Aug 31 2026
Restaurants›Pizza Delight›Southwest Chicken & Guacamole Recipe

Southwest Chicken & Guacamole Recipe

Inspired by Pizza Delight
Time35m
Serves4

Guacamole, sliced chicken, onion, green pepper, Tex-Mex cheese, and chipotle mayo.

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Ingredients

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Chicken & Seasoning

Chipotle Mayo

Guacamole

Vegetables & Cheese

To Serve

Method

Chicken & Seasoning

  1. 1

    Prepare chicken

    Pat chicken breasts dry. If thick, butterfly or pound to even thickness (about 3/4 inch) so they cook evenly.

  2. 2

    Season chicken

    In a small bowl mix olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Rub the mixture over both sides of the chicken breasts.

  3. 3

    Cook chicken

    Heat a large skillet or grill over medium-high heat. Add a little oil if using a skillet. Cook chicken 5–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Chipotle Mayo

  1. 4

    Whisk together mayonnaise, minced chipotle in adobo, lime juice, honey, and salt in a small bowl until smooth. Taste and adjust heat or lime as desired. Refrigerate until ready to use. (Makes about 1/2 cup.)

Guacamole

  1. 5

    Prep avocados

    Halve and pit avocados. Scoop flesh into a medium bowl and mash with a fork to your preferred texture (smooth or chunky).

  2. 6

    Fold in finely diced red onion, chopped cilantro, lime juice, salt, black pepper, and minced jalapeño if using. Taste and adjust salt or lime. Cover with plastic touching surface or refrigerate until ready to assemble.

Vegetables & Cheese

  1. 7

    Slice bell pepper into thin strips and slice the remaining half red onion into rings. If you prefer them softened, sauté pepper and onion in the skillet for 3–4 minutes over medium heat until slightly tender, or leave raw for crunch.

  2. 8

    Measure out Tex-Mex shredded cheese and set aside for assembly.

Assemble & Serve

  1. 9

    If using tortillas, warm them in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes. For salads, arrange greens on plates.

  2. 10

    Spread about 1–2 tablespoons of chipotle mayo onto each tortilla or plate. Add a generous spoonful (about 2 tablespoons) of guacamole. Layer sliced chicken, bell pepper strips, and red onion rings. Sprinkle with 2–3 tablespoons of Tex-Mex cheese per serving.

  3. 11

    Garnish with extra cilantro and a lime wedge. Serve immediately so cheese will soften from the warm chicken/tortillas and flavors are fresh.

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