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Tuesday, April 30, 2019

Southwest Chicken Fajitas

If you follow me on Instagram you'll know that I occasionally run polls where ingredients face-off to be featured in recipes. I know what you're thinking...how exciting right? (Yes there's sarcasm there.)

But seriously, when I engage with my Instagram followers I really want to know their feedback as to what recipes they want to see more of, what ingredients they want to see highlighted, and even what types of things they aren't interested in. While this is my food blog, I wouldn't be here without my readers and followers so I want to be sure that I'm consistently giving you recipes and content that you want to see and not just what I'm interested in.

So a few weeks ago bell peppers went up against asparagus and bell peppers won the poll to get their featured recipe. I cook with bell peppers a lot, mostly in quesadillas or in omelets. But to win a poll I felt like they really needed to be highlighted in something special, something different that you probably hadn't cooked before. Stuffed peppers was too obvious for me, and with that I felt like the focus is more on the stuffing and not on the pepper itself. I've been obsessed with chipolte aioli recently so I decided to make a Southwest Chicken Fajita and top with with a spice Chipolte Sour Cream. I also wanted to feature as many colors of peppers as I could, not just the red and green that are most common.

You can find sheet pan fajita recipes which are a bit easier since you dump everything on a pan and bake it, but I find with that method the peppers and onions lack a certain something. I really prefer to cook them in a pan so you can get the char and caramelized pieces that add a depth a flavor you can't get if you're just baking them. This makes a nice big pan so will definitely get you some leftovers if you're not going to eat 6-8 fajitas. Lefotvers would be great over a bowl of rice.

 I've noted below, when you make the chipolte sour cream just start with 1 tablespoon of the chipolte then give it a taste, if you can handle more heat go ahead and add the second tablespoon. The sour cream does have a nice kick to it, but I want to make sure you enjoy it...once you add the heat you can't take it out so start light and go from there.


Southwest Chicken Fajitas with Chipolte Sour Cream use colorful bell peppers and onions topped with a spicy sour cream. So much flavor and makes enough for leftovers.
For the Fajitas -1/2 green pepper, sliced thin
-1/2 red pepper, sliced thin
-1/2 yellow pepper, sliced thin
-1/2 orange pepper, sliced thin
-1/2 white onion, sliced thin
-2 chicken breasts, cut into thin slices about 1/4" thick
-10.5 oz can black beans, drained
-11 oz can corn, drained
-flour tortillas
 -3 tablespoons extra virgin olive oil

For the Fajita Seasoning
-1 teaspoon cumin
-1 teaspoon garlic powder
-1/2 teaspoon black pepper
-1/2 teaspoon salt
-1/2 teaspoon paprika
-1/2 teaspoon coriander


For the Chipolte Sour Cream
-1 cup sour cream
- 2 tablespoons chipolte in adobo sauce (I recommended starting with 1 tablespoon and tasting, if you like more heat add the second tablespoon...this does have quite the kick)
-2 garlic cloves, grated
-juice from two lime wedges

1. Preheat oven to 400. Slice the chicken breast into slices about 1/4" thick, if some are very wide just give them another cut. 2 chicken breasts should get you enough for 6-8 fajitas. Mix all of the fajita seasoning ingredients together. In a large bowl, combine 1 tablespoon of the olive oil, the chicken slices and all of the fajita seasoning, stir until the chicken is well coated. Pour chicken onto a sheet pan and spread out the pieces so none are touching each other. Bake for 25 minutes.

2. While the chicken is baking, heat a large pan over medium heat with the remaining 2 tablespoons of olive oil. Once hot, add all of the peppers and onions. Cook for 15 minutes, stirring occasionally, and turning up the heat to medium high if pieces aren't getting browned. You want to get some nice browned and charred look to the peppers and onions. Pour in the drained black beans and corn, cook an additional 5 minutes. Then, turn off heat.

3. To make the chipolte sour cream, combine all ingredients in a food processor. As noted above, start by adding only half of the chipolte in adobo sauce and give it a taste. If you want more heat, add the second tablespoon.

4. To assemble, spoon a generous helping of the peppers and onions mixture into a flour tortilla, top with chicken, and lastly spoon with chipolte sour cream. You should get 6-8 fajitas depending on how thick you want to make them.

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