Enjoy a healthy taste of Mexico with these chipotle marinated chicken fajitas with portabella mushroom.
Pin Chipotle Chicken Fajitas here.
One of the easiest ways to cut calories is to substitute vegetables for meat. It is a simple little trick that works so well in these Chipotle Chicken Fajitas with Portabella Mushrooms. You still get a satisfying quantity of food and flavor galore, but you won’t have this delicious, Mexican food stick to your hips. Since our daughter discovered cheese enchiladas, I have had more Mexican food then I ever dreamed of.
She thinks cheese and enchiladas goes together like cheese and crackers or bread and butter. I do believe they may be the love of her life. Trying to find something healthy and low calorie to eat at a Mexican restaurant is near impossible. So I prefer to enjoy it at home. It also gives me a chance to play with one of my favorite things, dried chilis. I do believe we have at least six different kinds in the pantry.
In this chicken fajita recipe, I use chipotles which are a smoked and dried jalapeno. It is the smokiness that I wanted for this recipe. It mimics the flavor of a grill, but you can make this in a cast-iron pan. There is no need to heat up a grill. Instead, open a beer. Mexican food just needs beer. I probably associate Mexican food and beer because of trips to Tijuana when I was in college.
The drinking age is 18, so we use to go for a weekend and hit the clubs. That will be all that is said about those trips. What happens in Tijuana, stays in Tijuana! I was a tad wild in those days. You don’t need to live on the wild side to enjoy a healthy, low calorie Mexican dinner. Make yourself some Chipotle Chicken Fajitas, open a bottle of beer with a wedge of lime and enjoy!
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Chipotle Chicken and Portabella Mushroom Fajitas
- 2 dried chipotle peppers
- 3 garlic cloves
- 1/4 cup chopped cilantro
- 1 cubanelle pepper ,1/4 cup chopped, rest sliced
- Lime zest
- Juice lime
- 1/3 cup non-fat Greek yogurt
- 1 green onion , chopped
- 1 tsp . kosher salt
- 1/8 tsp . fresh ground black pepper
- 6 oz . sliced portabello mushrooms
- 8 oz . chicken breasts , sliced
- 1 red pepper , sliced
- 1 onion , sliced
- 1 tsp . vegetable oil
- 8 fajita sized tortillas
- Optional: Tomatoes , Lettuce, Cheese, Sour Cream
In a small bowl, cover chipotle peppers in boiling water. Let sit for 30 minutes. Then remove the seeds and chop.
In a small food processor, puree chipotle, garlic, cilantro, 1/4 cup chopped cubanella, yogurt, zest, lime juice, green onion and salt.
Put chicken and mushroom into a zip lock and cover with marinade. Refrigerate for 30 minutes.
Heat a cast iron pan or grill pan with oil over medium high heat. Add red peppers, onions and sliced cubanella. Stir fry for about 5 minutes. Onions should be translucent but peppers are still crisp. Put veggies onto a plate.
Add chicken and mushrooms to hot pan. Let cook for about 3 minutes on one side then flip over and cook on the other side until chicken is cooked through.
Place on plate with vegetables and mix.
Serve with warmed tortillas and your choice of toppings.
I calculated 10 Weight Watcher Smart Points
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie Mexican recipes: