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Chicken Fajitas with Esquites (Week of 2/20)

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 Chicken Fajitas with Esquites
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
Chicken Fajitas
  • 3 boneless skinless chicken breasts diced
  • 1 onion thinly sliced
  • 3 bell peppers thinly sliced
  • 2 tablespoons olive oil
  • 1/2 lime
Fajita Seasoning
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
For the Esquites
  • 2 tablespoons vegetable oil
  • 3 cups canned corn kernels drained
  • 1/2 teaspoon Salt
  • 2 ounces cotija cheese finely crumbled
  • 1/2 cup green onion thinly sliced
  • 1/2 cup fresh cilantro leaves finely chopped
  • 1 to 2 cloves garlic minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder to taste
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
Chicken Fajitas
  • 3 boneless skinless chicken breasts diced
  • 1 onion thinly sliced
  • 3 bell peppers thinly sliced
  • 2 tablespoons olive oil
  • 1/2 lime
Fajita Seasoning
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
For the Esquites
  • 2 tablespoons vegetable oil
  • 3 cups canned corn kernels drained
  • 1/2 teaspoon Salt
  • 2 ounces cotija cheese finely crumbled
  • 1/2 cup green onion thinly sliced
  • 1/2 cup fresh cilantro leaves finely chopped
  • 1 to 2 cloves garlic minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder to taste
Instructions
For the Chicken
  1. Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
  2. Generously sprinkle the fajita seasoning on diced chicken and use your fingers to combine everything.
  3. Heat the oil in a large skillet over medium heat. Cook the chicken on all sides for about 7-8 minutes.
  4. While your chicken is cooking, cut the bell peppers and onion into thin slices.
  5. Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently.
  6. Add the chicken back into the skillet, add lime juice and stir everything together.
For the Esquites
  1. Heat oil in a large nonstick skillet over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. Add cheese, scallions, cilantro, garlic, mayonnaise, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.