Name: BBQ Chicken Fajitas
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: 1 pound chicken tenders; 3 tablespoons BBQ rub seasoning; 3 tablespoons extra-virgin olive oil; 1 Maui or sweet onion, halved and sliced into 1/2-inch strips; 1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips; 1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips; 1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips; 1/2 teaspoon kosher salt, plus more as needed; 1/2 cup crema; 1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce; 1/2 teaspoon garlic salt; 1/2 cup barbecue sauce; 3 tablespoons lime juice; 1 tablespoon apple cider vinegar; 1 teaspoon Worcestershire sauce; Eight 6-inch flour tortillas; Avocado oil, for toasting the tortillas; Lime wedges; Kosher salt; Avocado slices; 1/2 cup fresh cilantro leaves

Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.

While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.

Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.

Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.

Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.

To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.

Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

BBQ Chicken Fajitas

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