Fajitas from Chili's feature sizzling grilled chicken or steak seasoned with bold Southwestern spices, served with sauteed bell peppers and onions, warm flour tortillas, and fresh accompaniments like guacamole, sour cream, and pico de gallo for a flavorful and customizable Tex-Mex feast.
Equipments
- Grill or grill pan
- Cast iron skillet or fajita serving skillet
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Saute pan
- Serving platters
- Tortilla warmer or clean kitchen towel
- Measuring spoons
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or skirt steak
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large bell peppers (any color)
- 1 large yellow onion
- 8 small flour tortillas
- 1 cup guacamole
- 1 cup sour cream
- 1 cup pico de gallo (fresh salsa)
- 1 lime
The key to authentic fajitas lies in using boneless, skinless chicken breasts or skirt steak, marinated with a blend of chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper for a bold Southwestern flavor. Fresh bell peppers and yellow onions should be sauteed until tender to complement the seasoned meat perfectly. Warm flour tortillas are essential for wrapping the fajita filling, enhancing the overall Tex-Mex experience. Guacamole, sour cream, and pico de gallo provide fresh and creamy accompaniments that balance the spices. Your copycat Chili's fajitas will capture the vibrant and customizable essence of the original dish.
Instructions
- Instructions:
- In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper to make the marinade.
- Slice chicken breasts or steak into thin strips.
- Add meat to the marinade, toss to coat, and let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Slice bell peppers and onion into thin strips.
- Preheat grill or grill pan to medium-high heat.
- Grill marinated chicken or steak strips for 3-4 minutes per side, until cooked through and slightly charred.
- Remove meat from the grill and let rest for a few minutes.
- While meat rests, heat a cast iron skillet over medium-high heat.
- Add a bit of oil and sauté bell peppers and onions until just tender and slightly charred, about 5-7 minutes.
- Warm flour tortillas in a tortilla warmer, or wrap in a clean kitchen towel and microwave for 30–60 seconds.
- Slice grilled meat (if needed) against the grain for tenderness.
- Transfer sautéed peppers and onions to a hot serving skillet.
- Arrange sliced meat on top of the peppers and onions in the skillet.
- Squeeze lime juice over the meat and veggies.
- Serve immediately with warm tortillas, guacamole, sour cream, and pico de gallo on the side for assembling fajitas.
Substitution
Fajitas from Chili's copycat menu use sizzling grilled chicken or steak with bold Southwestern spices, complemented by sauteed bell peppers and onions, warm flour tortillas, and fresh sides like guacamole, sour cream, and pico de gallo. You can substitute skirt steak with flank steak or chicken breasts with thighs for a juicier texture. Bell peppers can be replaced with poblano or Anaheim peppers if you prefer a milder heat or a different flavor profile. When lacking a grill pan, a cast iron skillet works well to achieve a nice sear and maintain authentic fajita texture. Using a tortilla warmer or wrapping tortillas in a clean kitchen towel kept in the oven ensures they stay warm and pliable during serving.
Tips
Marinating the chicken or steak for at least 30 minutes allows the Southwestern spices to deeply infuse the meat, enhancing flavor and tenderness. Slicing the meat against the grain after grilling helps ensure every bite is juicy and easy to chew. When sauteing bell peppers and onions, avoid overcooking to maintain slight crispness and vibrant color, which complements the smoky grilled meat. For perfect fajitas, warm your tortillas just before serving to keep them soft and pliable, making assembly easier and more enjoyable for your guests.
Nutritions
Your fajitas from Chili's provide a balanced mix of protein from grilled chicken or steak and essential vitamins and antioxidants from sauteed bell peppers and onions. The spices used, such as chili powder, cumin, and smoked paprika, contribute antioxidants and may offer anti-inflammatory benefits. Flour tortillas offer carbohydrates for energy, while guacamole adds healthy fats from avocados, and sour cream and pico de gallo provide calcium and fresh nutrients, respectively. This combination makes fajitas a flavorful, nutrient-packed Tex-Mex meal that can be customized to suit your dietary needs.
Storage
Store leftover fajitas in airtight containers, separating the cooked chicken or steak, sauteed bell peppers and onions, and fresh accompaniments like guacamole, sour cream, and pico de gallo to maintain their flavors and textures. Refrigerate the meat and veggies for up to 3-4 days, while guacamole and pico de gallo are best consumed within 1-2 days to avoid spoilage. When ready to enjoy your fajitas again, reheat the meat and vegetables in a cast iron skillet or microwave, and serve with warm tortillas and fresh sides for optimal taste.
Variation or Alternatives
Swap out chicken or skirt steak with shrimp or portobello mushrooms for a pescatarian or vegetarian option that still delivers robust flavor. Instead of marinating, toss the protein or vegetables with a taco seasoning blend and quickly sear in a hot cast iron skillet for a faster cooking process. Use corn tortillas instead of flour tortillas to add a gluten-free twist and a slightly different texture. You can also experiment by adding sliced jalapenos or a dash of chipotle powder to enhance the smoky heat in your fajitas.
Allergies
Fajitas from Chili's contain common allergens such as dairy found in sour cream and guacamole, and gluten present in flour tortillas, which can trigger reactions in individuals with lactose intolerance or gluten sensitivity. Bell peppers and onions are generally safe but may cause issues for those with nightshade allergies. Your meal customization should consider these ingredients to avoid allergic reactions.
Why this recipe?
Chili's Fajitas are popular due to their sizzling presentation, fresh ingredients, and bold Tex-Mex flavors that satisfy cravings for flavorful comfort food. The combination of marinated grilled steak, chicken, or shrimp served with sauteed onions, peppers, warm tortillas, and savory sides creates a customizable and engaging dining experience. Making a copycat version allows you to enjoy this restaurant-quality dish at home, tailoring spice levels and ingredients to your preference. Your homemade fajitas can replicate the restaurant's quality while offering convenience and cost savings.