These Poblano Chicken Fajitas are where it’s at. Seriously people. Make these. I do advise using a cast iron skillet….it really lets the veggies get charred perfectly!
Poblano Chicken Fajitas (Serves 4)
Recipe from: What’s Gaby Cooking
1 poblano pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 yellow onion, thinly sliced
1/2 red onion, thinly sliced
For the chicken:
1 1/2 lb. boneless, skinless chicken breasts
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. red pepper flakes
1. Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
2. Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
3. Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.
So delicious! I served the fajitas with Restaurant Style Mexican Rice and refried beans.
I took the kids to school and volunteered there all morning.
Our friends recently had a baby boy so I went to their Bris this afternoon. It was a nice ceremony complete with a tasty lunch.
Bagels, lox and all the fixings plus egg salad and white fish salad. Love!!
Tonight is St. Patrick’s Day Bunco! Better go hunt down some green clothing…...
Favorite thing to make in your cast iron skillet? Besides these fajitas, it would be my Skillet Chocolate Chip Cookie!