Description
Sizzling Smoky Chicken and Pepper Fajitas blend Mexican culinary traditions with bold spices and charred vegetables. Cilantro-lime marinade and caramelized peppers create a quick, delicious meal you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs (680 g) boneless chicken breast or thighs, thinly sliced
- 2 tbsps extra virgin olive oil
- 2 tbsps salted butter
- 3 cloves garlic, chopped
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 2 tbsps smoked paprika
- 2 tsp chili powder or tajin
- 2 tsp cumin
- 2 tsp dried oregano
- Kosher salt and black pepper to taste
- Chili flakes
- 8 to 10 tortillas, warmed
- Cotija cheese (for serving)
- Limes (for serving)
- Cilantro (for serving)
- 4 oz (113 g) cream cheese at room temperature
- 0.75 cup salsa verde
- 1 to 3 tbsps pickled jalapeños, chopped
Instructions
- Spice Preparation: Blend paprika, chili powder, ground cumin, dried oregano, kosher salt, and black pepper to create a robust seasoning mix for the chicken.
- Chicken Searing: Heat a large skillet over medium-high heat with olive oil, then carefully place seasoned chicken pieces to achieve a golden-brown exterior, cooking until internal temperature reaches 165°F (74°C).
- Flavor Enhancement: During the final cooking moments, introduce minced garlic, red chili flakes, and unsalted butter to elevate the chicken’s taste profile.
- Vegetable Medley: In the same skillet, sauté sliced onions until translucent, then add julienned bell peppers and diced poblano peppers, cooking until vegetables are tender yet maintain a slight crispness.
- Sauce Creation: In a separate saucepan, melt cream cheese and salsa verde, whisking until smooth, with an optional addition of finely chopped jalapeños for extra heat.
- Tortilla Preparation: Warm corn or flour tortillas on a griddle or directly over a gas flame to enhance their texture and flavor.
- Fajita Assembly: Combine cooked chicken with sautéed vegetables, then fill warm tortillas, topping with creamy verde sauce, fresh cilantro, and crumbled queso fresco.
Notes
- Spice Coating Technique: Ensure each chicken piece is thoroughly and evenly coated with the spice mixture for maximum flavor penetration.
- Temperature Precision: Use a meat thermometer to confirm chicken reaches exactly 165°F (74°C) for safe and perfectly cooked protein.
- Vegetable Texture Tip: Sauté peppers and onions quickly to maintain a crisp-tender texture, preventing them from becoming soggy or overcooked.
- Sauce Whisking Strategy: Continuously whisk cream cheese and salsa verde to create a smooth, lump-free verde sauce with consistent creamy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg