If I'm being honest, I have to admit I would never order fajitas out at a restaurant. I'm more of a taco person when it comes to Mexican. Fajitas, though they always smell delicious coming out on a sizzling slab of cast iron, are boring. I'm also no pro when it comes to wrapping my own tortilla. It always rips and never stays closed.
So why, am I introducing you to this horrific meal? Because it's the best fajita recipe ever. Skip the bell peppers. Seriously, there are so many other tasty peppers out there. This recipe uses poblanos, tomatillos and tomatoes to change things up a bit. And don't worry about making it up to Chipotle burrito wrapping standards. Just wear a bib.
for the chicken::
1.5 lb boneless, skinless chicken breasts
1/2 tbsp cumin
1/2 tbsp cayenne pepper
1/2 tbsp hot smoky paprika
1/2 tbsp dried oregano
1/2 lime (juice)
for the veggies and topping::
1 yellow onion (cut into 1/2 in cubes)
4 tomatillos (cut into 1 inch pieces)
2 poblano peppers (stems and seeds removed, cut into strips)
2 tomatoes (seeds removed, cut into strips)
6 cloves garlic (rough chop)
shredded chihuahua cheese
Give yourself a little time to marinade the chicken. I let it marinade for about 2 hours. In a large mixing bowl, combine chicken breasts, cumin, cayenne pepper, paprika, oregano, lime juice, s&p and olive oil. Toss to coat. Cover with plastic wrap and put in the fridge. Remove chicken about 10 minutes prior to grilling.
Chop all your veggies up as described in the recipe list. Throw into a large mixing bowl and combine with s&p and olive oil.
I used my grill pan for this recipe, and I would highly recommend it. Crank the heat up to medium-high and throw on your veggies first. Let them char up and get nice and soft for 10-15 minutes, moving veggies around occasionally to prevent one side from burning. Remove to a plate and cover with foil.
Serve on warm tortillas with fresh cilantro, lime juice and chihuahua cheese!