These Chicken Fajita Sandwiches are made with chicken fajita fixings piled on bread, with a slightly spicy chipotle aioli and pepper jack cheese, and then baked until toasty, melty, and perfect.
I posted a quick and easy Chicken Fajita recipe a few weeks ago, and today, I have a little variation on that recipe for you: Chicken Fajita Sandwiches.
If you’re a fajita lover and a hot sandwich fan like I am, you’re going to like this recipe, because you take chicken fajita fixings, pile them on bread, add a slightly spicy chipotle aioli and pepper jack cheese, and then bake it all together until it’s toasty, melty, and perfect.
You Might Also Enjoy: Steak Fajitas
You can make this recipe with fajita leftovers if you don’t want to eat exactly the same meal two nights in a row or make up a fresh batch of fajita veggies and chicken for the sandwiches.
Just try not to eat all the chicken slices off the cutting board before you can get those sandwiches assembled…
This recipe calls for chicken thighs for the fajita chicken because thighs are incredibly forgiving to cook and come out tender and moist without much babysitting, but if you have chicken breasts you want to use up, you can use those as well.
Season the chicken according to the recipe and then cook the breasts following my How to Cook Chicken Breasts for Salads and Sandwiches post.
What to Serve With Chicken Fajita Sandwiches
These are pretty filling sandwiches, so you really don’t need tons of sides to go with these. If you want something quick, Microwave Corn on the Cob is always a good sandwich side, or add a quick side salad with a southwestern dressing. And for dessert, you can’t go wrong with a small batch of brownies .
You Might Also Enjoy
- Shredded Beef Burritos
- Homemade Barbacoa
- Carne Asada Sandwich
- Chipotle Chicken Tacos
Recipe Notes
- Use whatever bread type you’d like here. I’m a fan of telera rolls, but you can slice up a large loaf of French bread or use whatever sort of bakery rolls your store has on hand. Sourdough would also be a good option, though you might have to double the chicken to have enough for four full sandwiches on sourdough.
- Leftover aioli will keep in an airtight container in the fridge for a day or two. It’s great on just about any savory sandwich and can also be used as a dipping sauce for fries and onion rings.
- Save any leftover veggies and add them (warmed) to omelets and scrambled eggs with cheese.
Ingredients
Chicken
- ▢ 4 large boneless skinless chicken thighs
- ▢ Taco seasoning *
- ▢ 1 tablespoon vegetable oil
Fajita Vegetables
- ▢ 1 tablespoon vegetable oil
- ▢ 1/2 large onion sliced
- ▢ 2 bell peppers (any color) sliced
- ▢ 1/2 teaspoon taco seasoning
Chipotle Aioli
- ▢ 1/2 cup ( 112g ) mayonnaise
- ▢ 2 cloves garlic pressed
- ▢ 1 tablespoon lemon or lime juice
- ▢ 1/4 teaspoon chipotle chili powder * plus more to taste
- ▢ Salt and pepper
Sandwiches
- ▢ 4 telera, ciabatta, or french rolls, sliced*
- ▢ 4 slices pepper jack or Monterey jack cheese
Instructions
Chipotle Aioli
- Preheat oven to 350°F. In a small bowl, stir together mayonnaise, crushed garlic, lemon or lime juice, and chipotle chili powder. Add salt and pepper to taste and more chipotle chili powder for more spice if desired. Set aside.
Fajita Filling
- Sprinkle taco seasoning over chicken thighs until lightly coated on all sides. In a large skillet over medium-high heat, heat oil. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until an instant-read thermometer inserted into the center of the meat reads 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn down the heat slightly.
- While your meat cooks, in another large skillet, heat oil over medium heat and add onion and bell peppers. Sprinkle with taco seasoning and toss to coat. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
- For softer vegetables, turn heat down to medium once the vegetables are browned so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.
Assemble Sandwiches
- Slice chicken thighs into strips. Spread aioli over both sides of each roll and layer chicken, fajita vegetables, and cheese on the bottom half of each roll. Place rolls in the oven and bake for 5 to 6 minutes until cheese is melted and rolls are toasty.
- Serve and enjoy!
Notes
This small-batch quick and easy gravy recipe can be made in about 5 minutes with just 4 ingredients.
Last year, I published a post on How To Make Gravy from Drippings that you guys really seemed to love. So this year, as gravy season rolls around, I wanted to give you an alternative gravy recipe for those times you don’t have any meat drippings on hand.
This gravy’s not going to have the meaty, smokey flavor you get from using meat drippings, but it’s a great, creamy gravy that will absolutely satisfy your gravy cravings.
The Quickest Gravy
This gravy recipe’s made with a basic roux of flour and butter and a little milk and chicken broth (or water). It will take you all of 5 minutes to make, so if you realize your mashed potatoes seem a little dry or your rotisserie chicken could use a little richness, this recipe has your back.
As written, this recipe will make a little less than a cup of gravy, enough for 2-3 medium servings, but it doubles or triples with no recipe changes except a slightly longer cooking time for the gravy to thicken.
How to Make Gravy From Scratch
- Start by melting butter in a medium skillet.
- Add flour and whisk until flour starts to turn golden. This step cooks out the raw flour taste from your gravy. If you ever make something with a roux base and the finished product tastes like flour to you, it probably didn’t cook quite long enough at this step.
- Finally, add milk and chicken broth or water, whisking constantly so no lumps form, and cook until mixture begins to thicken, about 3 to 6 minutes. Add optional garlic and generously salt and pepper to taste.
And done, time to spoon over something delicious like Mashed Potatoes , Roasted Chicken , or Biscuits.
Ingredients
- ▢ 2 tablespoons ( 1oz ) butter
- ▢ 2 tablespoons ( 15g ) all-purpose flour
- ▢ 3/4 cup milk any percentage*
- ▢ 1/2 cup chicken broth or water
- ▢ 1/8 teaspoon garlic powder
- ▢ Salt and pepper
Instructions
- In a medium skillet over medium heat, melt butter. Whisk in flour and cook for 30 seconds to 1 minute until flour starts to turn golden.
- Whisk in milk and broth, beating out any lumps as they form. Continue to cook, whisking constantly, until mixture begins to bubble and thickens to the consistency of thin gravy (mixture will thicken further as it cools), 3 to 6 minutes.
- Remove from heat and whisk in garlic, and salt and pepper to taste.
- Serve over mashed potatoes, biscuits, or meat, and enjoy!
Notes
Microwave carrots are one of the quickest and easiest ways to add some veggies to your plate. The bright and sweet combo of steamed carrots with a tab of butter and sprinkle of salt and fresh ground pepper is total comfort food and absolutely worth the (extremely minimal) prep.
I have another quick and easy steamed vegetable recipe for you today: microwave carrots!
Microwave Carrots: The Easiest Way to Cook Carrots
This might not seem like the most glamorous way to cook your carrots, but friend, if you’re short on time, it is one of the quickest and easiest ways to get some veggies on your plate.
And bonus: cooking carrots this way is actually really delicious. The bright and sweet combo of the steamed carrots with a tab of butter and sprinkle of salt and fresh ground pepper is total comfort food, and absolutely worth the (extremely minimal) prep.
How to Steam Carrots in the Microwave
To make carrots in the microwave, you’ll just need carrots, water, butter, and salt and pepper.
- Peel your carrots and chop them into bite-size pieces.
- Place them in a microwave-safe bowl and add 2 tablespoons of water. Cover bowl with a microwave-safe plate and microwave for 3 minutes.
Let carrots sit for one minute before removing the plate, being very careful as steam trapped inside the bowl will be hot. You might want to use a towel or oven mitt to remove it.
Check your carrots for doneness. If they’re still a little too crisp for your liking, re-cover and put them in for another minute, again, being very careful when you remove the lid.
- Once the carrots are cooked to your preference, pour off any leftover water and add butter to the bowl. Stir it around until melted, sprinkle with salt, add pepper, and plate!
Wait, I like my carrots sweet!
If you’re a fan of sweet carrots, not a problem. You can also add a drizzle of honey or maple syrup alongside the melted butter or sprinkle with cinnamon sugar to taste.
More Microwaved Vegetable Recipes
Carrots aren’t the only veggie you can steam in the microwave. Try out these as well:
- How to Steam Broccoli in the Microwave
- How to Cook Corn in the Microwave <–My #1 favorite veggie for microwave cooking
- How to Steam Green Beans in the Microwave
- How to Steam Cauliflower in the Microwave
- How to Make a Microwave Sweet Potato
Recipe Notes
- This recipe as written serves one but doubles or triples with no changes necessary.
Ingredients
- ▢ 2 medium carrots peeled and chopped 1/2-inch
- ▢ 2 tablespoons water
- ▢ 1/2 tablespoon salted butter
- ▢ Salt and pepper
Instructions
- Place carrots and water in a medium microwave-safe bowl. Top with a microwave-safe plate and microwave for 3 minutes. Allow to sit for 1 minute. Very carefully remove plate (steam will be hot!) check carrots for doneness, and if necessary cook for 1 minute more with 1 minute rest.
- Drain excess water and add butter. Toss until butter is melted and carrots are coated. Sprinkle with salt and pepper to taste. Serve and enjoy!
Chicken Fajita Sandwiches
Ingredients
Chicken
- 4 large boneless skinless chicken thighs
- Taco seasoning *
- 1 tablespoon vegetable oil
Fajita Vegetables
- 1 tablespoon vegetable oil
- 1/2 large onion sliced
- 2 bell peppers (any color) sliced
- 1/2 teaspoon taco seasoning
Chipotle Aioli
- 1/2 cup ( 112g ) mayonnaise
- 2 cloves garlic pressed
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon chipotle chili powder * plus more to taste
- Salt and pepper
Sandwiches
- 4 telera, ciabatta, or french rolls, sliced*
- 4 slices pepper jack or Monterey jack cheese
Instructions
Chipotle Aioli
- Preheat oven to 350°F. In a small bowl, stir together mayonnaise, crushed garlic, lemon or lime juice, and chipotle chili powder. Add salt and pepper to taste and more chipotle chili powder for more spice if desired. Set aside.
Fajita Filling
- Sprinkle taco seasoning over chicken thighs until lightly coated on all sides. In a large skillet over medium-high heat, heat oil. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until an instant-read thermometer inserted into the center of the meat reads 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn down the heat slightly.
- While your meat cooks, in another large skillet, heat oil over medium heat and add onion and bell peppers. Sprinkle with taco seasoning and toss to coat. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
- For softer vegetables, turn heat down to medium once the vegetables are browned so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.
Assemble Sandwiches
- Slice chicken thighs into strips. Spread aioli over both sides of each roll and layer chicken, fajita vegetables, and cheese on the bottom half of each roll. Place rolls in the oven and bake for 5 to 6 minutes until cheese is melted and rolls are toasty.
- Serve and enjoy!
