These copycat Chipotle Fajita Veggies require just five ingredients and fifteen minutes to prepare. Enjoy this popular restaurant side dish at home by adding these veggies to tacos, fajitas, and rice bowls or serving alongside steak or chicken.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
I'm a little obsessed with Chipotle, especially the burrito bowls. I love customizing my meal with all 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 are 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 bell peppers—green, red, orange, yellow, or a colorful combination.
- Red onions are traditional, but yellow or white ones are fine.
- Olive oil -Chipotle uses rice bran oil, but I use readily available olive oil. It's best to use an oil with a high smoke point.
- Oregano - Fresh or dried oregano is delicious (Chipotle uses dried). The recipe card includes amounts for both fresh and dried.
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, not have any charred bits, and would not have the crisp-tender texture we are going for.
- Heat pan over medium-high heat. Add the oil, 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.
Serving
Chipotle fajita veggies are incredibly versatile. Serve them as a side dish with steak or chicken, or add them to mini quesadillas, ground chicken fajita tacos, or halloumi fajitas. You can also add them to casseroles, quiches, or rice bowls.
Storage
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.
Recipe 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.
Related recipes
Craving more? Subscribe to My Casual Pantry to receive the latest recipes and ideas directly in your inbox.
📖 Recipe Card
Chipotle Fajita Veggies
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
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 Kosher 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 on the exact amounts and specific ingredients used.
Comments
No Comments