45g of Protein

Chipotle Chicken Fajitas

with Refried Beans, Avocado & Sour Cream

40 MIN

4 Servings

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with Boneless Chicken Breast Pieces

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

690 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
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 chicken & serve your dish

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the remaining chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, seasoned sour cream, finished vegetables, seasoned avocado, and cooked beans. Top the beans with the remaining grated monterey jack. Enjoy!

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