Chili's Fajitas

Name: Chili's Fajitas (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken thighs-boneless, skinless; 3 tbsp Olive oil; 2 tbsp Lime juice-freshly squeezed; 2 tbsp Orange juice-freshly squeezed; 1.5 tbsp Chili powder; 1.5 tsp Cumin; 1 tsp Smoked paprika; 1 tsp Garlic-minced; 1/2 tsp Oregano-dried; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Red bell pepper-sliced; 1 Green bell pepper-sliced; 1 Yellow onion-sliced; 2 Roma tomatoes-diced; 1/2 White onion-finely diced; 1 Jalapeño-seeded and minced; 2 tbsp Cilantro-chopped; 1 tbsp Lime juice-freshly squeezed; 8 Flour tortillas; To taste Sour cream; To taste Shredded Monterey Jack cheese

⏱55 min

👥4

🔥500 cal

Medium

🍽️Tex-Mex

These fajitas are a step up from the standard version, featuring a more complex marinade and a quick homemade pico de gallo. The addition of a charred onion and pepper flavor adds depth.

1.5 lbs Chicken thighs-boneless, skinless

3 tbsp Olive oil

2 tbsp Lime juice-freshly squeezed

2 tbsp Orange juice-freshly squeezed

1.5 tbsp Chili powder

See all 22 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥500 cal

Medium

🍽️Tex-Mex

These fajitas are a step up from the standard version, featuring a more complex marinade and a quick homemade pico de gallo. The addition of a charred onion and pepper flavor adds depth.

#chicken #fajitas #mexican #restaurant-style

Instructions

In a bowl, combine all Marinade ingredients.
Add Chicken to the Marinade and ensure it is well coated. Marinate for at least 1 hour, or up to 8 hours in the refrigerator.
Prepare Pico de Gallo by combining all Pico de Gallo ingredients in a bowl. Let sit for at least 15 minutes to allow flavors to meld.
Heat a large skillet or cast-iron pan over medium-high heat.
Add marinated Chicken to the hot skillet and cook for 6-8 minutes, or until cooked through.
Remove Chicken from the skillet and set aside. Add Vegetables to the skillet and cook for 5-7 minutes, or until slightly charred and tender-crisp.
Slice the cooked Chicken into strips.
Return the Chicken to the skillet with the Vegetables and toss to combine.
Warm tortillas according to package directions.
Serve Chicken and Vegetable mixture in warm tortillas with Pico de Gallo, Sour cream, and Shredded cheese.

Ingredients

1.5 lbs 680 g Chicken thighs-boneless, skinless
3 tbsp 45 mL Olive oil
2 tbsp 30 mL Lime juice-freshly squeezed
2 tbsp 30 mL Orange juice-freshly squeezed
1.5 tbsp 22.5 mL Chili powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Garlic-minced
1/2 tsp 2.5 mL Oregano-dried
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1 150 g Red bell pepper-sliced
1 150 g Green bell pepper-sliced
1 100 g Yellow onion-sliced
2 2 Roma tomatoes-diced
1/2 75 g White onion-finely diced
1 1 Jalapeño-seeded and minced
2 tbsp 30 mL Cilantro-chopped
1 tbsp 15 mL Lime juice-freshly squeezed
8 8 Flour tortillas
To taste To taste Sour cream
To taste To taste Shredded Monterey Jack cheese

Equipment

Large skillet
Mixing bowl
Cutting board
Knife

Instructions

In a bowl, combine all Marinade ingredients.
Add Chicken to the Marinade and ensure it is well coated. Marinate for at least 1 hour, or up to 8 hours in the refrigerator.
Prepare Pico de Gallo by combining all Pico de Gallo ingredients in a bowl. Let sit for at least 15 minutes to allow flavors to meld.
Heat a large skillet or cast-iron pan over medium-high heat.
Add marinated Chicken to the hot skillet and cook for 6-8 minutes, or until cooked through.
Remove Chicken from the skillet and set aside. Add Vegetables to the skillet and cook for 5-7 minutes, or until slightly charred and tender-crisp.
Slice the cooked Chicken into strips.
Return the Chicken to the skillet with the Vegetables and toss to combine.
Warm tortillas according to package directions.
Serve Chicken and Vegetable mixture in warm tortillas with Pico de Gallo, Sour cream, and Shredded cheese.

Nutrition per serving

Calories 500

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0 reviews

Chili's Fajitas

Chili's Fajitas

Ratings & Reviews

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