Sweet Potato and Spiced Chicken Fajitas
Mexican made easy! Serve these Sweet Potato and Spiced Chicken Fajitas with quick sautéed vegetables and a side of chips and salsa for a cozy fall dinner.
Servings 4 serves
Cost $7
Ingredients
- ½ teaspoon kosher salt
- ½ teaspoon Ancho chile powder, optional
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
- 2 small sweet potatoes, well scrubbed
- 4 teaspoons olive oil
- 2 Poblano chiles, stemmed, seeded and cut into thin strips
- 1 medium onion, halved and sliced
- 4 garlic cloves, chopped
- ½ cup chicken broth
- 8 corn tortillas, warmed
- Pepperjack or Monterey Jack Cheese
- ¼ cup fresh cilantro leaves
Instructions
- Combine the spices in a medium bowl, then add the chicken. Cover and store in the refrigerator until you’re ready to use.
- Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 2 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute, only stir once or twice, until they begin to brown (I like them to get a little charred), about 8 minutes; transfer vegetables to a large bowl.
- Heat remaining oil in the same skillet. Add the spiced chicken and saute until it is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
- Place warm tortillas on a plate, sprinkle with cheese, then top with the fajita mixture. Garnish with a few cilantro leaves.