Smoky Chipotle BBQ Tex-Mex Fajita Skillet

Allergens

Gluten (may contain hidden in some ingredients)

Ingredients

• 1 lb boneless, skinless chicken thighs or beef flank steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 1 can (8 oz) tomato sauce
• 2 tbsp adobo sauce from a can of chipotle peppers in adobo sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet over medium heat, combine chicken or beef, bell peppers, and onions. Cook until vegetables are tender and meat is cooked through. Remove from skillet and set aside.
2. In the same skillet, add tomato sauce, adobo sauce, honey, brown sugar, apple cider vinegar, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Cook over medium heat until sauce thickens slightly, stirring occasionally.
3. Return the cooked meat and vegetables to the skillet with the sauce. Stir well to coat everything evenly. Cook for an additional 2 3 minutes until heated through.
4. Serve immediately with warm tortillas, garnished with fresh cilantro leaves and a squeeze of lime wedges.

Chef’s Insight

To enhance the smoky flavor, consider adding a pinch of smoked paprika to the meat and vegetables before cooking them.

Notes

Make sure to use fresh, ripe tomatoes for the best flavor. - If using beef, consider marinating it overnight for added depth of flavor.