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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Fajitas Gratinadas Recipe

Fajitas Gratinadas Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fajitas Gratinadas Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 2 tbs olive oil; 2 tbsp lime juice; 2 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp paprika (smoked or sweet); 1 tsp kosher salt; 1 tsp black pepper; 1 unit red bell pepper, sliced into 1/2-inch strips; 1 unit yellow or orange bell pepper, sliced into 1/2-inch strips; 1 unit green bell pepper, sliced into 1/2-inch strips; 1 unit large yellow onion, thinly sliced; 1 tbs olive oil (for vegetables); 1 tsp kosher salt (for vegetables); 1 tsp black pepper (for vegetables); 2 cups shredded Monterey Jack or Oaxaca cheese (or mix with cheddar); 0.25 cups crumbled queso fresco or cotija (optional); 2 tbs chopped cilantro (optional); 4 unit lime wedges (to serve); 8 unit flour or corn tortillas, warmed; 0.5 cups sour cream or crema (optional); 0.5 cups salsa or pico de gallo (optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time55m

Serves4

Make Fajitas Gratinadas Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken breasts or thighs

2 tbs olive oil

2 tbsp ReaLime juice

2 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp paprika (smoked or sweet)

1 tsp kosher salt

1 tsp black pepper

Vegetables

1 unit red bell pepper, sliced into 1/2-inch strips

1 unit yellow or orange bell pepper, sliced into 1/2-inch strips

1 unit green bell pepper, sliced into 1/2-inch strips

1 unit large yellow onion, thinly sliced

1 tbs olive oil (for vegetables)

1 tsp kosher salt (for vegetables)

1 tsp black pepper (for vegetables)

Cheese & Topping

2 cups shredded Monterey Jack or Oaxaca cheese (or mix with cheddar)

1/4 cups crumbled queso fresco or cotija (optional)

2 tbs chopped cilantro (optional)

4 unit lime wedges (to serve)

Serving

8 unit flour or corn tortillas, warmed

1/2 cups sour cream or crema (optional)

1/2 cups salsa or pico de gallo (optional)

Method

Marinade & Chicken

Prepare and marinate chicken

Slice chicken into 1/2-inch strips. In a large bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, chili powder, paprika, 1 tsp salt and 1 tsp pepper. Add chicken strips and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours (if refrigerating, bring to room temperature 15 minutes before cooking).

Preheat oven to 400°F (200°C). If you plan to broil at the end, position the oven rack about 6 inches from the broiler element.

Vegetables

While chicken marinates, slice peppers into 1/2-inch strips and thinly slice the onion. Place vegetables in a large bowl and toss with 1 tbs olive oil, 1 tsp salt and 1 tsp pepper until evenly coated.

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add the marinated chicken in a single layer (reserve excess marinade in the bowl). Sear the chicken for 2–3 minutes without moving to get color, then flip and cook another 1–2 minutes until just cooked through but not fully browned. Transfer chicken to a plate.

In the same skillet (add a splash of oil if the pan is dry), add the seasoned onion and peppers. Cook, stirring occasionally, for 5–7 minutes until vegetables are slightly softened and some edges are charred but still have bite. If the skillet is crowded, cook in batches to avoid steaming.

Return the seared chicken (and any accumulated juices) to the skillet, tossing briefly with the vegetables to combine and heat through, about 1–2 minutes.

Assemble & Gratin

Spread the chicken and vegetable mixture evenly in the skillet. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Sprinkle the shredded Monterey Jack (or chosen cheese) evenly over the top so the mixture is well covered. If using queso fresco/cotija, sprinkle it on after baking or just before broiling for contrast.

Place the skillet in the preheated oven and bake for 6–8 minutes until cheese is melted and bubbling. For a golden, slightly charred gratin top, switch to broil on high for 1–2 minutes—watch constantly to avoid burning.

Serve

Remove skillet from oven using oven mitts (the handle will be hot). Sprinkle chopped cilantro and crumbled queso fresco/cotija (if using) over the top and squeeze lime wedges over the gratin to taste.

Warm the tortillas in a dry skillet or wrapped in foil in the oven for 2–3 minutes. Serve the fajitas directly from the skillet or transfer to a platter with tortillas, sour cream/crema and salsa on the side for assembling.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium until warmed through, then add cheese and broil briefly if you want to re-melt.