30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Chicken Fajitas
An elevated fajita experience featuring tender skirt steak, blistered vegetables, and a creamy poblano sauce. This recipe utilizes high-quality ingredients and techniques for a truly exceptional dish.
Total Time
75
Yield
4
Calories
600 cal
Difficulty
Hard
Cuisine
Mexican
(0 reviews)
What You'll Need
Equipment:
Large cast-iron skillet or grill pan, Mixing bowls, Blender or food processor •
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Instructions
In a bowl, combine all Marinade ingredients. Add Steak and toss to coat. Marinate for at least 4 hours, or up to 24 hours in the refrigerator.
Prepare Poblano Crema: In a bowl, combine all Poblano Crema ingredients and whisk until smooth. Set aside.
Heat a large cast-iron skillet or grill pan over high heat. Add Steak and cook for 3-4 minutes per side for medium-rare, or longer for desired doneness.
Let Steak rest for 10 minutes before slicing against the grain.
In the same skillet, add Vegetables and cook for 5-7 minutes, or until blistered and tender-crisp.
Warm tortillas according to package directions.
Serve sliced Steak and Vegetables in warm tortillas with Poblano Crema and Cilantro.
