Chicken Fajitas Jalapeno Verde: Prepare to embark on a culinary adventure that will ignite your taste buds! Forget everything you thought you knew about fajitas because this recipe takes the classic dish to a whole new level of vibrant flavor. Imagine succulent strips of chicken, sizzling with the smoky char of the grill, bathed in a tangy, spicy, and utterly irresistible Jalapeno Verde sauce.

Fajitas, originating from the Tex-Mex culinary tradition, have long been a beloved staple, known for their customizable nature and communal appeal. The term “fajita” itself refers to the skirt steak traditionally used, but over time, chicken, shrimp, and vegetables have become equally popular. What makes fajitas so universally loved? It’s the combination of the sizzling presentation, the interactive element of building your own tacos, and the explosion of flavors and textures in every bite. The tender meat, the crisp-tender vegetables, the warm tortillas, and the array of toppings – it’s a symphony of deliciousness!

But this isn’t just any fajita recipe. The star of the show is the Jalapeno Verde sauce, a vibrant blend of roasted jalapenos, tomatillos, cilantro, and lime juice. This sauce adds a zesty kick and a refreshing coolness that perfectly complements the smoky chicken. The result? Chicken Fajitas Jalapeno Verde that are bursting with flavor, incredibly satisfying, and surprisingly easy to make. Get ready to impress your family and friends with this unforgettable dish!

Ingredients:

For the Chicken Marinade:

2 lbs boneless, skinless chicken breasts, cut into strips
1 cup Jalapeño Verde Sauce (recipe follows)
2 tablespoons olive oil
2 tablespoons lime juice, freshly squeezed
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste

For the Jalapeño Verde Sauce:

1 lb fresh jalapeños, stemmed and roughly chopped (wear gloves!)
1 medium white onion, roughly chopped
4 cloves garlic, peeled
1 cup fresh cilantro, roughly chopped
1/2 cup water
1/4 cup lime juice, freshly squeezed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar (optional, to balance the heat)

For the Fajitas:

1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large orange bell pepper, thinly sliced
1 large white onion, thinly sliced
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
12 flour tortillas, warmed

Optional Toppings:

Sour cream or Mexican crema
Guacamole
Pico de gallo
Shredded cheddar cheese
Lime wedges
Chopped cilantro

Making the Jalapeño Verde Sauce:

Okay, let’s start with the star of the show – the Jalapeño Verde Sauce! This sauce is what gives these fajitas their unique and delicious flavor. Trust me, it’s worth the effort.

Prep the Jalapeños: First things first, put on some gloves! Jalapeños can be quite potent, and you don’t want to accidentally rub your eyes later. Stem the jalapeños and roughly chop them. Don’t worry about being too precise; they’re going into a blender.
Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and translucent, about 5-7 minutes. This step helps mellow out the sharpness of the onion and garlic.
Blend it All Together: Transfer the sautéed onion and garlic to a high-powered blender or food processor. Add the chopped jalapeños, cilantro, water, lime juice, salt, and sugar (if using).
Blend Until Smooth: Blend everything until you have a smooth, vibrant green sauce. You might need to scrape down the sides of the blender a few times to ensure everything is fully incorporated.
Taste and Adjust: Give the sauce a taste and adjust the seasoning as needed. If it’s too spicy for your liking, add a little more lime juice or sugar. If it needs more salt, add a pinch at a time until it’s just right.
Store or Use Immediately: You can use the Jalapeño Verde Sauce immediately, or store it in an airtight container in the refrigerator for up to a week. The flavor will actually deepen and improve over time!

Marinating the Chicken:

Now that we’ve got our amazing Jalapeño Verde Sauce ready, let’s get the chicken marinating. This is where the magic happens, infusing the chicken with all that delicious flavor.

Prepare the Chicken: Cut the chicken breasts into thin strips, about 1/4 inch thick. This will help them cook quickly and evenly.
Combine the Marinade Ingredients: In a large bowl, whisk together the Jalapeño Verde Sauce, olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
Marinate the Chicken: Add the chicken strips to the bowl with the marinade and toss to coat evenly. Make sure every piece of chicken is covered in that flavorful sauce!
Refrigerate: Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be! I usually aim for at least an hour.

Preparing the Vegetables:

While the chicken is marinating, let’s get our veggies ready. Colorful bell peppers and onions are a classic fajita combination, and they add a wonderful sweetness and texture to the dish.

Slice the Vegetables: Thinly slice the bell peppers (red, yellow, and orange) and the white onion. Aim for slices that are about 1/4 inch thick.

Cooking the Fajitas:

Alright, it’s time to cook! This is where everything comes together, and the aroma will have your mouth watering in no time.

Sauté the Vegetables: Heat the olive oil in a large skillet or cast-iron skillet over medium-high heat. Add the sliced bell peppers and onion and sauté until they are tender-crisp and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning.
Season the Vegetables: Sprinkle the vegetables with chili powder, cumin, salt, and pepper. Toss to coat evenly and continue to sauté for another minute or two, until the spices are fragrant. Remove the vegetables from the skillet and set aside.
Cook the Chicken: Add the marinated chicken to the same skillet (you might need to do this in batches to avoid overcrowding the pan). Cook until the chicken is cooked through and lightly browned, about 5-7 minutes per side. Make sure the internal temperature reaches 165°F (74°C).
Combine Chicken and Vegetables: Add the cooked vegetables back to the skillet with the chicken and toss to combine. Heat through for another minute or two.

Warming the Tortillas:

Don’t forget the tortillas! Warm tortillas are essential for a great fajita experience. You can warm them in a variety of ways.

Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until warmed through.
Oven: Wrap a stack of tortillas in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
Skillet: Heat a dry skillet over medium heat. Warm each tortilla individually for about 15-20 seconds per side, until heated through and slightly pliable. This is my preferred method for a slightly charred flavor.

Assembling the Fajitas:

Finally, the moment we’ve all been waiting for – assembling the fajitas! This is where you get to customize your fajitas to your liking.

Fill the Tortillas: Place a generous amount of the chicken and vegetable mixture in the center of each warm tortilla.
Add Toppings: Top with your favorite toppings, such as sour cream, guacamole, pico de gallo, shredded cheddar cheese, lime wedges, and chopped cilantro.
Fold and Enjoy: Fold the bottom of the tortilla up over the filling, then fold in the sides to create a burrito-like shape. Serve immediately and enjoy!

Tips and Variations:

Spice Level: Adjust the amount of jalapeños in the Jalapeño Verde Sauce to control the spice level. For a milder sauce, remove the seeds and membranes from the jalapeños before blending. For a spicier sauce, leave them in! You can also add other peppers like serranos for extra heat.
Protein Options: Feel free to substitute the chicken with other proteins, such as steak, shrimp, or tofu. Adjust the cooking time accordingly.
Vegetarian Option: For a vegetarian fajita, use a combination of bell peppers, onions, mushrooms, zucchini, and corn.
Make Ahead: You can make the Jalapeño Verde Sauce and marinate the chicken ahead of time. This will save you time

Conclusion:

And there you have it! These Chicken Fajitas Jalapeno Verde are so much more than just a quick weeknight meal; they’re an explosion of fresh, vibrant flavors that will transport you straight to a sunny patio, even if it’s raining outside. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste sensation that’s both satisfying and exciting. The combination of tender, juicy chicken, the bright, herbaceous Jalapeno Verde sauce, and the perfectly charred peppers and onions is simply irresistible.

But the best part? This recipe is incredibly versatile! Feel free to get creative with your serving suggestions. I personally love serving these fajitas with warm flour tortillas, a dollop of sour cream or Greek yogurt, some freshly chopped cilantro, and a squeeze of lime juice. But don’t stop there! You could also try serving them over a bed of cilantro-lime rice for a hearty bowl, or even using the filling to make delicious quesadillas or nachos.

For variations, consider adding other vegetables to the mix. Bell peppers in different colors (red, yellow, orange) will add sweetness and visual appeal. Mushrooms, zucchini, or even corn kernels would also be fantastic additions. If you’re feeling adventurous, you could even try using a different protein altogether. Shrimp, steak, or even tofu would all work beautifully with the Jalapeno Verde sauce.

If you want to kick up the heat even more, add an extra jalapeno or two to the sauce. Just be sure to remove the seeds and membranes if you’re sensitive to spice. On the other hand, if you prefer a milder flavor, you can reduce the amount of jalapeno or substitute it with a milder pepper like poblano.

Another great variation is to marinate the chicken in the Jalapeno Verde sauce for a few hours before cooking. This will allow the flavors to penetrate the chicken even more deeply, resulting in an even more flavorful and tender fajita.

I’m confident that you’ll absolutely love these Chicken Fajitas Jalapeno Verde. They’re the perfect way to add a little excitement to your dinner routine and impress your family and friends. The fresh, vibrant flavors are guaranteed to brighten up any meal, and the versatility of the recipe means that you can easily customize it to your own taste preferences.

So, what are you waiting for? Head to the kitchen and give this recipe a try! I promise you won’t be disappointed. And when you do, please don’t forget to share your experience with me. I’d love to hear what you think and see your own creative variations. You can leave a comment below, tag me on social media, or even send me an email. I’m always excited to hear from my readers and see how they’re enjoying my recipes. Happy cooking! I hope you enjoy this Chicken Fajitas Jalapeno Verde recipe as much as I do!
Chicken Fajitas Jalapeno Verde: A Flavorful & Easy Recipe

Spicy and flavorful chicken fajitas with homemade Jalapeño Verde Sauce. Customizable and perfect for any occasion.

Save This Recipe

Prep Time30 minutes

Cook Time30 minutes

Total Time60 minutes

Yield6 servings

👨‍🍳By: Sharey

📂Category: Dinner

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 6 servings

🥗Dietary: Vegetarian

Ingredients

012 lbs boneless, skinless chicken breasts, cut into strips

021 cup Jalapeño Verde Sauce (recipe follows)

032 tablespoons olive oil

042 tablespoons lime juice, freshly squeezed

051 tablespoon chili powder

061 teaspoon cumin

071 teaspoon smoked paprika

081/2 teaspoon garlic powder

091/2 teaspoon onion powder

101/4 teaspoon cayenne pepper (optional, for extra heat)

11Salt and freshly ground black pepper to taste

121 lb fresh jalapeños, stemmed and roughly chopped (wear gloves!)

131 medium white onion, roughly chopped

144 cloves garlic, peeled

151 cup fresh cilantro, roughly chopped

161/2 cup water

171/4 cup lime juice, freshly squeezed

181 tablespoon olive oil

191 teaspoon salt

201/2 teaspoon sugar (optional, to balance the heat)

211 large red bell pepper, thinly sliced

221 large yellow bell pepper, thinly sliced

231 large orange bell pepper, thinly sliced

241 large white onion, thinly sliced

252 tablespoons olive oil

261 teaspoon chili powder

271/2 teaspoon cumin

28Salt and freshly ground black pepper to taste

2912 flour tortillas, warmed

30Sour cream or Mexican crema

31Guacamole

32Pico de gallo

33Shredded cheddar cheese

34Lime wedges

35Chopped cilantro

Instructions

Step 01

Wear gloves! Stem and roughly chop the jalapeños.

Step 02

Heat olive oil in a saucepan over medium heat. Sauté chopped onion and garlic until softened, about 5-7 minutes.

Step 03

Transfer sautéed onion and garlic to a blender. Add jalapeños, cilantro, water, lime juice, salt, and sugar (if using).

Step 04

Blend until smooth, scraping down sides as needed.

Step 05

Adjust seasoning as needed. Add more lime juice or sugar if too spicy, or salt if needed.

Step 06

Use immediately or store in an airtight container in the refrigerator for up to a week.

Step 07

Cut chicken breasts into thin strips (about 1/4 inch thick).

Step 08

In a large bowl, whisk together the Jalapeño Verde Sauce, olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.

Step 09

Add chicken strips to the bowl and toss to coat evenly.

Step 10

Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Step 11

Thinly slice the bell peppers (red, yellow, and orange) and the white onion (about 1/4 inch thick).

Step 12

Heat olive oil in a large skillet over medium-high heat. Add bell peppers and onion and sauté until tender-crisp and slightly caramelized, about 8-10 minutes. Stir occasionally.

Step 13

Sprinkle with chili powder, cumin, salt, and pepper. Toss and sauté for another minute or two. Remove from skillet and set aside.

Step 14

Add marinated chicken to the same skillet (in batches if needed). Cook until cooked through and lightly browned, about 5-7 minutes per side (internal temperature of 165°F/74°C).

Step 15

Add cooked vegetables back to the skillet with the chicken and toss to combine. Heat through for another minute or two.

Step 16

Wrap in a damp paper towel and microwave for 30-60 seconds.

Step 17

Wrap in foil and bake at 350°F (175°C) for 10-15 minutes.

Step 18

Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side.

Step 19

Place chicken and vegetable mixture in the center of each warm tortilla.

Step 20

Top with your favorite toppings.

Step 21

Fold the bottom up, then fold in the sides. Serve immediately.
Recipe Notes
- Spice Level: Adjust the amount of jalapeños in the Jalapeño Verde Sauce to control the spice level. Remove seeds and membranes for a milder sauce.
- Protein Options: Substitute chicken with steak, shrimp, or tofu.
- Vegetarian Option: Use a combination of bell peppers, onions, mushrooms, zucchini, and corn.
- Make Ahead: Make the Jalapeño Verde Sauce and marinate the chicken ahead of time.
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Chicken Fajitas Jalapeno Verde: A Flavorful & Easy Recipe