Chipotle Fajita Veggies
My version of Chipotle's fajita veggies: green bell pepper and red onion cut into strips at a ratio of 3 to 2 by weight, cooked until they have color but still have some crunch, then seasoned with salt and oregano. It serves 4 and takes about 20 minutes.
Servings 4 servings
Calories 50kcal
Equipment
- 1 12-inch frying pan
- 1 Tongs
Ingredients
Fajita Veggies
- 2 green bell peppers ¼-inch strips
- 1 small red onion ¼-inch strips
- neutral oil
- ¾ teaspoon Morton kosher salt
- ¼ teaspoon Mediterranean oregano
Instructions
Cook the Fajita Veggies
- Slice the bell peppers and red onion into ¼-inch strips. The Chipotle ratio is 3 parts bell pepper to 2 parts red onion by weight.
- Heat neutral oil in a large pan over medium-high heat. Add the pepper and onion slices and leave undisturbed for about 2 minutes to let them caramelize. Stir, then leave for another 2 minutes. Continue cooking until they have color but still have some crunch. Season with salt and oregano off the heat.
Video
Notes
The ratio: I was told Chipotle's fajita veggies are really a ratio by weight: 3 parts green bell pepper to 2 parts red onion, both cut into strips about ¼ inch wide.
The one thing to watch: Leave them alone for a couple of minutes at a time so they brown a little, and stop while they still have some crunch, before they go limp and soggy.
The oregano: From what people who've worked at Chipotle have said, they use McCormick's Mediterranean oregano. Mexican oregano has a stronger flavor.
The salt: People who've worked at Chipotle have said it uses Morton's coarse kosher salt, so the salt on this card is Morton kosher salt (about 4.8 grams a teaspoon). If you only have Morton table salt, use about a fifth less by the spoon.
Storage: 3 to 4 days in a covered container in the fridge (the USDA's guidance for cooked leftovers); reheat to 165°F.
Made this? Tap a star at the top of this card to rate it.
Nutrition
Serving: 1g | Calories: 50kcal