These copycat Chipotle Fajita Veggies require just five ingredients and fifteen minutes to enjoy this popular restaurant side dish at home. Add these peppers and onions to tacos, fajitas, rice bowls, or serve alongside steak or chicken.
I'm a little obsessed with Chipotle, especially the burrito bowls. I love customizing my meal with all of my favorite toppings including the Chipotle fajita veggies. These slightly charred peppers and onions are as easy to make at home as they are DELICIOUS. Just five ingredients and fifteen minutes from prep to table is all you need to enjoy this versatile side dish.
These veggies add tons of flavor to Mini Quesadillas or Chicken Fajita Tacos.
Ingredients
- Bell peppers - use any color of bell peppers - green, red, orange, yellow, or a colorful combination.
- Onions - red onions are traditional, but yellow or white onions are fine too.
- Olive oil -Chipotle uses rice bran oil but I'm using readily available olive oil. It's best to use an oil with a high smoke point.
- Oregano - fresh or dried oregano are both delicious (Chipotle uses dried). Amounts for both fresh and dried are included in the recipe card.
How to prepare
- Slice the peppers. Cut off the top of the pepper and remove the seeds. Cut each side off of the ribs and slice crosswise into slices.
- Slice the onions. Cut off the stem end. Cut the onion in half lengthwise (from stem to root). Remove the paper skin. Place the cut side face down and slice crosswise into slices. For larger onions (like those in these photos), make another lengthwise cut (without cutting through the root) and then make crosswise slices.
- Use a cast-iron skillet. A very hot cast-iron pan is the key to getting some char on the veggies. If cooked over a lower heat, the peppers and onions would steam and soften and wouldn't have any charred bits and the crisp-tender texture we are going for.
- Heat pan over medium-high heat. Add the oil and peppers and onions. Season with oregano. Cook for 8-10 minutes, stirring occasionally until the veggies are slightly charred and are crisp-tender. Taste for seasoning and add more salt and oregano if desired.
How to serve
Chipotle fajita veggies are incredibly versatile. Serve as a side dish with steak or chicken, or add to quesadillas, tacos, or fajitas. Add to casseroles, frittatas, or use in rice bowls.
How to store
It's best to eat fajita veggies immediately after cooking to enjoy their crisp-tender texture. However, you can store leftovers in an airtight container in the refrigerator for up to three days.
FAQs
It's best to serve the veggies immediately after cooking so they retain their crisp-tender texture. But you can certainly prep the peppers and onions ahead of time and store them in the refrigerator for 1-2 days.
No, these veggies are mild. Bell peppers and red onions have a mild sweetness and oregano has an earthy flavor.
These peppers and onions are made with just three ingredients - olive oil, oregano, and salt - with no other additives. When considering your dietary needs, keep in mind these veggies are sauteed in olive oil - 3 tablespoons for a full skillet of veggies.
Equipment
Cast iron skillet | Measuring spoons
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Chipotle Fajita Veggies
Ingredients
- 3 tablespoons olive oil
- 3 green bell peppers
- 2 red onions
- 1 teaspoon dried oregano (or ¾-1 tablespoon fresh oregano, chopped)
- ⅛ teaspoon salt
Instructions
- Slice the peppers: cut the top off and remove the seeds. Cut each side off of the ribs and cut crosswise into slices, about ¼-inch wide.
- Slice the onions: Cut off the stem end. Cut the onion in half lengthwise (from stem to root). Remove the paper skin. Place the cut side face down and slice crosswise into slices. For larger onions, make another lengthwise cut (without cutting through the root) and then make crosswise slices.
- Heat a cast-iron skillet over medium-high heat. Add the oil and the sliced onions and peppers. Season with salt and oregano.
- Cook for 8-10 minutes, stirring occasionally until the veggies are slightly charred and are crisp-tender. Taste for seasoning and add more salt and oregano if desired.
- Serve immediately.
Notes
- It's best to serve the veggies immediately after cooking so they retain their crisp-tender texture. But you can certainly prep the peppers and onions ahead of time and store in the refrigerator for 1-2 days.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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