Blackstone Chicken Teriyaki Quesadillas
Ingredients
- 1 0.5 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes
- 4 clove garlic, minced
- 0.5 cup teriyaki sauce, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 6 oz mushrooms, thinly sliced
- 0 as needed vegetable oil for the griddle
- 0 to taste kosher salt and pepper
- 4 large burrito-size tortillas
- 16 slice provolone cheese
Instructions
- 1
Combine chicken, garlic, and ¼ cup teriyaki sauce in a zip-top bag. Marinate at least 1 hour or overnight.
- 2
Preheat Blackstone griddle to medium-high. Add oil, chicken, vegetables, and remaining teriyaki sauce. Season with salt and pepper.
- 3
Cook 7-9 minutes, tossing frequently. Move chicken and veggies to one side and reduce heat to medium.
- 4
Oil the empty griddle space and lay tortillas flat. Add 2 slices of cheese on one half of each tortilla, then top with chicken and veggies, then 2 more slices of cheese. Fold the empty side over the filling.
- 5
Flip quesadillas and remove when cheese is melted and tortillas are cooked to liking. Serve with yum yum dipping sauce.
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