Chicken Fajita Quesadillas Guacamole (Print Format)
Chicken fajita quesadillas with sautéed peppers, onions, and cheese. Served with homemade guacamole.
# Ingredients:
→ Quesadilla Filling
01 -
2 lbs boneless skinless chicken thighs, chopped
02 -
1 green bell pepper, sliced
03 -
1 red bell pepper, sliced
04 -
1 medium sweet onion, sliced
05 -
2-3 tbsp taco seasoning
06 -
6-8 large flour tortillas
07 -
2-3 cups shredded Mexican cheese
→ Guacamole
08 -
3 ripe avocados
09 -
1/2 onion, diced
10 -
1 tbsp cilantro, chopped
11 -
2 jalapeño peppers, diced
12 -
1 medium tomato, diced
13 -
Juice of 2 limes
14 -
Salt and pepper to taste
# Steps:
01 -
Cook seasoned chicken thighs in oil over medium heat until browned and fully cooked. Remove from pan and set aside.
02 -
In the same pan, cook the sliced bell peppers and sweet onion until tender and lightly caramelized.
03 -
Return cooked chicken to the pan and toss with the vegetables until combined. Let the mixture cool slightly.
04 -
Mash the avocados in a bowl and mix with diced onion, cilantro, jalapeño peppers, tomato, lime juice, salt, and pepper until well combined.
05 -
Place a layer of shredded cheese on half of each tortilla. Add the chicken and vegetable mixture, then top with more cheese. Fold the tortillas in half to enclose the filling.
06 -
Cook each folded tortilla on medium heat for 2-3 minutes per side until golden brown and the cheese has melted.
07 -
Let the quesadillas rest for 1-2 minutes. Cut into wedges and serve with the fresh guacamole.
# Tips:
01 -
Avoid overcooking vegetables to maintain some bite. Use ripe but firm avocados for the best guacamole texture. Cook quesadillas over medium heat to prevent burning.