Customizable Fajita Chicken Quesadillas with Black Beans and Guacamole

Get ready for a dinner that everyone can build their own way! These fajita-spiced chicken quesadillas come with seasoned black beans, melty Mexican cheese and all the fixings. Set out the fillings and let each person create their perfect quesadilla, then top with sour cream, guacamole and hot sauce.

This recipe is all about flexibility and fun. The savory chicken, hearty beans and gooey cheese come together in a crispy tortilla for a meal that’s as easy as it is delicious. Perfect for busy weeknights or casual gatherings.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of chopped chicken breast and drain any excess liquid. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken in a single layer; season with half the fajita spice blend, a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 4-6 minutes. Taste and adjust seasoning if needed. Transfer the chicken to a plate and wipe out the pan.
2. While the chicken cooks, drain and rinse the black beans. In a medium microwave-safe bowl, combine the beans, chicken stock concentrate, remaining fajita spice blend, 2 tablespoons water, 1 tablespoon butter, ½ teaspoon salt and pepper. Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes. Mash about half the beans with a potato masher or fork. Taste and season with salt and pepper if desired.
3. Arrange the tortillas, cooked chicken, seasoned beans and shredded Mexican cheese on the table for everyone to assemble their own quesadillas. Heat a drizzle of oil in the same pan over medium heat. Add a quesadilla and cook until golden brown on one side, 2-3 minutes. Carefully flip and cook until the other side is golden and the cheese melts, 1-2 minutes more. Repeat with remaining quesadillas, adding more oil as needed and reducing heat if browning too quickly.
4. Cut each quesadilla in half. Serve with sour cream, guacamole and hot sauce on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and crisp up faster. Adjust cooking time as needed.

How do I prevent the quesadillas from getting soggy?

Make sure not to overfill them and cook until the cheese is fully melted and the tortilla is crispy. Also, drain any excess liquid from the chicken and beans.

Can I make these quesadillas vegetarian?

Absolutely! Omit the chicken and double the black beans or add other veggies like bell peppers and onions.