The finished peppers can be served with all of your favorite fajita toppings.
When a server at a Tex-Mex restaurant walks across the floor with a platter of sizzling fajitas, it turns heads. The combination of savory chicken or beef and sizzling onions and peppers, all wrapped up in a warm flour tortilla, with a spoonful of salsa or a dollop of sour cream, makes my stomach grumble.
Here, chicken fajitas show up at the table a little differently. Instead of soft tortillas, juicy bell peppers are roasted while you sauté red onions and minced jalapeños. Next, shredded chicken is stirred into the peppers and onions, along with. black beans, your favorite salsa, lots of chopped cilantro, shredded sharp cheddar and crumbled queso fresco. I liked to use the meat from a rotisserie chicken in these stuffed peppers, but any leftover cooked chicken would be delicious here.
I like to garnish themwith more queso fresco, chopped cilantro, a squeeze of fresh lime and a generous spoonful of sour cream. You could also add a few dashes of your favorite Mexican hot sauce, a spoonful of pickled jalapeños, some finely chopped onion or more salsa. A side of chips and your favorite guacamole, a cold beer or Mexican soda would be delicious alongside this family-friendly entrée.
: Pulled pork, while not often seen in fajita form, would be really delicious here. Pinto beans or dark red kidney beans could be used in place of black beans.
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