Chipotle Chicken Fajitas

with Refried Beans, Avocado & Sour Cream

40 MIN

+$6.99/serving 4 Servings

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with Flank Steaks

From the Test Kitchen

Get ready for fajita night! With tender bites of chipotle chicken, cheesy roasted vegetables, cooling avocado, and more, you’re sure to find combinations that everyone will enjoy. You'll cook pinto beans with our Mexican spice blend, plus a bit of chile paste, and top it with even more cheese for a robust side.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
8 Flour Tortillas
1 Bell Pepper
1 Yellow Onion
1 15.5-Oz Can Pinto Beans
1 Avocado
2 Tbsps Crème Fraîche
4 oz Monterey Jack Cheese
1 Lemon
1 Tbsp Light Brown Sugar
¼ cup Sour Cream
2 tsps Chipotle Chile Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Grate the monterey jack on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Evenly top with the juice of 2 lemon wedges; season with salt and pepper.

2 Cook the beans

In a small pot, combine the beans (including the liquid), half the spice blend, and up to half the chile paste. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Continue to cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche and the juice of the remaining lemon wedges; season with salt and pepper. Cover to keep warm.

3 Roast & finish the vegetables

Meanwhile, line a sheet pan with foil. Place the sliced onion and sliced pepper on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with half the grated monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

4 Warm the tortillas

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

5 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

6 Make the pan sauce & serve your dish

While the steaks rest, in a medium bowl, combine the sugar, 2 tablespoons of water, and as much of the remaining chile paste as you'd like, depending on how spicy you'd like the dish to be. To the pan of reserved fond, carefully add the sauce (reserving the bowl). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Transfer to the reserved bowl. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Add the sliced steaks to the bowl of pan sauce; toss to coat. Season the sour cream with salt and pepper. Serve the warmed tortillas with the finished steaks, seasoned sour cream, finished vegetables, seasoned avocado, and cooked beans. Top the beans with the remaining grated monterey jack. Enjoy!

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