Chipotle Chicken Fajita Tacos
One of my favorite easy weeknight meals
I've made this recipe too many times to count. It reheats well and makes great hearty nachos. I first discovered chipotles in adobo making a Rachel Ray Turkey Chili recipe over a decade ago and haven't looked back. If you haven't used them give it a try - they quickly jazz up a meal with their wonderful deep smokey flavor.
To Make Chipotle Chicken and Bell Peppers
- 1 1/2 cups rotisserie chicken (this is a great meal to use the dark meat)
- 1 small yellow onion - diced
- 2 small red bell peppers - halved and then cut into 1/2 inch strips
- 2 tablespoons chipotles in adobo* - minced
- 2 medium garlic cloves - minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon avocado oil (you can absolutely use olive oil, I just prefer the lower smoke point of avocado oil)
Taco Shell and Optional Toppings
- 6 flour tortillas
- guacamole or avocado
- shredded cheese - sharp cheddar is a favorite
- salsa or diced tomato
- cilantro
- lime
- romaine lettuce
Chipotle Chicken and Bell Peppers - Heat avocado oil in a large skillet on medium/low heat. Saute the onions in a skillet for a few minutes until slightly cooked. Add chicken, garlic, and spices (chili powder, cumin, and chipotle in adobo) stirring to coat and warm through (about 5 minutes). Once the onion is cooked and chicken is warmed and seasoned, add in red bell pepper for the final 2-3 minutes of cooking. The goal is to warm the red pepper, add toss with some spice flavor, but only cook it slightly to maintain a little bell pepper crunch.
Taco Shell and Optional Toppings - Serve the warm Chipotle Chicken and Bell Peppers on flour tortillas. Additional favorite toppings include - guacamole or avocado, shredded cheese, salsa or diced tomato, cilantro, lime, and/or romaine lettuce
Hearty Chicken NACHOS Leftovers!!
The bell peppers and chicken are fantastic as a topping for nachos along with cheese and guacamole, red onion, and salsa - yum
**Chipotles in Adobo - are dried smoked jalapenos in a red sauce and if you've never tried them - their smokey flavor can really elevate a recipe. Sold in a petite can containing about 10 chilies, they are usually located near the crispy taco shells in the grocery store. I rarely use more than one or two chilies at a time and these freeze really well to use in your next recipe. I often freeze each pepper with a little adobo sauce in individual snack bags. In a rush, I've also just poured the unused peppers and adobo sauce together into one ziploc bag and just break off a little when I need it.
