Description
A quick and easy weeknight dinner packed full of flavor.
Equipment needed
- 9 X 13-inch rimmed baking sheet
- blender
Ingredients
Units
Scale
Marinade
- 1 tablespoon soy sauce
- 3 tablespoons lime juice
- 1 tablespoon cornstarch
- 5 garlic cloves, minced
- 2 teaspoons of ground red Hatch chile powder
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- pinch of ground chipotle or cayenne
- 1/4 cup vegetable oil
- 1 teaspoon liquid smoke (optional)
Fajitas
- 1 & 1/2 pounds of chicken breast meat, sliced into strips
- 1 medium onion, sliced
- 1 red bell pepper, stem & seeds removed, sliced
- 1 yellow or orange bell pepper, stem & seeds removed, sliced
- 6 small flour or corn tortillas
- limes, fresh cilantro, and diced avocado to garnish
Quick Green Chile Cream Sauce
- 1/2 teaspoon onion powder
- 3/4 cup roasted Hatch green chile, chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, mix the soy sauce and lime juice. Stir in the cornstarch, followed by the rest of the ingredients to make the marinade.
- Stir chicken strips into the marinade until fully coated. Cover and refrigerate for 3 hours to 24 hours.
- Move an oven rack to the middle position, place a rimmed baking sheet into the oven, and set the heat to heat to 425 degrees F.
- Remove the chicken from the refrigerator and add the sliced onion and bell pepper. Toss to combine and coat the vegetables in marinade and seasoning.
- Carefully remove the hot baking sheet from the oven and place the fajita mix onto the sheet. Spread around into an even layer, and place back onto the oven. Bake for 25 minutes, stirring once.
- While the fajitas cook, place the onion powder, green chile, chicken broth, heavy cream, garlic, and salt into a blender and blend until smooth. Pour into a microwave-safe container and microwave on high until very warm.
- When the fajitas are done, remove them from the oven and sprinkle them with freshly chopped cilantro. Place a few spoonfuls of fajita filling into tortillas and drizzle cream sauce over the top. Garnish with limes and avocado.
Notes
You may wonder why I add soy sauce to my fajitas- it’s a secret ingredient for extra moist and delicious meat! The saltiness of the soy sauce in the marinade acts like a brine for the meat- seasoning it but also helping to keep it moist when it cooks.
- Prep Time: 15 minutes
- Marinade: 3-24 hours
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: New Mexican
