Description
Smoky Chicken and Pepper Fajitas bring Mexican-inspired sizzle to weeknight dinner tables with minimal effort. Spicy marinated chicken strips mingle with charred peppers, creating a flavor-packed meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) boneless chicken breast or thighs, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
Spices and Seasonings:
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder or tajin
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- Kosher salt and black pepper to taste
- Chili flakes
Accompaniments and Sauce:
- 8 to 10 tortillas, warmed
- Cotija cheese (for serving)
- Limes (for serving)
- Cilantro (for serving)
Creamy Jalapeño Verde Sauce:
- 4 ounces (113 grams) cream cheese at room temperature
- 0.75 cup salsa verde
- 1 to 3 tablespoons pickled jalapeños, chopped
Instructions
- Prepare a large skillet by heating it over medium-high heat and adding olive oil (29.5 milliliters or ).
- Season chicken pieces with paprika, chili powder, ground cumin, dried oregano, kosher salt, and black pepper, ensuring each piece is thoroughly coated with the spice mixture.
- Sear the seasoned chicken in the hot skillet, cooking for approximately 8-10 minutes until the exterior turns golden brown and the internal temperature reaches 165°F (74°C).
- During the final two minutes of cooking, introduce minced garlic, red chili flakes, and unsalted butter to enhance the chicken’s flavor profile.
- Transfer the fully cooked chicken to a separate plate, keeping it warm while maintaining the skillet’s heat.
- In the same skillet, sauté sliced onions until they become translucent and develop a slight caramelization.
- Add julienned bell peppers and diced poblano peppers to the onions, seasoning lightly with salt and pepper, and cook until the vegetables are tender yet retain a slight crunch.
- Reintroduce the cooked chicken to the vegetable mixture, gently tossing to integrate the flavors and ensure even heating.
- Prepare the verde sauce by melting cream cheese and salsa verde in a separate small saucepan, whisking continuously until the mixture becomes smooth and creamy.
- Optional: Incorporate finely chopped jalapeños into the sauce for an additional layer of heat and complexity.
- Warm corn or flour tortillas briefly on a griddle or directly over a gas flame to enhance their texture and flavor.
- Assemble the fajitas by filling the warm tortillas with the chicken and pepper mixture, drizzling the creamy verde sauce over the top, and garnishing with fresh cilantro and crumbled queso fresco.
Notes
- Elevate your weeknight dinner with this explosive fajita recipe bursting with smoky, spicy flavors and minimal prep time.
- Searing chicken at high heat locks in robust spices, creating a mouthwatering protein base that guarantees maximum taste in every bite.
- Layering butter, garlic, and chili flakes during cooking introduces depth and complexity to the chicken’s initial seasoning profile.
- Quickly caramelizing onions and peppers alongside the chicken ensures perfectly tender vegetables that complement the meat’s rich texture.
- Blending cream cheese with salsa verde creates a luxurious, tangy sauce that transforms simple ingredients into a restaurant-worthy meal.
- Serving warm tortillas filled with this vibrant mixture guarantees a satisfying dinner that will have everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg