These Fajita Poppers are an easy bite size treat with just the right amount of kick from the peppers, onions, spicy chicken and cheesy goodness.
About Fajita Poppers
When I lived in Scottsdale, the best fajitas I ever had was at Ajo Als.
Their spices were perfect and their presentation was outstanding.
You always knew when someone ordered fajitas, because you could hear those sizzling fajitas all the way across the restaurant.
So when I was planning Cinco de Mayo party food, I thought about those fajitas.
But then rethought it.
Fajitas are incredibly delicious, it’s true, but they’re really not appetizers.
They’re a total meal by themselves.
Plus, they are a bit of a production.
A wonderfully warm tortilla that you fill with perfectly spiced meat.
Then you add all your favorite ingredients like cooked onions and peppers, and maybe guacamole, and cheese and cilantro.
Then you roll it all up and eat it in all it’s juicy, dripping deliciousness.
But we’re talking appetizers here.
Something that is small and totally delicious that you can eat in one or two bites.
Grab and Go appetizers.
So I thought, why not simplify Fajitas?
Since peppers are a key ingredient, why not switch the tortilla for a mini pepper?
They’re just the right size and absolutely gorgeous, with their red and yellow and orange colors.
Plus they’re a perfect container for the spicy beef or chicken, and the grilled onions.
Now to finish, some grated cheese, a touch of guacamole and, because I really like it, some cilantro leaves.
The Fajita Popper is born.
One bite says, Yep Fajita, but it’s so much easier to eat.
Of course I had to test these after I made them.
And then I tested them again…and again.
I can only say, make a bunch of these because they’ll be gone in a heartbeat.
Ingredients of Fajita Poppers
- Mini Peppers
- Olive oil
- Chicken Breast
- Chile Lime Seasoning
- Cheddar Cheese
How to Make Fajita Poppers
First, preheat your oven to 400 degrees F
Then cut each pepper in half lengthwise and place in an oven proof dish.
Next, in a frypan over medium high heat add olive oil.
When hot, add thinly sliced onions. Cook and stir about 4 minutes until caramelized.
Then move onions to one side and add thinly sliced chicken and cook another 3-4 minutes.
Season with Chile Lime Seasoning.
Stuff each pepper with chicken and onions and bake for 20-25 minutes, until pepper is tender.
Finally, remove to a serving dish and sprinkle grated cheddar cheese and cilantro over each pepper.
For more Cinco de Mayo recipes check out 15 Cinco de Mayo Favorites.
I just discovered that Tripadvisor rated Ajo Al’s Mexican Restaurant as the number 1 place for the best Fajitas in Scottsdale.
- 6 Mini Peppers
- 2 Tbsp Olive oil
- 1/2 Onion Sliced thin
- 4 Chicken breast tenderloins Sliced thin horizonally
- 1/2 Tbsp Chile Lime Seasonings Trader Joe’s
- 1/4 Cup Cheddar cheese Grated
- 2 Tbsp Cilantro
- Preheat oven to 400 degrees F
- Cut each pepper in half lengthwise, remove seeds and place in oven proof dish.
- In a frypan over medium high heat add olive oil and when hot add onions. Cook 4 minutes until slightly caramelized, about 4 minutes. Move onions to one side, add chicken and continue to cook another 3-4 minutes. Add Chile Lime Seasoning and stir.
- Stuff each pepper with seasoned chicken and onions and bake for 20-25 minutes, until pepper is tender.
- Remove from oven and place on serving dish. Sprinkle lightly with cheese and cilantro.