Ingredients

2 tablespoons extra virgin olive oil

1 1/2 pounds boneless chicken breast or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder or tajin

2 teaspoons cumin

2 teaspoons dried oregano

Kosher salt and black pepper, to taste

2 tablespoons salted butter

3 cloves garlic, chopped

Chili flakes, to taste

1 yellow onion, sliced

2 bell peppers, sliced

1 poblano pepper, sliced

8-10 tortillas, warmed

Cotija cheese, limes, and cilantro, for serving

4 ounces cream cheese, at room temperature

3/4 cup salsa verde

1-3 tablespoons pickled jalapeños, chopped

Instructions

Step 1: In a large skillet, combine the olive oil, chicken, smoked paprika, chili powder, cumin, oregano, salt, and pepper. Toss to coat the chicken evenly.

Step 2: Set the skillet over high heat and cook the chicken until seared on all sides and cooked through, about 8-10 minutes.

Step 3: During the last 2 minutes of cooking, add the butter, chopped garlic, and chili flakes. Cook for 1 minute, then remove everything from the skillet and set aside.

Step 4: In the same skillet, add the sliced onion and cook until fragrant, about 5 minutes.

Step 5: Toss in the bell peppers and poblano pepper. Season with salt and pepper, then cook until the peppers are tender, about 5 more minutes.

Step 6: Return the chicken to the skillet with the peppers and onions. Toss to combine and warm through.

Step 7: To make the creamy jalapeño verde sauce, melt the cream cheese and salsa verde together in a small skillet over low heat, whisking constantly until smooth and creamy.

Step 8: Remove the sauce from the heat and stir in the chopped pickled jalapeños.

Step 9: Stuff the chicken, peppers, and onions into the warmed tortillas. Top with the creamy verde sauce, cotija cheese, fresh cilantro, and a squeeze of lime. Serve immediately and enjoy!

Tips & Variations

Use boneless thighs for juicier chicken or breast for a leaner option.

Adjust the amount of pickled jalapeños in the sauce according to your preferred spice level.

For extra smokiness, add a touch of chipotle powder along with the other spices.

Try adding sliced avocado or sour cream as extra toppings for creaminess.

FAQs

Can I make these fajitas ahead of time?

Yes, you can prep the chicken and peppers a day in advance and reheat them before serving. Prepare the sauce just before serving for the best texture and flavor.