Name: Hatch Chile and Chicken Fajitas
Prep time: PTH
Cook time: PTH
Yield: 4 Servings
Ingredients: 2 whole boneless skinless chicken breasts; 1 tablespoon ancho chile powder; 1 tablespoon ground cumin; Salt and pepper; 2 tablespoons vegetable oil; 1 red bell pepper, cut into strips; 1 large onion, sliced; 4 flour tortillas, warmed; 4 Hatch Green Chiles, roasted, peeled, seeded, and cut in strips; Optional fajita fixings: refried beans, cheese, avocado, tomatoes, sour cream, lettuce, etc.

Ingredients

2 whole boneless skinless chicken breasts
1 tablespoon ancho chile powder
1 tablespoon ground cumin
Salt and pepper
2 tablespoons vegetable oil
1 red bell pepper, cut into strips
1 large onion, sliced
4 flour tortillas, warmed
4 Hatch Green Chiles, roasted, peeled, seeded, and cut in strips
Optional fajita fixings: refried beans, cheese, avocado, tomatoes, sour cream, lettuce, etc.

Cooking Steps

1

Season both sides of chicken breasts with chile powder, cumin, salt, and pepper. In a grill pan, heat 2 tablespoons oil over medium-high heat, place chicken breasts in pan and cook through.
2

Remove chicken from pan, add red pepper and onion, then cook until softened and slightly charred. Slice chicken and add back to pan with peppers and onions. Turn off heat.
3

Place large spoonful of the chicken and pepper mixture onto center of each tortilla, then top with a few slices of roasted Hatch Chiles. Serve with all your favorite fajita fixings.
4

(See instructions for roasting Hatch Chiles here.)

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