Bacon & Fajita Chicken Quesadillas Recipe

Prepare filling

In a large skillet over medium-high heat, add 2 tablespoons olive oil. When hot, add thinly sliced bell peppers and sliced onion. Sauté until softened and slightly charred, about 6–8 minutes. Stir in smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper and cook 30 seconds to bloom the spices. Add the cooked chicken and toss until heated through, about 2–3 minutes. Remove from heat and set aside.

Roughly chop cooked crispy bacon and stir into the chicken–pepper mixture, reserving about 1/4 cup bacon for garnish if desired.

Assemble and cook quesadillas

Heat a large nonstick skillet or griddle over medium heat. Lightly butter one side of a tortilla. Place the tortilla butter-side down on the skillet. Sprinkle a layer of cheddar (about 1/4 cup) and Monterey Jack (about 2 tablespoons) over half the tortilla. Spoon about 1/2 cup of the chicken–bacon–pepper filling onto the cheese, spreading evenly but leaving a 1/2-inch border. Add a little extra cheese on top of the filling to help seal. Fold the tortilla over to create a half-moon. Cook until golden brown and crisp and cheese is melted, about 2–3 minutes per side, pressing gently with a spatula. Repeat with remaining tortillas and filling, adding more butter to the pan as needed.

Transfer cooked quesadillas to a cutting board, let rest 1 minute, then cut each into 3 wedges. Keep warm in a low oven (200°F / 95°C) if making ahead.

In a medium bowl, combine 1 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk. Whisk until smooth.

Stir in 1 tablespoon minced chipotle in adobo, 1 tablespoon lime juice, 1 minced garlic clove, 1 teaspoon dried dill and 1 teaspoon dried parsley. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust heat or acidity — add more adobo or a dash of hot sauce to increase heat, or more buttermilk to thin to desired consistency.

Cover and refrigerate at least 20 minutes to let flavors meld. Keeps in refrigerator up to 5 days.

Cut avocados in half, remove pits and scoop flesh into a bowl. Mash to desired consistency with a fork.

Add 1 tablespoon lime juice, 2 tablespoons minced red onion, 2 tablespoons chopped cilantro, optional minced jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as needed.

Cover tightly with plastic (press plastic directly on surface to prevent browning) and refrigerate until ready to serve, up to 4 hours for best color.

In a bowl, combine 2 cups diced tomatoes, 1/2 cup finely diced red onion, 1/4 cup chopped cilantro and optional minced jalapeño.

Add 2 tablespoons lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well and let sit 10–15 minutes at room temperature to allow flavors to marry. Taste and adjust seasoning.