Name: Chicken Fajita Quesadillas with Fresh Guacamole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 lbs boneless skinless chicken thighs, chopped; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 medium sweet onion, sliced; 2-3 tbsp taco seasoning; 6-8 large flour tortillas; 2-3 cups shredded Mexican cheese blend; 3 ripe avocados; 1/2 onion, diced; 1 tbsp cilantro, chopped; 2 jalapeño peppers, diced; 1 medium tomato, diced; Juice of 2 limes; Salt and pepper to taste

Ingredients

2 lbs boneless skinless chicken thighs, chopped

1 green bell pepper, sliced

1 red bell pepper, sliced

1 medium sweet onion, sliced

2-3 tbsp taco seasoning

6-8 large flour tortillas

2-3 cups shredded Mexican cheese

3 ripe avocados

1/2 onion, diced

1 tbsp cilantro, chopped

2 jalapeño peppers, diced

1 medium tomato, diced

Juice of 2 limes

Salt and pepper to taste

Instructions

Step 1: Heat a little oil in a large skillet over medium-high heat. Season the chopped chicken thighs with taco seasoning, then cook in the pan until browned and cooked through. Remove the chicken and set aside.

Step 2: In the same skillet, add the sliced green and red bell peppers and sweet onion. Cook until the vegetables are tender and lightly caramelized, about 5-7 minutes.

Step 3: Return the cooked chicken to the pan with the vegetables. Toss everything together and let it cool slightly.

Step 4: To make the guacamole, mash the avocados in a bowl. Stir in the diced onion, cilantro, jalapeños, tomato, lime juice, salt, and pepper until well combined.

Step 5: Assemble the quesadillas by spreading a layer of shredded cheese on one half of each flour tortilla. Add a generous amount of the chicken and vegetable mixture on top, then sprinkle more cheese over it.

Step 6: Fold the tortillas in half to enclose the filling.

Step 7: Heat a clean skillet over medium heat and cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and the cheese has melted.

Step 8: Let the quesadillas rest for 1-2 minutes before cutting into wedges. Serve with the fresh guacamole on the side.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the taco seasoning.

Use chicken breasts instead of thighs if you prefer leaner meat.

Try adding black beans or corn to the filling for added texture and taste.

Swap the flour tortillas for whole wheat or gluten-free options to suit your dietary needs.

If you like it spicier, include more jalapeños or a dash of hot sauce in the guacamole.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortillas crispy or in a microwave for a softer texture. Guacamole is best consumed fresh but can be stored in an airtight container with a layer of plastic wrap pressed onto the surface to minimize browning for up to 1 day.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken works well and can save time. Just warm it thoroughly with the sautéed peppers and onions before assembling the quesadillas.

How do I prevent the tortillas from becoming soggy?

Cooking the quesadillas on medium heat until golden and crispy helps prevent sogginess. Avoid overfilling and let them rest briefly before cutting to allow the filling to set.