Fajitas de Pollo y Verduras

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 480 ml (2 cups)thinly sliced red or yellow bell peppers
• 240 ml (1 cup)thinly sliced red onions
• 454 g (1 lb), cut into 1.3 cm (½-inch) stripsboneless, skinless chicken breasts
• 160 ml (⅔ cup)water
• 1 packet (28 g; 1 oz)Original Taco Seasoning Mix
• 1 package (232 g; 8.2 oz; 10 tortillas), heated as directed on the packageflour tortillas for soft tacos and fajitas
• 1 package (198 g; 7 oz)shredded Mexican-style four-cheese blend
• to tastesliced jalapeño chillies
• to tastechopped tomatoes
• to tastelime wedges
• 1 bottle (266 ml; 9 oz)creamy salsa verde sauce
• 1 container (198 g; 7 oz)Mexican crema
• to tasteguacamole
• to tastepico de gallo salsa

Instructions

1. 1

   Cook the vegetables

   Heat 15 ml (1 tablespoon) of the oil in a 30 cm (12-inch) non-stick frying pan over medium-high heat. Add the peppers and onions, then cook over medium heat for 5–7 minutes, stirring occasionally, until crisp-tender. Transfer them to a platter and cover to keep warm.

2. 2

   Cook the chicken

   Add the remaining 15 ml (1 tablespoon) oil to the same pan over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink in the centre. Stir in the water and taco seasoning, and bring to the boil. Lower the heat and simmer for 2–3 minutes, or until thickened. Transfer the chicken to the platter with the vegetables.

3. 3

   Fill the tortillas

   Fill the warmed tortillas with the chicken, pepper mixture and your choice of toppings.

What are chicken and vegetable fajitas?

Fajitas are a Tex-Mex dish built around seasoned strips of meat and vegetables, served with tortillas for wrapping. This home-style version combines chicken, peppers and red onion, with toppings added at the table.

The method keeps the vegetables and chicken distinct until serving, so the peppers stay crisp-tender and everyone can customise a tortilla.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 42g protein, 53g carbs, 30g fat.

The tortillas and vegetables provide most of the carbohydrates, while the chicken is the main source of protein. Oil, cheese, crema and guacamole contribute much of the fat; balance the plate by filling a tortilla generously with peppers and chicken and choosing a few toppings rather than all of them.

Choosing the ingredients

Chicken strips: Cutting the breasts into evenly sized 1.3 cm strips helps them cook in the stated 5–6 minutes.

Peppers and onion: Red or yellow peppers both work here; slicing the vegetables thinly helps them soften in the short cooking time.

Getting the skillet timing right

Vegetables first: Cook them for 5–7 minutes over medium heat, stirring now and then, then move them off the pan so they do not keep cooking while the chicken is prepared.

Chicken next: Use the same skillet for the chicken, then add the water and seasoning. Simmer until the sauce thickens before combining it with the vegetables on the platter.

What to look for as it cooks

Vegetables: They should be tender but still have a little bite. Stir occasionally so the slices cook evenly.

Chicken: Check that the strips are no longer pink in the centre before adding the water and seasoning. The final simmer thickens the seasoned liquid into a coating.

Warming and filling tortillas

Warm the tortillas as directed on their package, as the recipe specifies. Keep the cooked chicken and vegetables covered while you do so.

Let each person add chicken, vegetables and toppings to a tortilla. This keeps the tortillas from getting overloaded before they reach the table.

Toppings and sides

Cheese, jalapeños, chopped tomatoes, lime, creamy salsa verde, crema, guacamole and pico de gallo are all listed as serving options. Put them out separately so each person can choose their combination.

For a more complete meal, serve the fajitas with a simple salad or a side of beans; neither is part of the recipe itself.

Recipe notes & tips

• Slice the chicken into evenly sized strips so the pieces cook at a similar pace.
• Have the toppings ready before the chicken finishes simmering.
• Use a platter large enough to keep the chicken and vegetables in a fairly even layer.
• Keep the cooked vegetables covered while the chicken cooks.
• Warm the tortillas according to the directions on their package.

Variations

• Choose the pepper colour: use red or yellow bell peppers as listed.
• Adjust the heat: add more or fewer sliced jalapeños at the table.
• Add extra lime: serve additional wedges for a brighter finish.
• Make it cheesy: add shredded cheese to each tortilla while the filling is warm.
• Pick a salsa: offer creamy salsa verde, pico de gallo or both.

Common mistakes to avoid

• Crowding the vegetables: use a suitably large skillet so they can cook evenly and become crisp-tender.
• Overcooking the peppers: stop when they are tender but still have some bite.
• Uneven chicken strips: cut them to a consistent width so they finish cooking at about the same time.
• Skipping the simmer: cook the chicken with the water and seasoning for 2–3 minutes so the mixture thickens.
• Filling cold tortillas: warm them as directed on the package before serving.

How to store

Refrigerate leftover chicken and vegetables in an airtight container for up to 3 days, keeping toppings and tortillas separate where possible. Reheat the filling in a pan or microwave until hot, and warm the tortillas separately.

Frequently asked questions