Spicy Chicken Fajitas with Creamy Green Jalapeño Sauce
Juicy, smoky, and bright, these spicy chicken fajitas are quick to make and packed with flavor, topped with a creamy green jalapeño sauce.
Ingredients
For the Fajitas
- 2 tablespoons olive oil
- 1.5 pounds chicken breast or thighs, thinly sliced Use your preferred cut of chicken.
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder or tajín
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Kosher salt Kosher salt To taste.
- Freshly ground black pepper Freshly ground black pepper To taste.
- 2 tablespoons butter
- 3 cloves garlic, chopped
- Pinch chili flakes Adjust for heat preference.
- 1 yellow onion, thinly sliced
- 2 bell peppers, sliced Use a variety of colors for presentation.
- 1 poblano pepper, sliced
- 8-10 tortillas, warmed Corn or flour tortillas work well.
- Fresh cilantro, lime wedges, and crumbled cheese (cotija or similar) for serving
For the Creamy Jalapeño Verde Sauce
- 4 ounces cream cheese, softened
- 3/4 cup salsa verde
- 1-3 tablespoons pickled jalapeños, chopped Adjust heat to taste.
Instructions
Cooking Chicken
- Heat olive oil in a large skillet over high heat.
- Add chicken, smoked paprika, chili powder, cumin, oregano, salt, and pepper.
- Sear until cooked, stirring occasionally, for 8-10 minutes.
- In the last 2 minutes, stir in butter, garlic, and chili flakes; cook for 1 more minute before removing from the skillet.
Sautéing Vegetables
- In the same skillet, add sliced onion and cook for about 5 minutes until fragrant and softened.
- Stir in bell peppers and poblano pepper, season with salt and pepper, and cook for another 5 minutes until tender.
Combining Ingredients
- Return chicken to the skillet and toss everything together until well mixed; keep warm.
Making the Verde Sauce
- In a small pan over low heat, whisk cream cheese and salsa verde until smooth and creamy.
- Remove from heat and stir in chopped jalapeños; adjust spice to taste.
Assembling Fajitas
- Fill warm tortillas with chicken, peppers, and onions.
- Drizzle with creamy jalapeño verde sauce, sprinkle with cilantro, cheese, and a squeeze of lime; serve hot.
Notes
Serve hot from the skillet with extra sauce, lime wedges, and crumbled cotija on the side for customization. Pair with rice, beans, or a simple salad for a full meal.