Chicken Fajitas with Red Pepper, Onion & Lime

Chicken Fajitas with Red Pepper, Onion & Lime
Photo by Scott Phillips

Ingredients

  • 1-½ cups crumbled queso fresco or grated Monterey Jack cheese
  • 2 Tbs. canola, vegetable, or corn oil
  • 6 to 8 boneless, skinless chicken thighs (1-½ to 2 lb.), trimmed of excess fat
  • 1 Tbs. fresh lime juice
  • 1-½ tsp. chili powder
  • Twelve 5- to 6-inch corn tortillas
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • 3 medium cloves garlic, minced
    • 1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)
    • 1-¼ tsp. ground cumin
    • 1 large red bell pepper, cored, seeded, and cut into strips about ¼ inch wide and 2 inches long

Mix 1 tsp. of the chili powder, 1/2 tsp. of the cumin, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until b...

View full recipe at Fine Cooking

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