Mile High Fajitas

Just because you can go to restaurants now, doesn’t mean that you shouldn’t take a swing at the homemade route every now and then. This Cinco de Mayo, skip the long wait times and crowds and make your own sizzling fajitas at home. This recipe is totally customizable and goes great with a margarita, sangria, or imported beer.

For a lower carb version wrap these in a piece of lettuce or toss it in a bowl! My wife and I did used the leftovers for burrito bowls the next day.

Fajita Ingredients:

• Flour Tortillas
• 2 Boneless Chicken Breast
• 4-6 Sweet Peppers
• 1 White Onion
• 1 Red Onion
• 4 Limes
• 4-6 Cherry Tomatoes
• 3 Tbsp. Butter
• Fresh Cilantro
• ¼ cup Sour Cream
• Salsa
• Verde Sauce
• Mexican four Cheese Blend
• White Queso Dip

Seasoning Ingredients:

1 tsp. Pink Himalayan Salt
2 tsp. Chili Powder
1 tsp. Smoked Paprika
2 tsp. White Sugar
½ tsp. Onion Powder
½ tsp. Garlic Powder
½ tsp. Ground Cumin
½ tsp. Chipotle Chili Powder
1 Lime (Zested)

Seasoning Directions:

Mix in a bowl and enjoy!

Marinade Ingredients:

1 Naval orange Juiced
2 Limes Juiced
½ cup Juice Mango
½ tsp. Garlic Powder
1 tsp. Pink Himalayan Salt
1 tsp. Cumin
½ tsp. Chipotle Chili Powder
1 tsp. White Sugar

Marinade Directions: In a large bowel mix all ingredients together and place the chicken in the marinade for no longer than 30 minutes. The lime juice will start to cook the chicken if you leave in any longer than 30 minutes. Tip: Use fresh fruits to get these juices and the flavor will be so much tastier!

Bradley Smoker Setting:
Cook Time: 130 Minutes
Temp: 252F or 122C
Wood: Caribbean Blend
Smoke Time: 60 Minutes

Equipment Used:
P10 Bradley Smoke
Caribbean Blend Bisquettes
Non-Stick Mats
Instapot or Rag (Steaming Flour Tortillas)
Mk4 Instant Read Thermometer  
Cast Iron Skillet
Bradley Foldable Table

Fajita Directions:

1. Make the fresh marinade and seasoning for the fajitas.
2. Marinade the chicken for 30 minutes and then season on both sides. Chop both onions and peppers in small pieces. Slice 1 lime into small slices (Set aside).
3. Set your smoker to the above settings and allow time to preheat.
4. This recipe does cook the chicken and vegetables in a cast iron skillet. Place the chicken, onions, peppers, whole cherry tomatoes, 3 tbsp. butter into the skillet. Place the sliced lime on top of the chicken breast so most of the chicken will be covered.
5. Place into the Bradley Smoker and set a timer for 60 minutes. After 60 minutes do a temp check and cook the chicken breast to internal temperature of 165F. Tip: I use my Thermoworks Mk4 Instant read thermometer to check the internal temperature.
6. Once the chicken is cooked to internal temperature of 165F pull the entire skillet from the smoker. Time to turn the chicken breast more into fajita looking chicken. On a cutting board slice the chicken breast into thin strips.
7. Steam the flour tortillas- Using a wet rag place 3-6 flour tortillas into the center of the rag and wrap tightly leaving no tortillas showing. Microwave for about 120 seconds and check to see if the tortillas have a soft, fluffy texture.
8. Time to build the fajitas- Lay the flour tortillas down, add the onions, chicken, peppers, tomatoes, salsa, sour cream, queso, cilantro, and finally top with a slice of lime. Enjoy!