¼ cup fresh lime juice

Salt and black pepper

2 Tbsp Milford Spice Company’s Fabulous Fajitas

1 chipotle chile from can, minced

¼ cup plus 2 Tbsp extra-virgin olive oil

4 large garlic cloves, minced or put through a press

1 ½ pounds boneless, skinless chicken breast (OR chicken tenderloins - cooking times are different for each)

1 large red or yellow onion, halved and sliced

3 bell peppers , your choice of color , sliced 1/4 inch thick

1 jalapeño, minced

¼ cup chopped cilantro

4 large flour or 8 corn tortillas

1 Tbsp canola oil

Pico de Gallo, for serving

Queso fresco, for sprinkling (optional)

For the Beans (Frijoles de la Olla):

1 can pinto beans, rinsed and drained

1/2 tsp Milford Spice Company’s Fabulous Fajitas

1/3 cup chopped white onion

3 garlic cloves, minced

1/3 cup bacon bits

1 cup pico de gallo

1/4 cup water

Salt to taste


In a small bowl, combine lime juice, 1/2 teaspoon salt, Milford Spice Company’s Fabulous Fajitas, l minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.

Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.

Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. 

Stir in bell peppers and cook, stirring, until peppers begin to soften, 3 to 4 minutes.

Turn heat to medium and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.

Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. 

Remove from heat but keep warm.

Warm tortillas according to package directions.

Heat canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. 

Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 5-6 minutes if using chicken tenderloins and 12 to 15 minutes if using full chicken breasts, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. 

Make the beans while the chicken cooks:  heat 1/2 tablespoon olive oil in a medium pot and, when hot, add onions and garlic. Stir until onions get a little soft, about 3-4 minutes. Add beans, pico, bacon, Milford Spice Company’s Fabulous Fajitas, and 1/4 cup water and bring to a boil. Turn heat to low and let simmer for about 5 minutes, then set aside until you’re ready to eat.

Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.

Tip juices from cutting board over chicken. Serve vegetables on the same platter or separately. Serve with warm tortillas, beans and rice, and crumbled queso fresco (optional).

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