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.
Season both sides of chicken breasts with chile powder, cumin, salt, and pepper. In a grill pan, heat 2 tablespoons oil over medium-high heat, place chicken breasts in pan and cook through.
Remove chicken from pan, add red pepper and onion, then cook until softened and slightly charred. Slice chicken and add back to pan with peppers and onions. Turn off heat.
Place large spoonful of the chicken and pepper mixture onto center of each tortilla, then top with a few slices of roasted Hatch Chiles. Serve with all your favorite fajita fixings.
(See instructions for roasting Hatch Chiles here.)