Spicy Chipotle Chicken-And-Pepper Fajitas

Oxmoor House
4 servings (serving size: 2 fajitas)


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2 teaspoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (16-ounce) package frozen pepper stir-fry
3 garlic cloves, minced
1 cup diced tomato (about 2)
1 teaspoon dried oregano
1/2 teaspoon salt
1 canned chipotle chile in adobo sauce, chopped
8 (6.5-inch) flour tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese


Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, stirring occasionally. Remove chicken.

Heat pan over medium-high heat. Add frozen pepper stir-fry and garlic; cook, stirring occasionally, 7 minutes or until softened. Stir in tomato, oregano, salt, chile pepper, and reserved chicken. Cook, stirring occasionally, 3 minutes or until chicken is done.

Heat tortillas according to package directions. Spoon chicken mixture evenly over each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center.

Created date

March 2010

Nutritional Information

Calories 404
Fat 9.6 g
Satfat 3.3 g
Protein 37.2 g
Carbohydrate 41.6 g
Cholesterol 78 mg
Iron 3.8 mg
Sodium 919 mg
Caloriesfromfat 21 %
Fiber 4.9 g
Calcium 177 mg