Skillet chicken fajitas
I’m so into one pot dinners right now. Get ready, because messy fajitas with melty cheese and avocado in warm tortillas is gonna be family fave for sure! I used ground chicken to make this super easy and added a bit of chorizo for maximum flavor.
If you want to make this vegan you can use crumbled tofu and vegan chorizo and cheese.
XO, km
THE DISH:
skillet chicken fajitas | makes 10 tacos
THE STUFF:
EVOO
1 yellow onion, halved and sliced
1 red bell pepper, cored, seeded and sliced
1 yellow bell pepper, cored, seeded and sliced
1 pound ground chicken
1/4 pound Mexican chorizo
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons Kosher salt
1/2 teaspoon smoked paprika
1 1/2 cups shredded Monterey Jack cheese
Small tortillas, warmed
Toppings: avocado, salsa, sour cream, cilantro
THE HOW-TO:
Heat 3 tablespoons EVOO in a skillet over medium-high heat. Add the onion and sauté for 4 minutes. Add the peppers, season with salt and pepper and sauté until vegetables are fork-tender, about 10 minutes. Remove the veggies to a bowl.
Add another tablespoon of EVOO and add the chicken and chorizo. Cook, using a wooden to spoon to break up the meat, until completely cooked through, about 6 minutes.
Add the peppers and onion back into the pan and stir to combine. Sprinkle the top with the cheese, cover the pan, and cook until cheese is melted, about 4 minutes.
Serve in tortillas with avocado and salsa.