Chicken and Mushroom Fajitas
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican
Chicken and Mushroom Fajitas
Description
The recipe starts by marinating chicken breast slices in a mixture of chopped cilantro, minced garlic, lime juice, olive oil, cumin, paprika, chili powder, salt, and pepper. This marinade tenderizes the chicken and infuses it with citrus and spice notes. After marinating for 45 minutes to an hour, the chicken is cooked on a grill or sautéed until browned and cooked through.
Vegetables include sliced bell peppers, thickly sliced onions, and mushrooms, all sautéed to develop a seared edge and softened texture. The cooked chicken and vegetables are combined and topped with shredded Monterey Jack cheese and crumbled bacon for added richness and savory depth.
Served with small flour tortillas and classic toppings like salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce, or pico de gallo, these fajitas deliver a satisfying blend of smoky, spicy, and fresh flavors perfect for a handheld meal.
Ingredients
For The Chicken and Marinade:
- 1 1/2 to 2 lbs chicken breast sliced in half lengthwise
- 1/3 cup cilantro chopped
- 3 garlic minced, cloves
- lime about 2 Tbsp, juice of 1
- 4 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt or to taste, 1/4 tsp black pepper
- 1/2 tsp black pepper or to taste, 1/4 tsp black pepper
Other Fajita Ingredients:
- 2 bell pepper cored and sliced into strips, large
- 1 onion thickly sliced, medium or large yellow
- 1/2 lb mushrooms thickly sliced
- 4 oz Monterey jack cheese shredded
- 4 Bacon cooked & crumbled (or buy pre-cooked crumbled bacon, strips
Serve with (same as Chilis):
- flour tortillas small
- salsa Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce, or Pico
Instructions
How to Make the Chicken:
- Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about 1/2" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
- To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
- To Saute Chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
- Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
- In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
- Slice chicken into 1/4" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
- Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
- To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.
User Reviews
Overall Rating
5
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