Poblano Fajitas.

I’m not sure which is better, taco night, or 30 minute meals, but what I do know is how great it is when it’s one in the same. Cue Poblano Chicken Fajitas.

Poblanos are a mild to medium hot pepper, all of them ranging in an assortment of heat, and if you’re not a huge fan of the fire, feel free to remove the seeds and stems like a bell pepper or jalapēno! Poblanos have a crisp crunch like a bell pepper, with a touch of sweetness. They add depth of flavor in cooking, and I think they make the perfect addition to chicken fajitas. If you don’t eat meat, you can sub tofu or cauliflower for the chicken, and this veggie mix would be perfect over grilled fish for fish tacos! I got a few of these in my Perfectly Imperfect Produce box recently, so I had to make a batch of these! You’re going to love them, too!

Poblano Chicken Fajitas
Serves 4

3 poblano peppers
1 white onion
1lb chicken breast
1 tablespoon cumin
1 lime
1 tsp salt
1 tsp pepper
Sides & toppings of your choice- tortillas, guacamole, salsa, lettuce, tomato, cheese, cilantro, sour cream
1. Preheat a large skillet over medium heat with non-stick cooking spray or a drizzle of oil.
2. Thinly slice peppers and onions and add to skillet, stirring occasionally, until onions start to caramelize, about 5 minutes.
3. While veggies are cooking, thinly slice chicken breast, toss in cumin, salt, and pepper, and add to skillet with veggies, stirring to combine.
4. Cover skillet and let veggies and chicken cook for 10-12 minutes, untouched.
5. Once chicken is cooked through, sprinkle with fresh cilantro and serve family style with tortillas and lots of your favorite toppings! Enjoy!

Hope you love this recipe as much as I do! When you make it in your kitchen, be sure to tag me in your food photos on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!

Thanks, Friends!


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