This Blackstone Pizza Quesadilla recipe only requires 5 simple ingredients and is easy to customize! We're combining the best of both worlds with this quick, kid-friendly recipe. Cooked to golden perfection on your Blackstone griddle, these quesadillas are sure to become a new family favorite.
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⭐Why I Love It:
- Easy Clean Up - Because the Blackstone Pizza Quesadillas are assembled and cooked on the flat top griddle, clean up is super fast! Also try making these Blackstone Flatbread Pizzas.
- Ready in 20 Minutes - Just assemble the pizza quesadillas right on the griddle and cook!
- Kid-Friendly - I love that this recipe will be a favorite for the entire family and is a fun spin on your typical quesadillas.
🥘Ingredients
- Canola Oil - I typically use canola oil on my Blackstone as it has a higher smoke point.
- Flour Tortillas - I used standard 8-inch, medium taco size. But you can use any size and adjust the amount of sauce and cheese.
- Marinara Sauce - Use your favorite jarred marinara sauce. You'll add a small amount to the quesadillas themselves and then use the rest for dipping.
- Shredded Mozzarella - I like to use a part-skim mozzarella
- Dried Oregano - I like to sprinkle dried oregano on the quesadillas to add more pizza flavor.
- Pepperoni Slices - These are such an easy quesadilla addition but you can omit if you want them to be vegetarian.
See the recipe card for full information on ingredients and quantities.
🍕Variations
Try these other topping combinations to make different Blackstone quesadilla varieties:
- BBQ Chicken - Instead of marinara sauce, use barbecue sauce and top with cooked and shredded chicken, and shredded cheese. You can also add thinly sliced red onions.
- Chicken Bacon Ranch - Instead of marinara sauce, use a very thin coat of ranch dressing and top with cooked chicken, crumbled bacon, and shredded mozzarella.
🔪Step by Step Instructions
Photo 1 - Start by preheating the griddle to low heat and add a thin coat of oil. Add Tortillas to the griddle and coat each tortilla with a thin layer of marinara (jut 1-2 tablespoons each).
Photo 2 - Add mozzarella cheese, pepperoni slices (or other toppings), and a sprinkle of dried oregano to one half of the tortilla.
Photo 3 - I recommend adding a little more cheese as the final layer so the quesadilla sticks together well. Fold the tortilla over and cook on the first side until golden brown (2-3 minutes).
Photo 4 - Flip the quesadillas and cook for a couple more minutes until golden brown and crispy on both sides and the cheese is melted in the middle.
💭Recipe Tips
- Leftovers - Leftovers keep well in the fridge for up to 4 days. For best results, I like to reheat leftover quesadillas in the air fryer at 350 degrees F, in the oven at 375 degrees F, or in a skillet over medium heat until warmed through again.
- Make on the stove Inside - If a rainy day ruined your Blackstone plans, quesadillas can be cooked in a large skillet over medium heat until golden brown on both sides and the cheese is melted.
- Keep Warm on the Griddle - If you're making lots of quesadillas for a crowd, I like to turn off one of the edge burners and push the finished quesadillas to the side so they stay warm. I also like to add a small wire rack to the griddle to keep them warm without overcooking the tortillas.
👩🍳Recipe FAQs
You can do either! I find that a quesadilla made using one tortilla and folding it in half is much easier to flip than one made with two tortillas.
🔥Related Grilling Recipes...
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PrintRecipe
Blackstone Pizza Quesadilla
This Blackstone Pizza Quesadilla recipe only requires 5 simple ingredients and is easy to customize! We're combining the best of both worlds with this quick, kid-friendly recipe. Cooked to golden perfection on your Blackstone griddle, these quesadillas are sure to become a new family favorite.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Mains
- Method: Blackstone, Griddle
- Cuisine: American
Ingredients
- 4 8-inch Flour Tortillas
- ½ cup Marinara Sauce, plus more for dipping
- 1-2 cups shredded Mozzarella Cheese, depending on preference
- 20-30 Pepperoni Slices
- Dried Oregano, optional to sprinkle
- Canola Oil, for greasing griddle
Instructions
- Prep Griddle - Start by preheating the griddle to low heat and add a thin coat of oil.
- Tortillas and Marinara Sauce - Add the Tortillas to the griddle and coat each tortilla with a thin layer of marinara (just 1-2 tablespoons each).
- Layer Ingredients - Add mozzarella cheese, pepperoni slices (or other toppings), and a sprinkle of dried oregano to one half of the tortilla.
- Fold Quesadilla - I recommend adding a little more cheese as the final layer so the quesadilla sticks together well. Fold the tortilla over and cook on the first side until golden brown (2-3 minutes).
- Flip and Cook - Flip the quesadillas and cook for a couple more minutes until golden brown and crispy on both sides and the cheese is melted in the middle.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 293
- Sugar: 2.3 g
- Sodium: 875.7 mg
- Fat: 15.9 g
- Carbohydrates: 24.1 g
- Fiber: 0.6 g
- Protein: 13.5 g
- Cholesterol: 31.9 mg
Katie says
Such a fun spin on quesadillas! Will be making again both on the Blackstone and even on the stove in a skillet.