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Marissa Bolden

Chipotle Chicken & Fresno Chili Fajitas

Smoky, spicy, and deeply savory, this Chipotle Chicken & Fresno Chiles recipe is built for weeknight power cooking with bold payoff. Seared chicken breasts coated in a punchy spice rub meet sautéed onions, poblano, and tangy Fresno chiles for a dish that’s flexible, comforting, and full of layered heat. It’s the kind of recipe that works just as well tucked into tortillas as it does piled over rice or greens.
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Servings: 6
Ingredients Method

Ingredients
  

  • Protein
  • 2 tablespoons lard
  • 2 chicken breasts butterflied and pounded
  • The Rub:
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Veggies & Finish:
  • 1 yellow onion sliced
  • 1 poblano pepper seeded and sliced
  • ½ cup jarred Fresno chiles drained
  • ¼ bunch cilantro chopped
  • 1 lime halved

Method
 

  1. Prep the Chicken: Butterfly the chicken breasts and pound them until they have an even thickness.
  2. Make the Rub: Combine all ingredients for the rub. Completely coat the prepared chicken breasts with the mixture.
  3. Sear: Heat the lard in a cast iron skillet until melted. Sear the seasoned chicken in batches, cooking for 5–7 minutes per side, depending on thickness, until the chicken is fully cooked. Remove the chicken from the pan.
  4. Sauté: Add the sliced onions and poblanos to the skillet. Reduce the heat and sauté for approximately 5 minutes, or until the vegetables have softened.
  5. Combine: Slice the cooked chicken into thin strips and return it to the pan along with the drained Fresno chiles.
  6. Finish: Squeeze fresh juice from the halved lime over the mixture and sprinkle with chopped cilantro. Toss gently to combine and serve.