Ancho Chicken Fajitas – Ash's In The Kitchen

We just finished up sauté week and I wanted to give it a proper farewell. I’ve been wanting to make homemade tortillas again for a while and chicken fajitas gave me the perfect excuse! I added a bit of bacon grease, garlic powder, green onion and smoked paprika to the tortillas and it was so good! Bacon makes everything better.

Vegetables: 

2 Tablespoons Olive Oil

2 cups Bell Pepper; julienned

1 large Onion; sliced

2 cloves Garlic; minced

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Chicken:

2 large Chicken Breasts

1 teaspoon Olive Oil

1 Tablespoon Ancho Chile Paste

½ teaspoon Smoked Paprika

¼ teaspoon Cayenne 

¼ teaspoon Ancho Chile Powder

½ teaspoon Garlic Powder

1 teaspoon Oregano

¼ teaspoon Onion Salt

Pinch Red Pepper Flakes

Salt and Pepper to taste

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12 Corn Tortillas

1 cup Creamy Ancho Slaw

½ cup Tomato; chopped

½ cup Red Onion; chopped

¼ cup Cotija Cheese

Cilantro or Parsley for garnish

  1. Add the chicken to a large bowl or dish and sprinkle in the oil, Chile Paste, spices and seasonings. Toss to coat, then cover and marinate in the fridge for 1 hour; preferably overnight. 
  2. Heat a large skillet over medium heat and add a drizzle of olive oil. Sear the chicken, cooking until the internal temperature reaches 165°F and the juices run clear.
  3. Remove the chicken and sauté the vegetables until just tender. Add the chicken back to the pan and toss until heated through. 
  4. Serve with warmed tortillas, slaw, tomatoes, cheese, onions and cilantro or parsley. 
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

mexican-rice-1-9774405 Restaurant Style Cantina Salsa Rice mexican-rice-and-beans-6542726 Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers

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