Blackstone Chorizo Chicken Burritos

Blackstone Chorizo Chicken Burritos

You guys!!!! WOWIE WOW WOW WOW is all I can say about this recipe for Blackstone Chorizo Chicken Burritos!!!

Ok, ok…we all know that’s not ALL I’m going to say 😉

But man, oh, man these are seriously something special!

And hey, if you don’t have a Blackstone griddle, you can totally make these in a large skillet, just in smaller batches.

The inspiration behind these is a combination of two of my favorites at our go-to Mexican restaurant.

One is a shrimp burrito topped with queso and pineapple, and the other is chicken smothered in queso and chorizo.

Everything you need to make these is shown right here 🙂

burrito ingredients on a tray

How to Make Blackstone Chorizo Chicken Burritos

My first step when cooking anything, but especially any outdoor cooking, is to get everything prepped and ready to go.

Then put it all on a tray to head to my outdoor kitchen so I’m not making SO many trips inside and out.

Preheat the Blackstone griddle to medium and add some vegetable oil or butter. Then the diced onion, chorizo, and diced chicken.

I seasoned the chicken with kosher salt, pepper, chili powder, and paprika.

chorizo on griddle before cooking

Cook the chicken and chorizo for 6 to 7 minutes, turning and flipping a few times. A good set of hibachi spatulas help tremendously with this.

Kind of break apart the ground chorizo as well.

Click below to order this fabulous set of tools from Amazon!

burrito filling on the griddle

When removing the burrito filling, place on the empty tray and use the spatulas to let the excess grease from the chorizo remain on the Blackstone.

Then once the griddle is empty use the scraper to move the grease into the grease trap.

burrito filling on griddle

Turn the griddle to medium low and assemble the burritos.

Lay 6 large burrito size tortilla flat and add some cheese and some of the chicken/ chorizo filling.

Fold the sides in and roll them up tightly.

If you have some leftover filling, save it to add over top when serving 🙂

making the burrito before rolling

A little more vegetable oil or butter and then place the burritos seam side down.

burritos on the griddle

They will cook 2 to 3 minutes per side.

When you flip them add some pineapple rings.

adding pineapple after flipping burritos

When the burritos and pineapple are cooked just the way you like them, remove from the Blackstone and head inside to let the queso join this party!

Blackstone Chorizo Chicken Burritos

Warm up a jar of queso, I used Tostitos Queso Blanco Dip, and pour some over the burritos and top with some pineapple rings.

Blackstone Chorizo Chicken Burritos

Add any extra filling over top of your Blackstone Chorizo Chicken Burritos too!

Blackstone Chorizo Chicken Burritos


Blackstone Chorizo Chicken Burritos


Blackstone Chorizo Chicken Burritos

If you like Blackstone Chorizo Chicken Burritos, you might also like these recipes…

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Buffalo Chicken Burritos

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Chorizo Biscuits and Gravy

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Chorizo Lasagna Roll Ups

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Blackstone Chorizo Chicken Burritos
5 from 2 votes

Blackstone Chorizo Chicken Burritos

Blackstone Chorizo Chicken Burritos are made all on the Blackstone griddle, packed full of flavor and topped with queso and pineapple

Course Main Course
Cuisine American, Mexican
Keyword Blackstone, Burritos, Chicken, Chorizo, Dinner Recipes, Flat Top Grill, Griddle, Queso, Recipe, TikTok
Prep Time 15 minutes
Cook Time 12 minutes
Servings 6 burritos
Calories 602 kcal
Author Cheri Renee


  • 1 pound chicken
  • 1 tsp chili powder
  • 1 tsp paprika
  • kosher salt, pepper
  • vegetable oil or butter
  • 1 pound ground chorizo
  • 1 onion diced
  • 6 large, burrito size tortillas
  • 3 cups shredded cheese (I used cheddar)
  • 1 can pineapple slices drained
  • 1 15 oz jar queso (I used Tostitos Queso Blanco Dip)


  1. Cut the chicken into bite size pieces and place them in a bowl. Add the chili powder, paprika, kosher salt, and pepper. Toss until combined.

  2. Preheat the Blackstone griddle to medium heat. Add some vegetable oil or butter and spread it evenly on the griddle. Add the chicken, chorizo, and the diced onion. Cook 6 to 7 minutes, tossing and flipping a few times (I use my hibachi spatulas).

  3. Remove the chicken and chorizo from the griddle and place on a tray (I allowed the excess grease from the chorizo to remain on the griddle and scraped into grease trap). Turn the Blackstone down to medium low.

  4. Assemble the burritos by adding some cheese in the center of each tortilla and some of the chicken chorizo mixture. Fold the sides in and roll tightly into a burritos.

    Note: If you have leftover meat use it to top the burritos when serving.

  5. Add more oil or butter to the griddle and place the burritos seam side down. Flip them after 2 to 3 minutes. Add the pineapple slices to the griddle. Remove the burritos and pineapple when done to your liking, mine took about 2 to 3 minutes.

  6. Warm up the queso and pour over the burritos to serve with two pineapple slices over top.

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