I’m so into one pot dinners right now. Get ready, because messy fajitas with melty cheese and avocado in warm tortillas is gonna be family fave for sure! I used ground chicken to make this super easy and added a bit of chorizo for maximum flavor.
If you want to make this vegan you can use crumbled tofu and vegan chorizo and cheese.
XO, km
THE DISH:
skillet chicken fajitas | makes 10 tacos
THE STUFF:
EVOO
1 yellow onion, halved and sliced
1 red bell pepper, cored, seeded and sliced
1 yellow bell pepper, cored, seeded and sliced
1 pound ground chicken
1/4 pound Mexican chorizo
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons Kosher salt
1/2 teaspoon smoked paprika
1 1/2 cups shredded Monterey Jack cheese
Small tortillas, warmed
Toppings: avocado, salsa, sour cream, cilantro
THE HOW-TO:
Heat 3 tablespoons EVOO in a skillet over medium-high heat. Add the onion and sauté for 4 minutes. Add the peppers, season with salt and pepper and sauté until vegetables are fork-tender, about 10 minutes. Remove the veggies to a bowl.
Add another tablespoon of EVOO and add the chicken and chorizo. Cook, using a wooden to spoon to break up the meat, until completely cooked through, about 6 minutes.
Add the peppers and onion back into the pan and stir to combine. Sprinkle the top with the cheese, cover the pan, and cook until cheese is melted, about 4 minutes.
Serve in tortillas with avocado and salsa.