Recipes and Cooking Grilled Chicken-Finger Fajitas with Peppers and Onions 4.2 (19) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 12, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Grill Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 8 fajitas Jump to Nutrition Facts Ingredients ½ cup Mexican crema or sour cream 2 teaspoon taco seasoning or Mexican seasoning blend 1 pound chicken breast tenderloins 2 tablespoon fajita seasoning blend 2 tablespoon olive oil 2 tablespoon lime juice 1 tablespoon bottled hot sauce (such as Cholula) 1 fresh poblano pepper, stemmed, quartered lengthwise, and seeded* 1 red sweet pepper, stemmed, quartered lengthwise, and seeded 1 onion, peeled and cut crosswise into 1/3-inch-thick rings Olive oil Salt 8 6-7 inch flour tortillas Guacamole Shredded cheese Salsa or pico de gallo Directions In a small bowl stir together the Mexican crema and taco seasoning; set aside. In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside. Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill. Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter. Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through. Chop vegetables into bite-size pieces and place in a serving bowl. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 785 Calories 47g Fat 64g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 785 % Daily Value * Total Fat 47g 60% Saturated Fat 13g 65% Cholesterol 86mg 29% Sodium 1976mg 86% Total Carbohydrate 64g 23% Total Sugars 9g Protein 28g Vitamin C 117.5mg 588% Calcium 232.2mg 18% Iron 4.5mg 25% Potassium 764mg 16% Folate, total 133.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.