Halloween Chicken Fajitas
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 35
- Cholesterol
- 108
- Sodium
- 730
- Total: 25 min
- Active: 25 min
Ingredients
1 1/4 pounds boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
2 teaspoons chili powder
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 orange bell peppers, thinly sliced
2 red onions, thinly sliced
2 cloves garlic, finely chopped
1 jalapeno, seeded if desired and chopped
12 blue corn tortillas
8 ounces sharp yellow Cheddar, grated
Lime wedges, avocado slices, fresh cilantro leaves and hot sauce, for serving
Directions
- Combine the chicken with the chili powder, 1/2 teaspoon of the cumin, 1 teaspoon salt and several grinds of pepper in a bowl and toss with tongs until well combined.
- Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering and starting to smoke around the edges. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onions and season with the remaining 1/4 teaspoon cumin and 1 teaspoon salt. Cook, stirring often, until the peppers are softened and the onions are translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until softened, about 2 minutes. Return the chicken to the skillet, stir to combine and continue to cook until the chicken is very hot, 2 to 3 minutes.
- Heat the tortillas according to the package directions, then top them with the Cheddar and chicken mixture. Serve with lime wedges, avocado slices, cilantro leaves and hot sauce on the side.