Chipotle Fajitas Recipe

This crisp-tender Chipotle Fajitas Recipe is made with sliced bell peppers, red onions, and aromatic Mexican oregano and ready in 15 minutes. The high-heat searing process creates the signature charred edges while keeping the vegetables vibrant and crunchy. I finally realized that the secret to their addictive flavor isn’t a complex spice blend, but a specific dried herb.

Better Than Takeaway

I spent years overcomplicating my homemade burrito bowls by marinating vegetables or dousing them in taco seasoning. The reality of the authentic Chipotle recipe is shockingly simple: it relies entirely on the interplay between sweet red onions, grassy green peppers, and the unique citrus notes of Mexican oregano. When I stopped adding cumin and chili powder, the flavor profile finally matched the restaurant exactly.

The biggest mistake home cooks make with this dish is overcrowding the pan, which causes the vegetables to steam rather than sear. Once I switched to a large cast-iron skillet and resisted the urge to stir constantly, I achieved those perfect blackened edges that define the restaurant version.

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Chipotle Fajitas Recipe Ingredients

• 2 large green bell peppers, seeds removed and sliced into thin strips
• 1 large red onion, sliced into thin strips
• 2 tablespoons sunflower oil (or rice bran oil)
• 1 teaspoon dried Mexican oregano
• ½ teaspoon kosher salt (plus more to taste)

How To Make Chipotle Fajitas Recipe

1. Slice Vegetables: Cut the tops and bottoms off the green peppers, remove seeds, and slice into long, uniform strips. Peel the red onion and slice it into similar-sized strips to ensure even cooking.
2. Heat Skillet: Place a large cast-iron skillet over medium-high heat. Add the sunflower oil and let it heat up until it is shimmering but not smoking.
3. Sear Veggies: Toss the peppers and onions into the hot pan. Spread them out and let them sit undisturbed for 2 minutes to develop a char on the bottom layer.
4. Season and Toss: Sprinkle the dried Mexican oregano and salt over the vegetables. Toss firmly to mix, then continue cooking for another 3-5 minutes, stirring occasionally, until the veggies are tender-crisp with browned edges.

Recipe Tips

• Use Mexican Oregano: This specific variety has floral, citrusy undertones that are distinct from the savory, peppery flavor of Mediterranean oregano. It is the key to the authentic Chipotle taste.
• High Heat is Crucial: You want to sear the vegetables quickly so they retain their crunch. Low heat will make them soft and soggy.
• Slice Uniformly: Try to keep your pepper and onion strips the same width so they finish cooking at the exact same time.
• Don’t Overcrowd: If you are doubling the batch, cook it in two rounds. Crowding the pan traps moisture and prevents browning.

What To Serve With Fajita Veggies

These peppers are the backbone of a great homemade burrito bowl when paired with cilantro lime rice and black beans. They also work perfectly stuffed into warm flour tortillas with grilled chicken or steak for a classic fajita dinner.

How To Store

Store leftover fajita veggies in an airtight container in the refrigerator for up to 4 days. Reheat them quickly in a hot skillet to revive their texture, as microwaving can make them rubbery.

FAQs

• Can I use other colored peppers? Yes, you can use red or yellow peppers for sweetness, but Chipotle traditionally uses green bell peppers for their savory bite.
• Is this recipe spicy? No, these veggies are mild and savory. If you want heat, you can add a pinch of cayenne pepper or sliced jalapeños.
• What oil does Chipotle use? Chipotle officially uses sunflower oil or rice bran oil due to their high smoke points and neutral flavor.

Nutrition

• Calories: 45
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrate: 7g
• Protein: 1g