Copycat Chili's Loaded Fajitas

Name: Copycat Chili's Loaded Fajitas (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs; 3 tbsp Olive oil; 2 tbsp Lime juice; 2 tbsp Orange juice; 1.5 tbsp Chili powder; 1.5 tsp Cumin; 1 tsp Smoked paprika; 1 tsp Garlic-minced; 1/2 tsp Oregano-dried; 1/4 tsp Cayenne pepper; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Bell pepper-red, sliced; 1 Bell pepper-green, sliced; 1 Onion-yellow, sliced; 1/2 cup Sour cream; 1/4 cup Mayonnaise; 1 tbsp Lime juice; 1 tsp Chipotle pepper-in adobo sauce, minced; 1 Tomato-diced; 1/4 Onion-diced; 1 Jalapeno-seeded and minced; 2 tbsp Cilantro-chopped; 1 tbsp Lime juice; 8 Flour tortillas; 1/4 cup Shredded Monterey Jack cheese

⏱1h 15m

👥4

🔥700 cal

Medium

🍽️Mexican

A step up from the standard version, featuring a more complex marinade and fresh pico de gallo.

1.5 lbs Chicken-boneless, skinless thighs

3 tbsp Olive oil

2 tbsp Lime juice

2 tbsp Orange juice

1.5 tbsp Chili powder

See all 26 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥700 cal

Medium

🍽️Mexican

A step up from the standard version, featuring a more complex marinade and fresh pico de gallo.

#fajitas #chicken #mexican #dinner

Instructions

In a bowl, combine all Marinade ingredients. Add Chicken and marinate for at least 2 hours, or up to 8 hours.
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 grill pan over medium-high heat.
Add marinated Chicken and cook for 6-8 minutes per side, or until cooked through.
Add Vegetables to the skillet during the last 5 minutes of cooking, stirring occasionally until tender-crisp.
While Chicken and Vegetables are cooking, prepare the Sauce by combining all Sauce ingredients in a small bowl.
Warm tortillas according to package directions.
Serve Chicken and Vegetables with warm tortillas, Sauce, Pico de Gallo, and cheese.

Ingredients

1.5 lbs 680 g Chicken-boneless, skinless thighs
3 tbsp 45 mL Olive oil
2 tbsp 30 mL Lime juice
2 tbsp 30 mL Orange juice
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
1/4 tsp 1.25 mL Cayenne pepper
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1 150 g Bell pepper-red, sliced
1 150 g Bell pepper-green, sliced
1 100 g Onion-yellow, sliced
1/2 cup 120 mL Sour cream
1/4 cup 60 mL Mayonnaise
1 tbsp 15 mL Lime juice
1 tsp 5 mL Chipotle pepper-in adobo sauce, minced
1 150 g Tomato-diced
1/4 50 g Onion-diced
1 30 g Jalapeno-seeded and minced
2 tbsp 30 mL Cilantro-chopped
1 tbsp 15 mL Lime juice
8 N/A Flour tortillas
1/4 cup 60 mL Shredded Monterey Jack cheese

Equipment

Large skillet or grill pan
Mixing bowls
Measuring cups and spoons

Instructions

In a bowl, combine all Marinade ingredients. Add Chicken and marinate for at least 2 hours, or up to 8 hours.
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 grill pan over medium-high heat.
Add marinated Chicken and cook for 6-8 minutes per side, or until cooked through.
Add Vegetables to the skillet during the last 5 minutes of cooking, stirring occasionally until tender-crisp.
While Chicken and Vegetables are cooking, prepare the Sauce by combining all Sauce ingredients in a small bowl.
Warm tortillas according to package directions.
Serve Chicken and Vegetables with warm tortillas, Sauce, Pico de Gallo, and cheese.

Nutrition per serving

Calories 700

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Copycat Chili's Loaded Fajitas

Copycat Chili's Loaded Fajitas

Ratings & Reviews

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