Chicken Fajita Sandwiches

Name: Chicken Fajita Sandwiches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless skinless chicken thighs; taco seasoning; 1 tablespoon vegetable oil; 1 tablespoon vegetable oil; 1/2 large onion; 2 bell peppers (any color); 1/2 teaspoon taco seasoning; 1/2 cup (112g) mayonnaise; 2 cloves garlic; 1 tablespoon lemon or lime juice; 1/4 teaspoon chipotle chili powder; salt and pepper; 4 telera, ciabatta, or french rolls, sliced*; 4 slices Pepper Jack or Monterey Jack Cheese

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Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
723 kcal
Course
Main Course
Cuisine
American, Mexican

Chicken Fajita Sandwiches

Jack Kelley

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These Chicken Fajita Sandwiches are made with chicken fajita fixings, piled on bread, with a slightly spicy chipotle aioli and pepper jack cheese, and then baked until toasty, melty, and perfect.

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Ingredients

Servings

Chicken

4 large boneless skinless chicken thighs
taco seasoning *
1 tablespoon vegetable oil

Fajita Vegetables

1 tablespoon vegetable oil
1/2 large onion sliced
2 bell peppers (any color) sliced
1/2 teaspoon taco seasoning

Chipotle Aioli

1/2 cup (112g) mayonnaise
2 cloves garlic pressed
1 tablespoon lemon or lime juice
1/4 teaspoon chipotle chili powder * plus more to taste
salt and pepper

Sandwiches

4 telera, ciabatta, or french rolls, sliced*
4 slices Pepper Jack or Monterey Jack Cheese

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Instructions

Chipotle Aioli

Preheat oven to 350°F. In a small bowl, stir together mayonnaise, crushed garlic, lemon or lime juice, and chipotle chili powder. Add salt and pepper to taste and more chipotle chili powder for more spice if desired. Set aside.

Fajita Filling

Sprinkle taco seasoning over chicken thighs until lightly coated on all sides. In a large skillet over medium-high heat, heat oil. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until an instant-read thermometer inserted into the center of the meat reads 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn down the heat slightly.
While your meat cooks, in another large skillet, heat oil over medium heat and add onion and bell peppers. Sprinkle with taco seasoning and toss to coat. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
For softer vegetables, turn heat down to medium once the vegetables are browned so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.

Assemble Sandwiches

Slice chicken thighs into strips. Spread aioli over both sides of each roll and layer chicken, fajita vegetables, and cheese on the bottom half of each roll. Place rolls in the oven and bake for 5 to 6 minutes until cheese is melted and rolls are toasty.
Serve and enjoy!

Notes

In place of taco seasoning, you can sprinkle chili powder (regular, not chipotle), cumin, salt, and pepper over your chicken thighs, and use 1/4 teaspoon each of chili powder and cumin in the vegetables.
If you have an open can of chipotle peppers, you can use about 1/2 teaspoon of the adobo sauce in place of chipotle powder. Add more to taste or start with less for less spice. You can also omit the chipotle flavor completely and you'll have a regular garlic aioli for your sandwiches, which is still delicious.