Mexican Blend Fajitas

March 11, 2016
Mexican Blend Fajitas


For the Fajitas

  • 1 lb. chicken, sliced thinly
  • 2 tbsp. fresh cilantro
  • 2 tsp. olive oil
  • 1 tsp. dried oregano
  • ½ tsp. hot sauce (optional)
  • ½ tsp. chili powder
  • ½ tsp. kosher salt
  • ¼ tsp. garlic powder
  • ¼ tsp. ground cumin
  • Juice of half a lime

For the Peppers

  • 2 tsp. olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • ½ of a red onion, thinly sliced
  • 1 tsp. chili powder
  • ½ tsp. kosher salt

For the Toppings

  • Your Brand Mexican Blend Cheese
  • Guacamole
  • Hot Sauce (optional)


  1. In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
  2. Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
  3. Preheat a 12 inch cast iron skillet over high heat with 2 tsp. of the oil.
  4. When the skillet is hot add in the sliced peppers, onion, chili powder, and ½ tsp. of salt.
  5. Sauté the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
  6. Remove the peppers and onions from the skillet onto a plate and set aside.
  7. Add another 2 tsp. of oil to the hot skillet.
  8. Add in the chicken fajita mixture and sauté until the chicken is cooked through.
  9. Add the peppers and onions back into the skillet along with the juice of half a lime.
  10. Cook everything for another minute then serve immediately.
  11. Serve the fajitas in lettuce cups or on tortillas and top generously with toppings.