Our simple recipe for Blackstone Mexican Chicken Pizzas makes a great game-day appetizer or an easy weeknight dinner. These griddle-made pizzas come together in about 30 minutes and are highly customizable — swap proteins, add toppings, or adjust the heat to suit your family.
Mexican Chicken Pizza
We love Mexican-inspired dishes at home, and this is our take on the popular Mexican pizza concept. Made on the griddle, these are crispy, cheesy, and loaded with seasoned chicken and beans. They are straightforward to assemble and easy to adapt — use your favorite rub, change the salsa, or add fresh toppings at the end.
If you don’t have a commercial rub on hand, a simple homemade taco seasoning works well on the chicken. Avoid adding masa or other thickeners to the seasoning blend for this recipe; the goal is flavorful chicken, not a thick coating.
Serve alongside Blackstone Mexican Fried Rice for a complete meal.
Recipe Shopping List
Here are the items to have on hand before you start. For exact amounts, see the ingredient list below.
- Corn tortillas — Corn tortillas crisp up nicely on the griddle. You can use flour tortillas if that’s what you have, but they won’t be quite as crisp.
- Avocado oil — A high smoke-point oil that works well on a hot griddle.
- Chicken breasts — Slice into strips and then into bite-sized pieces for even cooking.
- Mexican-style rub or taco seasoning — Use what you like in the pantry or a simple homemade blend.
- Black beans — Well-drained. Pinto beans are a fine substitute. Season them if desired.
- Shredded cheddar or Mexican blend cheese — Any melting cheese will do.
- Salsa — Verde or red salsa depending on your preference.
- Sour cream or crema — Optional, but recommended for finishing.
- Cilantro — Fresh garnish for brightness. Omit if preferred.
Try these with smoked chicken tacos for another griddle-friendly meal.
How to Make This Recipe
Below is an overview of the process so you know what to expect while cooking. Follow the full instructions in the recipe card further down for exact timing and portions.
- Preheat the griddle — Warm the griddle over medium heat until it’s ready to sear and crisp.
- Season the chicken — Toss sliced chicken with the Mexican rub or taco seasoning so each piece is well coated.
- Set up cooking zones — Lightly oil the griddle and arrange zones: tortillas on one side to warm and crisp, beans in another spot to heat through, and chicken on the hottest section to cook.
- Cook until done — Sear the chicken, turning occasionally, until there is no pink remaining. Flip tortillas once while they warm.
- Assemble and crisp — Add cheese to four tortillas, top with heated beans and chicken, add more cheese, then cap with the remaining tortillas. Cook a couple of minutes per side until golden and crisp.
- Finish and serve — Slice each stacked pizza into quarters and garnish with salsa, sour cream, and cilantro.
These also pair well with cilantro lime rice.
Recipe FAQ
Yes, you can prepare components ahead of time, but the finished pizzas are best served fresh. The crisp texture is a big part of what makes them enjoyable and is reduced after refrigeration and reheating.
Absolutely. These pizzas are very versatile: add grilled jalapeños for heat, swap chicken for steak or ground beef, or use leftover shredded pork or beef. Customize cheeses and salsas to match your preferred flavors.
Serve hot with cilantro lime rice or a fresh side salad.
More Mexican Recipes
- Mexican Beef Stew
- Easy Mexican Rice
- Blackstone Mexican Pizzas
- Smoked Tenderloin Tacos
- Traeger Cinco de Mayo Recipes
- Grilled Al Pastor Tacos with Pork Tenderloin
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Blackstone Mexican Chicken Pizza
These Mexican Chicken Pizzas are quick to make on the griddle and deliver a crunchy, cheesy bite that’s perfect for sharing.
Ingredients
- 8 corn tortillas
- 3 tablespoons avocado oil
- 2 chicken breasts, sliced into strips
- 2 tablespoons Mexican rub
- 1 cup black beans, drained
- 2 cups shredded cheddar cheese
- ½ cup verde salsa
- ½ cup sour cream
- ¼ cup chopped cilantro
Instructions
- Preheat your griddle over medium heat so it’s hot but not smoking.
- Season the sliced chicken with the Mexican rub until evenly coated.
- Spread the avocado oil across the griddle surface to create distinct cooking zones.
- Place tortillas on one side to warm and crisp, put the beans in another spot to heat, and lay the seasoned chicken on the main cooking area.
- Cook the chicken, turning occasionally, until it is cooked through with no pink remaining.
- Flip the tortillas once. Add cheese to four of the tortillas to build the base of each pizza.
- Top the cheese-covered tortillas with warmed beans and cooked chicken.
- Add the remaining cheese over the chicken and place another tortilla on top to complete each stack.
- Allow each pizza to cook for a few minutes per side, flipping once, until both sides are golden and crisp.
- Transfer to a platter, garnish with salsa, a dollop of sour cream, and chopped cilantro, then slice into quarters and serve immediately.
Nutrition Information (per serving)
Yield: 8 servings — Serving Size: ½ pizza
- Calories: 488
- Total Fat: 32g (Saturated Fat: 15g, Unsaturated Fat: 17g)
- Cholesterol: 98mg
- Sodium: 564mg
- Carbohydrates: 22g (Fiber: 5g, Sugar: 2g)
- Protein: 28g
Nutrition data is an estimate intended for general informational purposes. If you require precise values for medical reasons, consult a trusted nutrition resource.