Spicy Chipotle Chicken-And-Pepper Fajitas

Yield: 4 servings (serving size: 2 fajitas)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 9.6g
  • Saturated fat: 3.3g
  • Protein: 37.2g
  • Carbohydrate: 41.6g
  • Cholesterol: 78mg
  • Iron: 3.8mg
  • Sodium: 919mg
  • Calories from fat: 21%
  • Fiber: 4.9g
  • Calcium: 177mg


  • 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


  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, stirring occasionally. Remove chicken.
  2. 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.
  3. 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.
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