheese cooked on a Blackstone griddle with even heat and room to cook multiple at once.

Prep Time 10

Cook Time 10

Servings: 4 people

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican

8 large flour tortillas burrito size, around 10 inches
3 cup shredded cheese Mexican blend, cheddar, or Monterey Jack
2 tbsp butter or oil for the griddle
cooked chicken, beef, pulled pork, sautéed peppers and onions, black beans, or corn optional fillings
sour cream, salsa, guacamole for serving

Turn your griddle to medium-low heat, around 300-325°F. Let the griddle preheat for about 5 minutes so the temperature evens out across the whole surface.
Once the griddle is up to temp, add a small amount of butter or oil, about 0.5 tablespoon per quesadilla. Spread it around with your spatula so you have a thin, even layer.
Place your first tortilla flat on the buttered section of the griddle. Add about 0.75 cup of shredded cheese per quesadilla directly onto the tortilla, spreading it evenly and leaving about half an inch around the edges.
If adding other fillings, put them on top of the first layer of cheese. Use about 0.25 cup of cooked chicken or a few tablespoons of peppers and onions per quesadilla.
Place the second tortilla on top and press down gently with your spatula.
After about 2-3 minutes, use your spatula to lift an edge and check the bottom. When the bottom is golden brown, flip the quesadilla in one confident motion.
Cook the second side for another 2-3 minutes, pressing down on the quesadilla with your spatula a few times to help everything compress and meld together.
The quesadilla is done when both sides are golden brown and you can see melted cheese around the edges.
Transfer the quesadilla to a cutting board and let it sit for about 1 minute before cutting.
Cut into quarters or sixths with a pizza cutter or sharp knife. Serve immediately with desired toppings.

Griddle temperature should be 300-325°F, which is medium-low heat, lower than most other griddle cooking
Use butter or oil before each quesadilla to prevent sticking
Don't overfill quesadillas or they will be difficult to flip and cheese won't distribute evenly
For best results, let cooked fillings come to room temperature before adding
If using vegetables like peppers and onions, cook them on the griddle first before assembling quesadillas
Can cook 3-4 quesadillas at once on a 36-inch Blackstone griddle
Letting quesadilla rest for 1 minute before cutting prevents cheese from oozing out