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Chicken Fajitas with Red Pepper, Onion & Lime

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Serves four.

While chicken breasts are fine cuts, and always popular, there are a few other cuts from the poulty aisle worth buying and exploring. The rich, dark meat of boneless, skinless chicken thighs stands up well to intense flavors like the cumin, red pepper, and lime in this quick and easy dish.

  • 1-1/2 tsp. chili powder
  • 1-1/4 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat
  • 2 Tbs. canola, vegetable, or corn oil
  • 1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)
  • 1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long
  • 3 medium cloves garlic, minced
  • 1 Tbs. fresh lime juice
  • Twelve 5- to 6-inch corn tortillas
  • 1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese

Mix 1 tsp. of the chili powder, 1/2 tsp. of the cumin, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly.

Meanwhile, heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the onion, bell pepper, and 1/2 tsp. each salt and pepper and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and the remaining 3/4 tsp. cumin and 1/2 tsp. chili powder and cook until fragrant, about 30 seconds. Stir in the lime juice. Transfer to a bowl, cover loosely with foil, and keep warm.

Cut the thighs on the diagonal into thin slices, transfer to a plate, cover, and keep warm.

Heat the tortillas according to package directions. Fill each one with a few slices of the chicken and some of the onion mixture and cheese. Fold the filled tortillas and serve.

Serving Suggestions

Serve with Black Bean & Corn Salad.

nutrition information (per serving):
Calories (kcal): 650; Fat (g): fat g 30; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 9; Protein (g): protein g 47; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 48; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 620; Cholesterol (mg): cholesterol mg 140; Fiber (g): fiber g 7;

Photo: Scott Phillips

We substituted a few ingredients such as lime juice for lemon juice and didn't put any chilli powder because I'm not a big fan of it! Overall, it was awesome!!!

Delicious!!! I didn't change a thing. This will definitely become a weekday favorite.

One of the best chicken fajita recipes I've tried! I didn't have chicken thighs so I had to use breasts. Because these were thicker, I had to cook them longer so I was afraid the chicken would be dried out. But it wasn't - it was super moist, tender with great flavor. Combined with the onions, peppers and all the fixings, it was yummy! I'll be making this recipe often!

Awesome. I used red, yellow and orange peppers. As garnish, served slices of avocado, sour cream and fresh limes. Served with flour tortillas. Very easy prep and clean up.

These were delicious, the chicken was moist and flavorful.

I substituted orange peppers for the red ones and chicken breasts for the thighs. Very easy to make and nice flavor.

Fantastic and so easy to make. The chile powder and ground cumin added a wonderful flavor and I served the fajitas with a mild salsa verde. Delicious!

Fabulous recipe! Made using monterey jack but the cheese wasn't even necessary because the flavor was sooo good. Using thighs makes all the difference. Served with the recommended corn w/lime cayenne butter and would highly recommend that as well. A keeper!

Made this several times and the kids absolutely love it.

Made the recipe last night ... it was really ggrrreat !!

This is so good and so easy! I served it with Guacamole, cilantro, lettuce, and cheese. Be sure not to mess with the chicken too much in the pan so it can get nice and blackened.

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