Description
These Chicken and Mushroom Fajitas are a flavorful and colorful Mexican-inspired dish featuring tender chicken breast, sautéed mushrooms, bell peppers, and onions, seasoned with a blend of spices and fresh cilantro. Topped with shredded Monterey Jack cheese and crispy bacon, these fajitas are served warm with soft flour tortillas and your choice of classic sides like pico de gallo, guacamole, sour cream, and hot sauce for a satisfying and vibrant meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Protein and Vegetables
- 1 1/2 to 2 lbs chicken breast, sliced in half lengthwise
- 2 large bell peppers, cored and sliced into strips
- 1 medium/large yellow onion, thickly sliced
- 1/2 lb mushrooms, thickly sliced
- 4 strips bacon, cooked and crumbled (or pre-cooked crumbled bacon)
Seasonings and Marinade
- 1/3 cup cilantro, chopped
- 3 garlic cloves, minced
- Juice of 1 lime (about 2 Tbsp)
- 4 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper (or to taste)
Dairy and Sides
- 4 oz Monterey Jack cheese, shredded
- Small flour tortillas
- Pico de gallo or salsa
- Guacamole or diced avocado
- Sour cream
- Lettuce
- Hot sauce
Instructions
- Prepare the Marinade: In a mixing bowl, combine the minced garlic, chopped cilantro, lime juice, olive oil, cumin, paprika, chili powder, salt, and black pepper to create the flavorful marinade.
- Marinate the Chicken: Add the sliced chicken breasts to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to up to 1 hour to allow the flavors to penetrate the meat.
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crisp. Remove, drain on paper towels, and crumble the bacon. Set aside.
- Sauté Vegetables: Using the same skillet with some of the bacon fat or additional olive oil if needed, add the sliced bell peppers, onions, and mushrooms. Cook over medium-high heat, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-10 minutes. Remove from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken slices. Cook over medium-high heat for about 5-7 minutes per side or until the chicken is fully cooked, golden brown, and reaches an internal temperature of 165°F (75°C).
- Combine Ingredients: Return the sautéed vegetables to the skillet with the cooked chicken. Stir in the crumbled bacon and shredded Monterey Jack cheese. Let the cheese melt slightly over low heat.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet or microwave until warm and pliable.
- Assemble the Fajitas: Spoon the chicken and vegetable mixture onto each warm tortilla. Add optional toppings such as pico de gallo, guacamole or diced avocado, sour cream, lettuce, and hot sauce according to preference.
- Serve and Enjoy: Serve the fajitas immediately while warm, allowing everyone to customize their own with their preferred condiments.
Notes
- You can substitute chicken breast with chicken thighs for juicier fajitas.
- The vegetable mix can be customized or extended with zucchini or corn.
- For a spicier kick, add extra chili powder or fresh jalapeño slices.
- Use corn tortillas for a gluten-free option if desired.
- Leftover fajita filling can be refrigerated for up to 3 days and reheated on the stovetop.
