Description
Dive into the vibrant world of Mexican cuisine with our Smoky Chicken and Pepper Fajitas, a dish that perfectly balances the smokiness of paprika with the heat of chili and the freshness of bell peppers. Each bite offers a burst of flavors, enhanced by the creamy and spicy kick of the Jalapeño Verde Sauce. Ideal for a lively family dinner or a festive gathering with friends, these fajitas promise to bring the sizzle to your table.
Ingredients
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
2 tablespoons salted butter
3 cloves garlic, chopped
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
Creamy Jalapeño Verde Sauce:
4 ounces cream cheese, at room temperature
3/4 cup salsa verde
1–3 tablespoons pickled jalapeños, chopped
Instructions
In a large skillet, combine olive oil, chicken, paprika, chili powder, cumin, oregano, salt, and pepper; toss to coat. Cook over high heat until seared and cooked through, about 8-10 minutes. In the last 2 minutes, add butter, garlic, and chili flakes.
Remove the chicken mixture and in the same skillet, cook onions until fragrant. Add bell peppers and poblano, seasoning with salt and pepper, until tender.
Return chicken to the skillet with peppers, and toss to combine.
For the sauce, melt cream cheese and salsa verde over low heat, whisking until creamy. Stir in jalapeños.
Serve the chicken and pepper mixture in warmed tortillas, topped with verde sauce, cilantro, and cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes