Mini Chicken Fajitas
It’s fun to go to a restaurant and order fajitas and have all the ingredients spread out in front of you. The best part is always that sizzling hot pan holding the meat and veggies.
Fast forward two weeks later and you’re daydreaming about the fajitas you had at your favorite restaurant, but you don’t have any desire to do all the prep work.
That’s what makes mini chicken fajitas super exciting. They take less time to prepare and you only need a few ingredients. Even better, they will still satisfy your craving.
Are you ready to whip up a few mini chicken fajitas?
Charlie from Unbroken (Fight It Out Book Two) has been making more recipes lately that are simple and yet, really quick to make. She usually eats healthy, especially when cutting before a fight, but there are moments when she just needs her cheesy happiness.
The other night Brooks, her longtime boyfriend was craving fajitas but it was late and they had been at the gym most of the day. Charlie had a fun idea to create a mini version to one of their favorite recipes. It turned out so good we had to create a recipe for YOU.
It’s important to share, the chicken can be cooked however you choose. We grilled it the first time we made the recipe. I almost baked the chicken for this recipe but then hubby got excited to grill, so we tested out a different seasoning just for fun.
I thought about how if this recipe is supposed to be quick and easy, throwing your chicken in an instant pot or an air fryer would be so dang easy.
Basically, just cook the chicken the way you like.
Oh and this is some extra fun, my garden is happening and I plan to have so many veggies; that thought made me think about the pepper and onion mixture. If you want you could mix and match veggies. Maybe add your favorites or even what you have on hand.
There are no rules with recipes remember. Just have fun cooking.
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Mini Chicken Fajitas
Recipe by Terra Kelly
Prep: 15-20 minutes
Cook: 30-45 minutes
Makes: 12-18 Fajitas
Ingredients
4 boneless skinless chicken thighs (see prep below)
2 yellow bell peppers, sliced and cut in half
2 red bell peppers, sliced and cut in half
1 medium onion, sliced and cut in half
2 cloves of garlic, diced finely
1 Tbsp olive oil
Favorite seasoning (no specific amount)
Salt and pepper to taste
4-5 medium tortillas, cut into quarters
Shredded cheddar cheese (optional)
Sour cream (optional)
Hot Sauce (optional)
Direction
For the chicken: You can bake, roast, air fry, instant pot, or grill. We grilled our chicken.
Prep for chicken: Pat down each breast with a paper towel on a sheet pan. Add your favorite seasoning on each side (we used a mojo rub). Grill at 350 degrees Fahrenheit for about 20-30 minutes or until an internal temperature of 165 degrees Fahrenheit. Slice each breast and then cut the slices in half and set them aside.
Preheat the oven to 350 degrees Fahrenheit. Use a standard-size muffin pan, spray with cooking oil, and set aside.
In a medium pan over medium heat, add the oil, sauté the peppers and onions until softened but still slightly crisp when you bite into one. Add some garlic, your favorite seasoning, salt, and pepper to taste.
To assemble: Place each quarter of tortilla into the prepared muffin cup, add a small amount of chicken, peppers/onions mixture, and top with cheese.
Bake the prepared mini fajitas for about 8-10 minutes or until cheese is fully melted and crispy around the edges.
Top with all your favorites. We added sour cream and hot sauce.
Time to enjoy!
