Smoky Chicken and Pepper Fajitas

In the bustling world of weeknight dinners, finding a recipe that’s both quick to whip up and a crowd-pleaser can feel like striking culinary gold. That’s why today, we’re diving into a dish that not only brings the heat and flavor but also can be made in the blink of an eye: Smoky Chicken and Pepper Fajitas with a Creamy Jalapeño Verde Sauce.

Fajitas have long been a favorite for their versatility and the fact that they can bring everyone to the table with the promise of a fun, customizable meal. Our version takes a traditional approach but turns up the dial on flavor with smoked paprika, chili powder, and a homemade creamy jalapeño verde sauce that will have you licking your fingers for more.

Ingredients You’ll Need:

• For the Fajitas:
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless chicken breast or thighs, thinly sliced
  • 2 tablespoons smoked paprika
  • 2 teaspoons chili powder or tajin
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • Kosher salt and black pepper to taste
  • 2 tablespoons salted butter
  • 3 cloves garlic, chopped
  • A pinch of chili flakes
  • 1 yellow onion, sliced
  • 2 bell peppers, sliced
  • 1 poblano pepper, sliced
  • 8-10 tortillas, warmed
  • Cotija cheese, limes, and cilantro, for serving
• For the Creamy Jalapeño Verde Sauce:
  • 4 ounces cream cheese, at room temperature
  • 3/4 cup salsa verde
  • 1-3 tablespoons pickled jalapeños, chopped

Let’s Get Cooking:

1. Prepare the Chicken: In a large skillet, heat the olive oil over high heat. Toss in the thinly sliced chicken, smoked paprika, chili powder, cumin, oregano, salt, and pepper. Cook for about 8-10 minutes until the chicken is seared and cooked through. In the last 2 minutes of cooking, stir in the butter, chopped garlic, and a pinch of chili flakes for an extra kick.
2. Cook the Veggies: Once the chicken is done, remove it from the skillet and set aside. In the same skillet, add the sliced onions and cook until they start to become fragrant. Follow with the sliced bell peppers and poblano, seasoning them with a bit more salt and pepper. Cook until the vegetables are tender but still have a bit of a bite.
3. Combine: Return the chicken to the skillet with the cooked vegetables and toss everything together to ensure the flavors meld beautifully.
4. Creamy Jalapeño Verde Sauce: For the sauce, in a small saucepan, melt the cream cheese with the salsa verde over low heat. Whisk continuously until you have a smooth and creamy sauce. Stir in the chopped pickled jalapeños according to your heat preference.
5. Assemble and Serve: Spoon the smoky chicken and pepper mixture into the warmed tortillas. Drizzle with the creamy jalapeño verde sauce and garnish with cilantro and crumbled cotija cheese. Don’t forget a squeeze of lime for that extra zing!

Preparation Time:

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4-6

Whether it’s a casual family dinner or a festive gathering with friends, these smoky chicken and pepper fajitas with creamy jalapeño verde sauce are sure to become a go-to in your recipe repertoire. Bursting with flavor and ready in under an hour, this dish proves that gourmet-tasting meals don’t have to take all day to prepare. So, grab your skillet, and let’s make dinner something to look forward to!

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