Grilled Chicken-Finger Fajitas with Peppers and Onions

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1/2 cup Mexican crema or sour cream
2 teaspoons taco seasoning or Mexican seasoning blend
1 pound chicken breast tenderloins
2 tablespoons fajita seasoning blend
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon bottled hot sauce
1 fresh poblano pepper, stemmed, quartered lengthwise, and seeded*
1 red sweet pepper, stemmed, quartered lengthwise, and seeded
1 onion, peeled and cut crosswise into 1/3-inch-thick rings
Olive oil
8 6 inches flour tortillas
Shredded cheese
Salsa or pico de gallo


In a small bowl stir together the Mexican crema and taco seasoning; set aside.
In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.
Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.
Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.
Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through.
Chop vegetables into bite-size pieces and place in a serving bowl.

From the Test Kitchen
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.