NM Hatch Green Chile
Grilled Chicken Fajitas

Courtesy of Bueno Foods


1 Fajita


35 minutes


13 oz. Green Chile


  • ¼ cup low sodium soy sauce
  • ¼ cup low sodium teriyaki sauce
  • 4 chicken breasts skinless, boneless, without rib meat
  • 1 Tbsp. vegetable oil
  • 1 cup onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 13 oz. BUENO® Hatch Autumn Roast® Green Chile thawed*, drained
  • 1 pkg. BUENO® Grandma’s® 100 Calorie Tortillas


Mix sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes. Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken to brown edges. Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender. Add desired amount of drained green chile to skillet. Simmer for 5 minutes. Divide fajita mixture evenly among tortillas. Fold.