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CJ’s Loaded Cajun Quesadilla

CJ’s Loaded Cajun Quesadilla


  • 3-4 Boneless skinless chicken thighs (cubed)
  • Flour tortillas
  • Andouille sausage
  • 1/2 Yellow onion diced
  • 1 Green bell pepper diced
  • 1 bag of Uncle Ben’s microwaveable Rice
  • 1 Cup Chicken Broth
  • Shredded Cheddar Cheese
  • Sour cream
  • Louisiana hot sauce
  • Blackstone Cajun seasoning


  1. Pre heat one zone of your Blackstone to medium, add a small amount of olive oil on the Blackstone and add your cubed boneless skinless chicken thighs. You can use chicken breast cubes as well but I like the tender juicy texture of chicken thighs. Season with a pinch kosher salt and coarse black pepper. Toss occasionally to cook through thoroughly.
  2. Next to your chicken add a little more olive oil and place your diced bell peppers, as well as diced yellow onions and season with a rich of kosher salt and coarse black pepper.
  3. While that is cooking you can slice up your andouille sausage and place that on the Blackstone as well. Do this after you’ve tossed your chicken around once. At this point you can incorporate all your ingredients together to continue cooking together.
  4. Next to all your ingredients add your Bens microwavable rice and pour about 1/4 cup of Chicken broth or Chicken Stock. This will add a wonderful flavor to the rice and it’ll also steam and cook your rice. I like to let the broth reduce and add more broth. I’ll do that 2-3 times. I’ll also add some of the broth to all my other ingredients that are still cooking.
  5. While that finishing you can make your special sauce. In a small bowl add 3 heaping tbsp of sour cream, 2 tbsp of Louisiana hot sauce, 1 tsp of Blackstone Bayou Blend Seasoning and about 1/4 cup of chicken broth. The broth is for flavor and also thins out your sauce. So add small amount to get it to the consistency you would like.
  6. At this point you can incorporate your rice and other ingredients and season with Bayou Blend seasoning and move it to a cool zone on the griddle.
  7. Clean off your griddle where you were cooking and add your tortillas and sprinkle on your cheese over the entire tortilla. Allow to slightly melt and then on half of the tortilla add your mixed ingredients and drizzle with some of your special cajun sauce and fold the other side with the cheese over. Toast each side and remove when crispy. Repeat this process for the remaining quesadillas. Plate sliced into three pieces, post dust with a little bayou blend seasoning for flavor and presentation and serve with a small bowl of your cajun sauce. Enjoy!

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