Fajita is a Mexican dish consisting of seasoned meat strips, grilled with chopped vegetable and wrapped in a soft tortilla. Often served with condiments such as cheese, salsa, guacamole and sour cream. The first time I tasted a chicken fajita omelette was at IHOP (International House Of Pancakes) in Dubai and loved it at the first bite. The omelette roll was filled with grilled fajita-seasoned chicken breast strips, onions, fresh green peppers with salsa and a blend of cheeses. Topped with sour cream and served with either buttermilk pancakes, hash browns, toast or fresh seasonal mixed fruit. Perfect for a brunch, lunch or dinner.
With no IHOP restaurants near us and the chicken fajita omelette leaving a lingering taste in my mouth, I decided to replicate it at home. The outcome was successful with the family enjoying the fajita stuffing along with the omelette. I have used boneless chicken thighs since they are more flavourful and moist. The filling can be prepared on the stovetop or grilled in the oven. Quick and easy to prepare, so delicious and substantial. Now, a family favourite!!!
With no IHOP restaurants near us and the chicken fajita omelette leaving a lingering taste in my mouth, I decided to replicate it at home. The outcome was successful with the family enjoying the fajita stuffing along with the omelette. I have used boneless chicken thighs since they are more flavourful and moist. The filling can be prepared on the stovetop or grilled in the oven. Quick and easy to prepare, so delicious and substantial. Now, a family favourite!!!
Stovetop Filling
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Filling grilled in the oven
Chicken Fajita Omelette
(Serves 4 or 6)
Omelette
Ingredients:
12 large eggs
1/4 cup spring greens (chopped)
1/4 cup shredded tex mex cheese
4 tablespoons butter
pepper powder
salt
salsa and sour cream (for serving)
Chicken Filling
Ingredients:
950 grams boneless chicken thighs or breasts
1 large onion (sliced)
2 jalapenos peppers or green chillies
1/2 red bell pepper (sliced)
juice of 1/2 a lime
2 tablespoons oil or extra-virgin olive oil for grilling
salt
Fajita Seasoning:
1 1/2 teaspoons cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chilli powder
1/2 teaspoon paprika powder
1/4 teaspoon pepper powder
1 1/2 teaspoons dried oregano
Filling
Method:
Cut chicken into strips, wash, drain well and season with salt. Add all the ingredients listed under fajita seasoning along with lime juice. Mix well and refrigerate chicken for an hour.
Chicken can be cooked in a skillet or grilled in the oven.
Stovetop:
Heat oil in a pan on medium-high and add the chicken strips. When almost done and moisture completely absorbed, stir in the onion, jalapenos and red bell pepper. Cook for a couple of minutes. Check for seasoning and add salt.
Oven:
Mix olive oil, onion, jalapenos and red bell pepper with the seasoned chicken strips. Sprinkle some salt.
Adjust the oven rack to the topmost position and set the oven to broiler mode at 500 F or 260 C.
Spread on a baking sheet and broil or grill using the top heating element for 5 to 6 minutes or until chicken has been cooked through. Every two minutes, remove the baking sheet and stir. The onion and red bell pepper tips tend to burn quickly. Hence, keep a watchful eye.
Omelette
Using a fork, beat three eggs in a bowl with 1 tablespoon of spring onion greens, 1 tablespoon of cheese, salt and pepper powder.
On medium flame, heat 1 tablespoon butter in an 8-inch non-stick skillet. Add the egg mixture and cover the pan. When the top is set, flip omelette in a plate or cutting board. The top set side will be underneath. Place 3 to 4 tablespoons of filling along one side of the slightly brown side of the omelette. Roll to enclose the chicken filling and slide the omelette onto a serving plate, seam side down.
Serve drizzled with some salsa and top with a dollop of sour cream. Alternatively, the salsa can be served at the side along with pancakes, waffles or slices of toast.
Continue the above with rest of the eggs.
To make for four, use three eggs to make one omelette. For six people, use two eggs for each omelette and distribute filling accordingly.
Note:
(Serves 4 or 6)
Omelette
Ingredients:
12 large eggs
1/4 cup spring greens (chopped)
1/4 cup shredded tex mex cheese
4 tablespoons butter
pepper powder
salt
salsa and sour cream (for serving)
Chicken Filling
Ingredients:
950 grams boneless chicken thighs or breasts
1 large onion (sliced)
2 jalapenos peppers or green chillies
1/2 red bell pepper (sliced)
juice of 1/2 a lime
2 tablespoons oil or extra-virgin olive oil for grilling
salt
Fajita Seasoning:
1 1/2 teaspoons cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chilli powder
1/2 teaspoon paprika powder
1/4 teaspoon pepper powder
1 1/2 teaspoons dried oregano
Filling
Method:
Cut chicken into strips, wash, drain well and season with salt. Add all the ingredients listed under fajita seasoning along with lime juice. Mix well and refrigerate chicken for an hour.
Chicken can be cooked in a skillet or grilled in the oven.
Stovetop:
Heat oil in a pan on medium-high and add the chicken strips. When almost done and moisture completely absorbed, stir in the onion, jalapenos and red bell pepper. Cook for a couple of minutes. Check for seasoning and add salt.
Oven:
Mix olive oil, onion, jalapenos and red bell pepper with the seasoned chicken strips. Sprinkle some salt.
Adjust the oven rack to the topmost position and set the oven to broiler mode at 500 F or 260 C.
Spread on a baking sheet and broil or grill using the top heating element for 5 to 6 minutes or until chicken has been cooked through. Every two minutes, remove the baking sheet and stir. The onion and red bell pepper tips tend to burn quickly. Hence, keep a watchful eye.
Omelette
Using a fork, beat three eggs in a bowl with 1 tablespoon of spring onion greens, 1 tablespoon of cheese, salt and pepper powder.
On medium flame, heat 1 tablespoon butter in an 8-inch non-stick skillet. Add the egg mixture and cover the pan. When the top is set, flip omelette in a plate or cutting board. The top set side will be underneath. Place 3 to 4 tablespoons of filling along one side of the slightly brown side of the omelette. Roll to enclose the chicken filling and slide the omelette onto a serving plate, seam side down.
Serve drizzled with some salsa and top with a dollop of sour cream. Alternatively, the salsa can be served at the side along with pancakes, waffles or slices of toast.
Continue the above with rest of the eggs.
To make for four, use three eggs to make one omelette. For six people, use two eggs for each omelette and distribute filling accordingly.
Note:
- The omelette in the picture is made with three eggs.
- Chicken can be substituted with beef.
- Tex Mex cheese is a blend of shredded mozzarella, cheddar and monterey jack.
- Eight boneless chicken thighs were used weighing 950 grams.
