Blackstone Chicken Chorizo Pineapple Quesadillas
I made Cheesy Chorizo Pineapple Rice Bowls last night, and I am using the leftovers to make Blackstone Chicken Chorizo Pineapple Quesadillas tonight!
But I included how to make the chicken chorizo pineapple filling in the recipe card so you can choose how ya want to make this easy dinner on the griddle.
How to make Blackstone Chicken Chorizo Pineapple Quesadillas
If you don’t have the leftovers like I did, start by cooking diced chicken, chorizo, and fresh pineapple chunks on the flat top griddle for about 8 to 9 minutes.
I kept the seasoning simple by using my favorite blend of taco seasonings.
Then, with the griddle over low to medium low, add some cooking oil and lay large burrito size flour tortillas flat.
And pile on some shredded cheese to one side of each tortilla.
Add the chicken, chorizo, and pineapple mixture over the cheese.
And top with more cheesy goodness.
Use your spatula to fold the empty side of each tortilla over the filled side.
And cook them on the Blackstone, flipping a few times, until they are golden brown with melty cheese.
Blackstone Chicken Chorizo Pineapple Quesadillas are the perfect sweet and savory combo!
If you like Blackstone Chicken Chorizo Pineapple Quesadillas, you might also like these griddle recipes…
Blackstone Caesar Salad Slotdogs
Another fabulous, easy weeknight meal for the griddle.
Philly Cheesesteak Quesadilla Griddle Recipe
Easy Weeknight Meals on the Blackstone
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Blackstone Chicken Chorizo Pineapple Quesadillas
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pound boneless, skinless chicken thighs cut into bite size pieces
- kosher salt, pepper, taco or fajita seasoning blend
- 8 ounces chorizo
- 2 cups fresh pineapple chunks
- 4 large burrito size flour tortillas
- 4 to 5 cups shredded cheese of choice
- Optional: sour cream, hot sauce
Instructions
- Preheat your griddle to medium heat. Add cooking oil of choice, chicken, kosher salt, pepper, and taco or fajita seasoning. Add chorizo and pineapple to empty space on griddle.
- Cook 8 to 9 minutes, mixing together with spatulas. Set aside and turn griddle heat to low/ medium low.
- Add more cooking oil and lay the tortillas flat. Sprinkle cheese on one side of each tortilla, add filling over cheese, and sprinkle more cheese. Use spatula to fold empty side of each tortilla over the filled side.
- Cook 2 to 3 more minutes or until cheese is melted and tortillas are golden brown.
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