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Buffalo Chicken Fajitas

Doused in buffalo sauce and nestled in a chewy tortilla, this mash-up of game day classics can easily be scaled up or down, depending on your number of guests.

  • Total Time:
  • Servings: 4

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  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup Frank’s RedHot or other hot sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, sliced in strips
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced
  • Kosher or sea salt
  • Fresh cracked black pepper
  • Flour or corn tortillas, for serving
  • Shredded cheese and sour cream, for serving (optional)
  • Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)


  1. Make the Buffalo Sauce Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Stir in the hot sauce, Worcestershire sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
  3. Make the Fajitas Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
  4. Stir in the buffalo sauce and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
Contributed By Photo © Todd Porter & Diane Cu

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