Customizable Fajita Chicken Quesadillas with Black Beans and Guacamole

These customizable chicken quesadillas bring the fun of a build-your-own dinner to your table. Start with fajita-spiced dark meat chicken, hearty black beans and a generous amount of shredded Mexican cheese. Then let everyone assemble their own quesadillas and finish them with sour cream, guacamole and hot sauce exactly the way they like.

Perfect for a weeknight meal or casual gathering, this recipe is all about flexibility. The chicken is cooked with a fragrant fajita spice blend, while the black beans are simmered with stock concentrate and butter for extra richness. Once the quesadillas are golden and crispy, serve them with your favorite toppings for a dinner that’s both delicious and interactive.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView 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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of diced chicken 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 and season with half of the fajita spice blend, a pinch of salt and black pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Taste and adjust seasoning if desired. 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 a pinch of black pepper. (For 4 servings, use 4 tablespoons water, 2 tablespoons butter and 1 teaspoon salt.) Cover tightly with plastic wrap and microwave until the beans are warmed through, 2-3 minutes. Mash about half of the beans with a potato masher or fork. Taste and season with salt and pepper if desired.
3. Arrange the tortillas, cooked chicken, seasoned black beans and shredded Mexican cheese blend in the center of the table for everyone to assemble their own quesadillas. Heat a drizzle of olive 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 is melted, 1-2 minutes more. Repeat with the remaining quesadillas, adding more oil between batches if needed and reducing the heat if they brown too quickly.
4. Cut each quesadilla in half. Serve with sour cream, guacamole and hot sauce on the side for dipping or drizzling.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and has more flavor.

How do I prevent the quesadillas from getting soggy?

Make sure to cook the quesadillas over medium heat until golden and crispy and don’t overfill them.

Can I make these quesadillas ahead of time?

You can prep the chicken and beans in advance, then assemble and cook the quesadillas just before serving.