This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsor companies to aid in the creation of Tangerine Hatch Chile Grilled Chicken Fajitas. This post contains affiliate links where I would receive a small commission, at no additional charge to you, if you purchase thorough the link.
My son has been asking for fajitas for some time now. The first time I made chicken fajitas was a few years ago after having a terrible meal in a restaurant. I made the comment that I could do them better and my son agreed. So I set out to try. After all, I couldn’t let him down. They were such a hit, he asks for them often. But sometimes days are long or busy and chicken fajitas never make it to the menu. But a few weekends ago, they finally did much to my son’s delight.
I thought the Not Ketchup Tangerine Hatch Chile grilling and dipping sauce would be the perfect flavor enhancer for the fajitas. But then I had the brilliant idea to mix the Not Ketchup with some sour cream, because I love sour cream on my fajitas. It added just a little more flavor with a little more kick. This Not Ketchup variety is not overly hot, which is good for us and for kids.
What I love about the Not Ketchup brand is there is no added sugar and no artificial sweeteners. The line is also perfect for diets such as Whole30 and paleo.
If you don’t have an outdoor grill, you can certainly cook the chicken on a grill pan on the stovetop and sauté the peppers and onions in a skillet on the stove too.
Ingredients
- 4 boneless, skinless chicken breasts
- Not Ketchup Tangerine Hatch Chile
- Salt
- Pepper
- Green pepper, sliced
- Orange (or red or yellow) pepper, sliced
- 1 onion, sliced
- 1 tablespoon butter
- Sauce:
- 1/4 cup sour cream
- 2 tablespoons Not Ketchup Tangerine Hatch Chile
- Flour tortillas
Instructions
- Season chicken breasts with salt and pepper.
- In a cast iron pan, melt butter butter and saute peppers and onion over indirect heat on the grill.
- Place chicken on the grill and cook until done, brushing with Not Ketchup Tangerine Hatch Chile sauce in the last 5 - 10 minutes of cooking.
- Make sauce:
- In a small bowl, combine sour cream and Not Ketchup. Set aside.
- Assemble fajitas:
- Slice chicken breasts
- Warm tortillas.
- Spread sauce onto tortilla,
- Layer chicken, peppers and onions.
Other grilling recipes on Family Around the Table include French onion burger and a peach splash that uses grilled peaches.
See what the bloggers served up Monday for #BBQWeek
Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n’ Cooks
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons ‘R’ Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D’s Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Meat Lover’s Kebabs by Cindy’s Recipes and Writings
Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponosors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
It’s National Slow Cooking month! My Festive Foodie blogger friends and I have teamed up to share some great recipes to celebrate. Back in October I wrote my first post that used a slow cooker. In that post for 
Comfort food is today’s topic. It’s a topic I think is subjective. Everyone’s idea of comfort food is different. Some reach for 
If you’re not familiar with a guajillo chili, Wikipedia describes it as a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. Its heat is considered mild to medium. I often make gourmet oils for hostess and holiday gifts and realized I had none on the blog. So when I received the beautiful box of produce from 
I have a lot of favorite nuts. One of my favorite to cook with, and the one I use most often, is pecans. When I decided to do this event with the Foodie Extravaganza I went looking for a non-sweet recipe, because, well, it seems many of my recent posts have been sweet. Enter my Mom’s pecan chicken. I found the recipe card in her recipe box. I love looking through her recipes. It makes me feel close to her again.
