Description
A delicious Mexican-inspired appetizer featuring crispy chicken fajita quesadillas filled with seasoned chicken thighs, sautéed bell peppers and onions, and melted Mexican cheese. Served alongside fresh homemade guacamole made with ripe avocados, lime juice, and a mix of diced vegetables and seasonings for a vibrant, flavorful meal.
Ingredients
Chicken Fajitas
- 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
- Oil for cooking (about 2 tbsp)
Fresh Guacamole
- 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
- Cook the chicken: Heat oil in a pan over medium heat. Add the chopped chicken thighs seasoned with taco seasoning, and cook until browned and fully cooked, about 8-10 minutes. Remove chicken from the pan and set aside.
- Sauté vegetables: In the same pan, add the sliced green and red bell peppers along with the sliced onion. Cook over medium heat until tender and lightly caramelized, about 5-7 minutes, being careful not to overcook so they retain some bite.
- Combine chicken and vegetables: Return the cooked chicken to the pan with the vegetables and toss to combine. Allow the mixture to cool slightly for easier handling.
- Prepare guacamole: In a bowl, mash the ripe avocados. Fold in the diced onion, cilantro, jalapeño peppers, tomato, lime juice, salt, and pepper. Mix thoroughly and set aside.
- Assemble quesadillas: Lay a flour tortilla flat and sprinkle a layer of shredded Mexican cheese. Add a generous amount of the chicken and vegetable mixture over the cheese, then top with another layer of cheese. Fold the tortilla in half to enclose the filling.
- Cook quesadillas: Heat a clean pan or skillet over medium heat. Place the folded quesadilla in the pan and cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese inside is melted. Repeat with remaining tortillas and filling.
- Serve: Let quesadillas rest for 1-2 minutes, then cut into wedges. Serve hot alongside the fresh guacamole for dipping or topping.
Notes
- Do not overcook the vegetables; keep some crispness for texture contrast.
- Use ripe but firm avocados for the best guacamole consistency.
- Cook quesadillas on medium heat to avoid burning the tortillas while ensuring cheese melts properly.
