JJ and I are buffalo chicken fanatics. I saw a commercial for chili’s buffalo chicken fajitas and I was sold! However, I’m on a no meat kick, and JJ’s limiting his, and I’ve been not so happy with restaurants lately, so I decided to take their idea and run with it.
I used my normal quesadilla staples – mushrooms, peppers, onions and chicken, but subbed in poblanos and red bell for the green peppers to give it more spice and sweet, and I used cremini instead of button mushrooms. I used an organic chicken breast for JJ, and a sliced chik’n patty for mine. For the cheese, I went with a blue cheese.
These fajitas were absolutely delicious, spicy, sweet, earthy, and healthy!
Buffalo Chicken Fajitas
2 organic chicken breasts
½ c. buffalo wing sauce
1 red bell pepper, sliced
1 poblano pepper, sliced
10 cremini mushrooms, sliced
½ red onion, sliced
Salt and Pepper
¼ c. crumbled blue cheese
4 whole wheat tortillas
Pour half the wing sauce on a plate, coat the chicken, and place on a grill pan over medium heat. Cook for 5-6 minutes on each side or until cooked through. Set on the cutting board for 5 minutes, then slice. In an oven safe dish, toss chicken with the remaining wing sauce, then sprinkle with blue cheese. Broil for 2 minutes or until cheese is melted.
In a large nonstick pan over medium high, sautee mushrooms, onions and bell peppers for 6-8 minutes until soft. Season with salt and pepper.
Heat tortillas in the microwave.
Spoon some of the vegetables into a tortilla, then add chicken and cheese. Serve hot with sour cream, lettuce and tomatoes.