Black Bean & Mango Quesadillas with Avocado Crema
Crisp, cheesy black bean and mango quesadillas served with a cool avocado-lime crema for an easy weeknight meal.
Sizzling One-Pan Chicken Fajitas
This recipe is a true weeknight lifesaver. Tender strips of chicken, colorful bell peppers, and sweet onions are tossed in a smoky, zesty spice blend and cooked to sizzling perfection. The beauty is in its simplicity, delivering maximum flavor with minimal effort and cleanup.
Serve these sizzling fajitas straight from the pan with warm flour or corn tortillas. Set up a toppings bar with sour cream, guacamole, salsa, and shredded cheese so everyone can build their perfect fajita. It's a fun, interactive meal the whole family will love.
Method
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- In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with the fajita seasoning. Toss everything together until evenly coated.
- Heat a large cast-iron skillet or frying pan over medium-high heat. Once hot, add the chicken and vegetable mixture to the pan in a single layer. You may need to cook in two batches to avoid overcrowding.
- Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender-crisp with some charred spots.
- Remove the pan from the heat. Squeeze the fresh lime juice all over the chicken and vegetables and give it one final stir.
- Serve immediately in warm tortillas with your favorite toppings.
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts sliced into thin strips
- 2 tablespoons Fajita Seasoning store-bought or homemade
- as needed Optional toppings sour cream, guacamole, salsa, shredded cheese
- 8-12 Flour or corn tortillas warmed, for serving
- 1 large Yellow Onion thinly sliced
- 2 tablespoons Olive Oil
- 1 Lime juiced
- 3 Bell peppers (mixed colors) cored and thinly sliced
Notes
For extra flavor, you can marinate the chicken in the olive oil, lime juice, and spices for up to 30 minutes before cooking.
Feel free to customize the heat. Add a pinch of cayenne pepper to the spice mix for a spicier kick, or use a mild chili powder for less heat.
Leftovers store well in an airtight container in the fridge for up to 3 days and are great for lunch bowls or salads.
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