Chicken and Pepperoni Fajitas

Chicken and Pepperoni Fajitas are a delicious twist on traditional Mexican-style fajitas, combining tender chicken, spicy pepperoni, colourful bell peppers and onions. A tasty blend of spices adds plenty of flavour, while a thick, creamy cheese sauce makes these fajitas wonderfully indulgent. Serve the filling inside warm tortillas for a fun, filling and flavour-packed meal.

Prep Time 20

Cook Time 25

Total Time 45

Servings People

Ingredients

Fajita Filling Ingredients:

600 g chicken breasts skinless boneless
150 g pepperoni sliced
1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1 large onion
2 cloves garlic finely chopped
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli powder
1 tsp dried oregano
½ tsp ground coriander
½ tsp salt
½ tsp black pepper
1 tbsp tomato purée
100 ml chicken stock
8 large flour tortillas

Cheese Sauce Ingredients:

40 g butter
40 g plain flour
400 ml milk
150 g mature Cheddar cheese grated
50 g Monterey Jack or mozzarella grated
½ tsp smoked paprika
¼ tsp chilli powder
salt to taste
black pepper to taste

Optional Toppings:

Instructions

Prepare the Chicken and Vegetables:

Trim any excess fat from the chicken breasts and cut them into thin strips.
600 g chicken breasts
Slice the pepperoni into thin pieces. Remove the seeds from the bell peppers and cut them into strips.
150 g pepperoni, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium green bell pepper
Peel and slice the onion, then finely chop the garlic.
1 large onion, 2 cloves garlic
Mix the smoked paprika, cumin, chilli powder, oregano, coriander, salt and black pepper in a small bowl.
1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chilli powder, 1 tsp dried oregano, ½ tsp ground coriander, ½ tsp salt, ½ tsp black pepper

Cook the Filling:

Heat the olive oil in a large frying pan over a medium-high heat.
2 tbsp olive oil
Add the chicken strips and cook for around 5–7 minutes. Turn regularly until the chicken is lightly browned and almost cooked through.
Add the pepperoni and cook for another 2–3 minutes. Allow the pepperoni to release some of its delicious oils into the pan.
Add the sliced onion and bell peppers. Stir everything together and cook for approximately 5 minutes.
Add the chopped garlic and cook for another minute. Take care not to let the garlic burn.
Sprinkle over the spice mixture and stir thoroughly. Cook for 1–2 minutes so the spices become fragrant.
Stir in the tomato purée and chicken stock. Reduce the heat slightly and allow everything to simmer for around 5 minutes.
1 tbsp tomato purée, 100 ml chicken stock
Continue cooking until the chicken is completely cooked and the peppers are tender but still have a little bite.

Make the Cheese Sauce:

While the filling cooks, melt the butter in a saucepan over a medium heat.
40 g butter
Add the flour and whisk continuously for about 1 minute to form a smooth paste.
40 g plain flour
Gradually add the milk while whisking. Continue until the sauce becomes smooth and begins to thicken.
400 ml milk
Reduce the heat and add the grated Cheddar and Monterey Jack or mozzarella.
150 g mature Cheddar cheese, 50 g Monterey Jack
Stir until the cheese has completely melted and the sauce is thick and creamy.
Add the smoked paprika and chilli powder. Season with salt and black pepper to taste.
½ tsp smoked paprika, ¼ tsp chilli powder, salt, black pepper

Assemble the Fajitas:

Warm the tortillas according to the packet instructions. Alternatively, heat each tortilla briefly in a dry frying pan.
8 large flour tortillas
Place a generous amount of the chicken and pepperoni filling down the centre of each tortilla.
Spoon some of the thick cheese sauce over the filling.
Add any optional toppings, such as fresh chilli, coriander or spring onions.
fresh chilli, fresh coriander, spring onions
Fold the bottom of each tortilla upwards, then fold in the sides and roll tightly.
Serve immediately with lime wedges and any additional toppings.
Sour cream, Lime wedges, cheese

Equipment

Notes

Cook's Tips:

Chicken: Cut the chicken into similar-sized strips so everything cooks evenly.

Pepperoni: Use either mild or spicy pepperoni depending on how much heat you enjoy.

Spice level: Increase the chilli powder for more heat or reduce it for a milder family-friendly version.

Cheese sauce: Keep the heat fairly low once the cheese is added. This helps prevent the sauce from becoming grainy.

Vegetables: Do not overcook the peppers. Keeping a little bite gives the fajitas a much better texture.

Tortillas: Warm tortillas are easier to fold and less likely to split.

Extra indulgence: Add a little more grated cheese over the filled tortillas before serving.

Leftovers: Store the filling separately from the tortillas and cheese sauce. Reheat thoroughly before serving.

Serving Ideas:

Serve the Chicken and Pepperoni Fajitas with a selection of Mexican-inspired sides. Mexican rice, seasoned wedges, corn or a simple mixed salad all work particularly well.

For a fresher contrast, add guacamole, tomato salsa or sour cream. A squeeze of fresh lime over the finished fajitas also cuts through the richness of the cheese sauce beautifully.

For an especially indulgent meal, serve the fajitas alongside seasoned potato wedges and extra cheese sauce for dipping.

Nutrition