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When my husband worked at Chilis Restaurant, he learned how to make these Mushroom Jack Chicken Fajitas. This copycat recipe comes pretty close, but it’s less salty which we prefer. Even though they no longer have this item on the menu, they can still make it upon request so my hubby and I order them every time we eat there and always split the dish. It’s so much food!
These totally give us that Chilis Fajitas craving fix. They’re so satisfying and pretty simple to make. Our son loves them too. Let your kiddos pick their favorite toppings and they’ll eat them up quick!
Ingredients:
1 1/2 to 2 lbs Chicken Breast, sliced in half lengthwise
1/3 cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 Tbsp)
4 Tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1 tsp chili powder
1/2 tsp salt and 1/4 tsp black pepper, or to taste
Other Fajita Ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, sliced into 1/4″ wide strips
1/2 lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve Mushroom Jack Fajitas with (same as Chilis):
Small Flour Tortillas
Pico or Roasted Tomato Salsa
Guacamole, or diced avocado
Sour Cream
Lettuce, finely chopped
Hot Sauce (I love a drizzle of Tabasco over the top)
How to Make the Mushroom Jack Fajitas:
1. Combine marinade in a medium bowl. Slice chicken in half lengthwise so you end up with about 1/2″ thick chicken cutlets (they will marinate faster and be more flavorful if you slice this way). Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
2. To Grill Chicken (the most authentic way):
Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create the fancy grill marks.
3. To Saute Chicken:
Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (about 3 min per side).
Preparing Veggies:
1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes for a total of 8 minutes. This will allow them to sear and brown on the edges. Season to taste with salt and pepper. PS. If you have a grilling basket, you can totally grill the veggies on the BBQ.
Assembling Chicken and Mushroom Fajitas:
1. Slice chicken into 1/4″ thick strips and place over the cooked vegetables. Top with sautéed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
3. To assemble individual fajitas, we spread the center of the warm tortilla with sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by a drizzle of salsa or hot sauce. Mmmm. Yum! And so much healthier than eating out!
P.S. We love serving chicken fajitas with our roasted salsa.
Chicken and Mushroom Fajitas
Ingredients
For The Chicken and Marinade:
- 1 1/2 to 2 lbs Chicken Breast, sliced in half lengthwise
- 1/3 cup cilantro, chopped
- 3 garlic cloves, minced
- Juice of 1 lime, about 2 Tbsp
- 4 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt and 1/4 tsp black pepper, or to taste
Other Fajita Ingredients:
- 2 large bell peppers, cored and sliced into strips
- 1 medium/large yellow onion, thickly sliced
- 1/2 lb mushrooms, thickly sliced
- 4 oz Monterey Jack Cheese, shredded
- 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
- Small Flour Tortillas
- Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
Instructions
How to Make the Chicken:
- Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about 1/2" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
- To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
- To Saute Chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
- Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
- In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
- Slice chicken into 1/4" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
- Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
- To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.
