Chipotle Chicken Fajitas with Refried Beans, Avocado & Sour Cream

Chipotle Chicken Fajitas

with Refried Beans, Avocado & Sour Cream

40 MIN
+$1.99/serving 4 Servings
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    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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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    fresh
    ingredients
    Chipotle Chicken Fajitas with Refried Beans, Avocado & Sour Cream
    Title
    • 4 Flank Steaks
    • 8 Flour Tortillas
    • 1 Bell Pepper
    • 1 15.5-Oz Can Pinto Beans
    • 1 Yellow Onion
    • 2 Tbsps Crème Fraîche
    • 1 Avocado
    • 1 Lemon
    • 2 tsps Chipotle Chile Paste
    • 4 oz Monterey Jack Cheese
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    Prepare the ingredients
    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.

    Cook the beans
    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.

    Roast & finish the vegetables
    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.

    Warm the tortillas
    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.

    Cook the steaks
    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. 

    Make the pan sauce & serve your dish
    6 Make the pan sauce & serve your dish

    While the steaks rest, in a 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, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Transfer to a medium 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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the beans
    Roast & finish the vegetables
    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.

    Warm the tortillas
    Cook the steaks
    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 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, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Transfer to a medium 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!

    Make the pan sauce & serve your dish
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