Chilean Style Chicken Fajitas — Homemade Fajitas de Pollo

Versión en Español

Chilean style chicken fajitas are chicken strips marinated for 30 minutes in lemon juice, oregano, ají de color, and an optional pinch of merkén, sautéed with red onion, garlic, and red and green bell peppers, and wrapped in warm wheat or corn tortillas with guacamole, sour cream, and Pica lime. They take 15 minutes of preparation and 15 minutes of cooking, and serve 4.

A Tex-Mex favorite that has been quickly adapted to Chilean tastes, easy to make and perfect for any occasion.

How to Make Chicken Fajitas?

The chicken is marinated with spices and lemon juice and cooked in a skillet with onion and peppers, then served in corn or wheat tortillas with guacamole and sour cream.

Nutritional Information

Each serving of chicken fajitas contains approximately 450 kcal, 28 g of protein, 16 g of fat, 50 g of carbohydrates, 6 g of fiber, 4 g of sugars, and 850 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Style Chicken Fajitas Recipe

Preparation: 15 minutes (plus 30 minutes marinating)
Cooking: 15 minutes
Servings: 4

Ingredients

• 600 g of chicken fillets
• 12 wheat tortillas
• 2 garlic cloves
• 2 tablespoons of lemon juice
• 1 red onion, cut into strips
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 tablespoon of oregano
• 1 tablespoon of ají de color (Chilean paprika)
• Guacamole
• Sour cream
• Merkén (Mapuche smoked chili)
• Pica limes or key limes
• Olive oil
• Fine salt
• Black pepper

Instructions

1. In a large bowl, combine the chicken cut into strips with the lemon juice, oregano, ají de color, salt, pepper, and a pinch of merkén if you like. Mix, cover with plastic wrap, and marinate in the fridge for 30 minutes.

2. Heat a splash of olive oil in a large skillet over medium high heat and sauté the onion strips and finely chopped garlic for a few minutes until lightly golden.

3. Add the bell pepper strips and cook a few minutes until soft, then add the marinated chicken and cook until golden and fully cooked.

4. Warm the tortillas in a toaster, a nonstick skillet, or the microwave. Fill them with the chicken and vegetables, add guacamole and sour cream to taste, roll up, and serve right away with halved fresh Pica limes.

Additional Tips

Boost the marinade

A little plain yogurt or mustard in the marinade tenderizes the chicken and helps the spices stick.

Keep the peppers crisp

Cut the peppers into thick strips and cook them only until just soft.

Warm the tortillas last

Heat them just before filling so they stay flexible.

Frequently Asked Questions (FAQs)

1. What makes these fajitas Chilean?

The base is Mexican, but the chicken is seasoned with ají de color and an optional pinch of merkén, and the fajitas are served with fresh Pica lime halves to squeeze on top.

2. What goes in chicken fajitas?

Marinated chicken strips, red onion, red and green bell peppers, garlic, lemon, oregano, and ají de color, wrapped in wheat or corn tortillas, with guacamole and sour cream to taste.

3. How long should the chicken marinate?

About 30 minutes in the fridge, covered. Adding a little yogurt or mustard makes the meat more tender.

4. How do I warm the tortillas?

In a toaster, a nonstick skillet, or the microwave, just before filling them. The recipe uses 12 tortillas for 4 people.

Why Are They Called Fajitas?

Fajita comes from the Spanish faja, meaning strip or belt, for the way the meat is cut. It is a classic of Tex-Mex cooking, which blends Texan and Mexican influences.

Did You Know?

Fajitas were created by Mexican ranch hands along the border between Texas and northern Mexico, who grilled strips of beef and served them in tortillas. From there they spread throughout Mexico, the United States, and beyond.

Recommended

• Chilean Style Homemade Guacamole Recipe
• Homemade Sour Cream Recipe
• Chilean Breaded Chicken Tenders Recipe
• Chilean Mongolian Chicken Recipe