Chicken Fajitas Spooky Dinner (Ready-to-Print Version)
Savor spicy chicken with bell peppers and blue corn tortillas for a colorful festive meal in 25 minutes.
# What You’ll Need:
→ Protein
01 -
1.25 pounds boneless, skinless chicken breasts, sliced into 0.25-inch thick strips
→ Spices and Seasonings
02 -
2 teaspoons chili powder
03 -
0.75 teaspoon ground cumin
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Vegetables
06 -
3 orange bell peppers, thinly sliced
07 -
2 red onions, thinly sliced
08 -
2 cloves garlic, finely chopped
09 -
1 jalapeño, seeded if preferred, chopped
→ Cooking Fats
10 -
2 tablespoons vegetable oil
→ Carbohydrates
11 -
12 blue corn tortillas
→ Dairy
12 -
8 ounces sharp yellow cheddar cheese, grated
→ Garnishes
13 -
Lime wedges
14 -
Avocado slices
15 -
Fresh cilantro leaves
16 -
Hot sauce, as desired
# Step-by-Step Guide:
01 -
In a bowl, combine chicken strips with chili powder, half teaspoon cumin, 1 teaspoon kosher salt, and freshly ground black pepper. Toss thoroughly using tongs to evenly coat.
02 -
Heat 1 tablespoon vegetable oil in a large skillet over high heat until shimmering and edges begin to smoke. Add chicken in a single layer and cook, stirring occasionally, until fully cooked, about 5 minutes. Remove and set aside.
03 -
Add remaining 1 tablespoon oil to the same skillet. Add sliced bell peppers and onions; season with remaining 0.25 teaspoon cumin and 1 teaspoon kosher salt. Cook, stirring frequently, until peppers soften and onions turn translucent, approximately 5 minutes.
04 -
Stir in chopped garlic and jalapeño; cook until softened, about 2 minutes. Return cooked chicken to skillet, combine well, and heat through for 2 to 3 minutes.
05 -
Warm tortillas according to package instructions. Top each with grated cheddar cheese and the chicken-vegetable mixture. Serve with lime wedges, avocado slices, cilantro leaves, and hot sauce on the side.
# Handy Tips:
01 -
For less heat, remove jalapeño seeds before chopping.