If you’re looking for a new Mexican recipe, then look no further! I made these layered chicken fajitas last week and enjoyed the leftovers all week. And that never happens! I’m finicky with leftovers and tend to get bored with eating the same thing for lunch every day. When I lived with one of my best friends, she would pack the same breakfast, snack, and lunch every day and never tire of it. She’s a teacher and used to her routines!
But I definitely did not get bored with these fajitas! It may have been the fresh, sweet Jersey corn and Jersey grape tomatoes that really made the dish, but I think they’ll be just as good come winter when I have to use frozen or canned corn and non-local tomatoes. I did recently buy some extra Jersey corn to freeze though. They were also really easy to make, and you could easily serve them with a side of rice or another veggie and no tortillas. I have a hard time saying no to tortillas and like La Tortilla Factory’s handmade style corn tortillas the best!
1 small red onion, sliced
1 orange bell pepper, sliced
2-3 ears fresh corn kernels
1/2 cup black beans, rinsed
1/2 pint red and yellow grape tomatoes
1-2 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 packet Old El Paso fajita seasoning, divided
1/2 cup low sodium chicken stock
1/2 lime, juiced
2-3 cups shredded rotisserie chicken breast
1 cup shredded part-skim mozzarella
Mashed avocado or guacamole
Preheat oven to 450º F. In a large skillet, heat olive oil over medium-high heat. Add the onion, bell pepper, corn, salt, pepper, and half of the fajita seasoning. Sauté until slightly tender. Transfer mixture to a 9×13 (or two smaller) baking dish. To the same pan, add the beans, tomatoes, chicken stock, and lime juice. Cook 2 minutes. Add the chicken and the rest of the fajita seasoning. Cook for an additional 2-3 minutes. Layer chicken mixture over top of corn mixture. Top with cheese and bake at 450º F until cheese is melted and mixture is bubbly. Divide chicken mixture among tortillas and top with smashed avocado or guacamole, cilantro, and fresh lime juice. Be prepared to go back for seconds!!!
*Recipe adapted from Cooking Light