Chicken Fajitas with Creamy Jalapeno Sauce
Description
Sizzling chicken fajitas comin’ in HOT 🔥🌶️
Juicy, smoky, perfectly seasoned strips of chicken loaded up with peppers and onions—then drizzled (okay, smothered) in my creamy jalapeño sauce. 😍
This sauce is spicy, tangy, and straight-up addictive. One bite and you’ll be hooked.
🌮✨ Dinner plans = handled.
Ingredients
2 pounds boneless, skinless chicken thighs cut into ½ inch slices
6 tablespoons olive oil
2 limes, juiced
2 chipotle chiles in adobo, minced
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Kosher salt and pepper
2 poblano peppers, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ red onion, thinly sliced
½ red onion, thinly sliced
For the Sauce:
2 jalapenos
½ cup mayo
¼ cup heavy cream
½ small can salsa verde
1 teaspoon adobo powder
½ teaspoon garlic powder
¼ onion powder
½ teaspoon salt
1 lime, juiced
Serve with:
Cooked Rice
Pico de gallo
Tortillas
Instructions
Whisk the olive oil, lime juice, chipotles in adobo, cumin, garlic powder, smoked paprika, and salt and pepper together. Rub all over the chicken thighs. In a large cast iron pan or on a flat top grill; heat avocado oil. When almost smoking, add the peppers and onions and saute until nicely charred. Remove and set aside. To the same pan, add the chicken and saute until cooked through and nicely charred. Remove and serve with the charred veggies in tortillas with the rice, pico de gallo, and the creamy jalapeno sauce.
For the Sauce:
Put in blender and puree until smooth. Taste and adjust seasoning.
