Five-Pepper Fajitas

The “five pepper” name comes from stacking heat and flavor from multiple sources: red, yellow, and green bell peppers, fresh jalapeño, and cracked black pepper. Each one brings something different to the pan, from sweet and mild to sharp and spicy, giving these fajitas more depth than a single-pepper version.

The chicken gets tossed with fresh lime juice, crushed garlic, scallions, and cumin before cooking. No long marinade needed here. The acid from the lime seasons the surface while the cumin and garlic get absorbed into the chicken chunks as they sauté alongside the peppers.

Whole wheat tortillas warmed in the oven while the filling cooks is a smart move. Wrap them in a damp dishcloth on an ovenproof plate at the lowest oven setting. They come out soft and pliable instead of cracking when you roll them.

Top each fajita with fresh cilantro, diced tomato, and salsa before rolling. The raw toppings add a cool, fresh contrast to the hot, sautéed filling.

Pro Tips

• Cut the chicken into uniform ½-inch pieces so everything cooks at the same rate
• Adjust the jalapeño to your heat tolerance. The recipe gives a range, so start small and add more if you want fire
• Slice the bell peppers into even strips for consistent cooking and easy rolling
• Don’t crowd the pan. The chicken and peppers need space to sauté, not steam

Variations

• Steak fajitas: Swap chicken for thin-sliced flank steak for a bolder, meatier filling
• Extra heat: Add a seeded habanero for a sixth pepper and serious spice
• Low-carb: Skip the tortillas and serve the pepper-chicken mixture over rice or a bed of greens