The Fajita Poppers consists of two chicken breasts seasoned with Fajita spices and then stuffed with Fajita beef. Poppers are then baked in the oven and served with Fajita chicken wings. The Fajita Poppers are then topped with Fajita sour cream and Fajita cheddar cheese.
You’ve probably seen those little packets of sauce, powder, and sometimes meat on the shelf at the store. They are called Fajitas and it’s where the problem starts: you eat one and think it’s just like eating in a restaurant, but then you realize there’s a whole process involved. So if you’re going to make your own Fajitas, try these tips for success:
These fajita poppers are an easy-to-make treat with just the right amount of flavor from the filling of peppers, onions, spicy chicken and cheese.
About Fajita Poppers
When I lived in Scottsdale, the best fajitas I ever had were at Ajo Als.
The seasoning was perfect and the presentation was excellent.
You always knew when someone ordered fajitas, because you could hear the fajitas sizzling throughout the restaurant.
So when I was preparing the dishes for the Cinco de Mayo celebration, I thought of these fajitas.
But then I changed my mind.
Fajitas are incredibly delicious, it’s true, but they’re not a snack.
They are a complete meal in themselves.
They are also a bit complicated to make.
An incredibly hot tortilla that you fill with perfectly seasoned meat.
Then add all your favorite ingredients, like cooked onions and peppers, guacamole, cheese and cilantro.
Then roll it up and eat it in all its delicious, juicy glory.
But we’re talking snacks here.
Something small and very tasty that can be eaten in one or two bites.
Have a snack and go.
So I figured, why not simplify the fajitas?
Peppers are a key ingredient, so why not replace the tortilla with a mini pepper?
They are the right size and are absolutely stunning with their red, yellow and orange colors.
They are also the ideal container for seasoned beef or chicken and grilled onions.
Top with grated cheese, guacamole and, because I love it so much, some coriander leaves.
The Fahita popper has appeared.
A bite says: Yes, fajita, but it’s much easier to eat.
Of course I had to test them after I made them.
And then I checked them again…. and again.
All I can say is: Make a pile of them, because they will be used up quickly.
Fajita Poppers ingredients
- Mini sweet pepper
- Olive oil
- Arc
- Chicken breast
- Chili Lime Spice
- Cheddar
- Coriander
How to make fajita poppers
First, preheat the oven to 400 degrees F
Then cut each pepper in half lengthwise and place them in the baking dish.
Then add the olive oil to the fryer over medium-high heat.
When hot, add the chopped onions. Cook for about 4 minutes, stirring, until the mixture is caramelized.
Then put the onions on the other side, add the chopped chicken and cook for another 3-4 minutes.
Season with chili lime seasoning.
Stuff each pepper with chicken and onions and bake for 20-25 minutes until peppers are tender.
Finally, transfer the peppers to a serving bowl and sprinkle each pepper with grated cheddar cheese and cilantro.
Serve hot.
For more Cinco de Mayo recipes, check out the article 15 favorite Cinco de Mayo dishes.
Note
I just discovered that Tripadvisor has ranked Ajo Al’s Mexican Restaurant as the number one place for the best fajitas in Scottsdale.
Print Recipe
Poppers Fajita
These fun fajita poppers are an easy to make treat with just the right amount of flavor. Perfect for the next Cinco de Maya party.
Cooking time5 minutes
Cooking time30 minutes
Total time35 minutes
Course: A starter
Kitchen: American
Key word: Some Fajita Poppers
Servings: 12 Crackers
Calories: 55 kcal
Ingredients
- 6 mini peppers
- 2 tablespoons olive oil
- 1/2 Zwiebel, cut into thin slices
- 4 Hähnchenfilets cut into thin horizontal ribbons
- 1/2 tablespoon Trader Joe’s chili-lime seasoning
- 1/4 cup grated cheddar cheese
- 2 tablespoons coriander
Instructions
- Preheat the oven to 400 degrees F.
- Cut each pepper in half lengthwise, remove seeds and place in baking dish.
- Put the olive oil in a skillet over medium heat and add the onions once they are hot. Cook for about 4 minutes until lightly caramelized. Move the onions to the other side, add the chicken and cook for another 3-4 minutes. Add the chili-lime seasoning and stir.
- Fill each pepper with the seasoned chicken and onion and bake for 20-25 minutes until the pepper is tender.
- Remove from oven and place on a serving dish. Sprinkle lightly with cheese and cilantro.
Power
Serve it up: 1Popper | Calories: 55kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Cholesterol: 13mg | Sodium: 34mg | Potassium: 97mg | Vitamin A : 470IU | Vitamin C: 18,4 mg | Calcium: 19 mg | Iron: 0,1 mg
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