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; 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 pan over medium-high heat. Add the chopped chicken thighs seasoned with taco seasoning and cook until browned and fully cooked through. Remove the chicken from the pan and set aside.

Step 2: In the same pan, add the sliced green and red bell peppers along with the sliced onion. Cook until tender and lightly caramelized, about 5-7 minutes.

Step 3: Return the cooked chicken to the pan and toss together with the sautéed vegetables. Remove from heat and allow the mixture to cool slightly.

Step 4: While the chicken mixture cools, make the guacamole. In a bowl, mash the avocados and stir in the diced onion, cilantro, jalapeños, tomato, lime juice, salt, and pepper until combined to your liking.

Step 5: To assemble the quesadillas, heat a clean skillet over medium heat. Place one flour tortilla in the pan, sprinkle a layer of shredded cheese, add a generous amount of the chicken and vegetable mixture, and top with more cheese. Fold the tortilla in half.

Step 6: Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Repeat with remaining tortillas and filling.

Step 7: Let the cooked quesadillas rest for 1-2 minutes before cutting into wedges. Serve warm with the fresh guacamole on the side.

Tips & Variations

Use chicken breasts if preferred, but thighs keep the quesadillas juicy and flavorful.

For extra spice, add a pinch of cayenne or a few dashes of hot sauce to the chicken mixture.

Try swapping Mexican cheese for a blend of sharp cheddar and Monterey Jack for a different flavor profile.

Serve with sour cream or salsa alongside the guacamole for additional dipping options.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness, or use a microwave for convenience but expect softer tortillas. Guacamole is best kept separate and will stay fresh for up to 1 day when covered and refrigerated.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare the chicken mixture and guacamole in advance. Store the chicken filling in the fridge for up to 2 days and assemble quesadillas just before cooking for best texture.

Can I use a different type of tortilla?

Absolutely. Flour tortillas work best for folding and crisping, but you can use whole wheat, corn, or gluten-free tortillas if you prefer. Thicker tortillas might need a slightly longer cooking time.