Ingredients:

  • 1 lb boneless skinless chicken breast, diced into ½-inch cubes
  • 2 tbsp vegetable oil
  • 1 tbsp taco seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup diced white onion
  • 1 cup diced bell pepper
  • 2 tbsp salted butter, softened

Instructions:

  1. Pre-heat your Blackstone griddle to medium-high heat.
  2. Apply oil to the surface and add the diced chicken, spreading them out for maximum contact. Sprinkle with taco seasoning, salt, and pepper. Sauté for 5–7 minutes until cooked through and deep brown.
  3. Push the chicken to the cooler side of the griddle. Add onions and bell peppers to the hot zone and sauté for 3–4 minutes until softened and slightly charred.
  4. Spread a thin layer of butter on the griddle surface and place a tortilla flat on the heat.
  5. Immediately sprinkle a generous layer of shredded cheese over the entire tortilla surface.
  6. Place a scoop of the seared chicken and sautéed vegetables on one half of the tortilla.
  7. Once the cheese begins to bubble, fold the empty half of the tortilla over the filling to create a half-moon shape.
  8. Press down lightly with a spatula to seal the edges and cook for 2–3 minutes per side until golden-brown and crisp.
  9. Transfer to a cutting board and let rest for 60 seconds before slicing into wedges.