Servings: 4

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2 whole boneless skinless chicken breasts
1 tablespoon ancho chile powder
1 tablespoon ground cumin
Salt and pepper
2 tablespoons vegetable oil
1 red bell pepper, cut into strips
1 large onion, sliced
4 flour tortillas, warmed
4 Hatch Green Chiles, roasted, peeled, seeded and cut in strips
Optional fajita fixings: refried beans, cheese, avocado, tomatoes, sour cream, lettuce, etc.


(See instructions for roasting Hatch Chiles here.)

Season both sides of chicken breasts with chile powder, cumin, salt and pepper. Heat 2 tablespoons of oil over medium-high heat in a grill pan, place chicken breast in pan and cook through. Remove chicken from pan, add red pepper and onion and cook until softened and slightly charred. Slice chicken and add back to pan with peppers and onions. Turn off heat.

Place a large spoonful of the chicken and pepper mixture onto the center of each tortilla, then top with a few slices of the Roasted Hatch Chiles. Serve with tortilla and all your favorite fajita fixings. Serves 4.

Adapted from: TastyKitchen.com