Smoky Southwest Chicken Fajitas with Grilled Corn & Poblano Avocado Salsa

Allergens

Gluten (in flour tortillas)

Ingredients

• 1. 4 boneless, skinless chicken breasts 2. 2 tablespoons chili powder 3. 2 teaspoons smoked paprika 4. 1 teaspoon ground cumin 5. 1 teaspoon garlic powder 6. 1 teaspoon onion powder 7. Salt and pepper to taste 8. 4 ears of corn, shucked and silk removed 9. 2 poblano peppers, halved and seeded 10. 2 tablespoons olive oil 11. 1 avocado, diced 12. 1/4 cup chopped cilantro 13. 2 tablespoons fresh lime juice 14. Flour tortillas, warmed

Instructions

1. In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mix onto both sides of each chicken breast, pressing gently to ensure an even coating.
2. Preheat your grill to medium high heat. Grill the corn for 8 10 minutes, turning occasionally, until tender and slightly charred. Remove from grill and set aside to cool.
3. Grill the poblano peppers for 4 5 minutes per side or until slightly charred. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel, seed, and dice.
4. In a medium bowl, combine the diced avocado, chopped cilantro, diced poblano peppers, and lime juice. Stir gently to mix.
5. Grill the seasoned chicken breasts for 6 7 minutes per side or until cooked through and internal temperature reaches 165°F. Remove from grill and let rest for a few minutes before slicing into thin strips.
6. To serve, place a layer of sliced chicken on a warmed flour tortilla, top with the Grilled Corn & Poblano Avocado Salsa, and fold into a burrito style fajita. Repeat for all servings.

Chef’s Insight

To add an extra layer of smokiness, you can marinate the chicken in a mixture of chili powder, smoked paprika, garlic powder, and onion powder for at least 30 minutes before grilling.

Notes

Pair your Smoky Southwest Chicken Fajitas with a refreshing margarita or ice-cold beer for the ultimate Southern grill experience.