Chicken Sausage Fajitas with Chipotle Aioli

An easy fajita recipe full of sizzle and snap.

Chicken Sausage Fajitas with Chipotle Aioli

Prep Time: 10 min | Cook Time: 15 min | Servings: 1

The glorious sound of veggies frying in a skillet. The jolt of joy when you bite into the natural casing of a sausage. With respect to Taylor and Travis, this fall’s hottest coupling is the union of sizzle and snap. Together, they form the backbone of these easy weeknight chicken sausage fajitas. Inspired by another power couple (that’d be Tex and Mex), this family-friendly recipe brings together juicy onions, colorful peppers, and our Classic Roasted Chicken Sausage for a skillet full of bold flavor. The snap of sausage, the char on peppers and onions, the heat radiating from the pan—it’s all here, ready to turn a dull Tuesday into a feast for the senses.

Chef’s note: Our recipe also includes a zippy chipotle aioli to help liven things up even more. 

See Recipe

SERVING MULTIPLIER:

1X
2X
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4X
FAJITAS FILLING
1 package Classic Roasted Chicken Sausage
8 6” flour tortillas
2 tablespoons extra virgin olive oil
1 cup yellow onions thinly sliced
0.5 sweet red peppers, ½” sliced
0.5 cup sweet yellow peppers, ½” sliced
0.25 cup jarred pickled jalapeño rings
2 tablespoons pickled jalapeño juice from jar
0.13 teaspoon kosher salt
0.13 teaspoon ground black pepper
CHIPOTLE AIOLI
0.75 cup mayo
0.75 teaspoon red wine vinegar
0.75 teaspoon honey
2.25 teaspoons chipotle hot sauce
1 clove minced garlic
0.5 teaspoon ancho or chili powder

Instructions

Prep Time: 10 min | Cook Time: 15 min | Servings: 1
1
Cook the sausage: Cut chicken sausage in half lengthwise, then slice into ½-inch pieces. Heat a nonstick sauté pan over medium, sear until golden brown and heated through (about 2–3 minutes). Remove sausage but keep the drippings.
2
Fry up the veggies: Add olive oil to the pan with the sausage drippings. Bring to medium heat until lightly smoking, then toss in onions and red/yellow peppers. Sauté 5–6 minutes, until tender with browned edges. Season with salt and pepper.
3
Mix it together: Return sausage to the pan with the peppers and onions. Cook until hot throughout, then remove from heat. Stir in pickled jalapeños and a splash of the brine for a tangy kick. Keep warm.
4
Warm your tortillas: Heat a heavy pan over medium-high until lightly smoking. Toast tortillas one at a time, 45 seconds per side, until edges char. Transfer to a plate, cover with a towel to keep warm.
5
Make the aioli: Stir aioli ingredients together in a small bowl until smooth. That's it!
6
Assemble your fajitas: Spread 1 heaping teaspoon of chipotle aioli on a warm flour tortilla. Add a generous mound of chicken sausage, peppers, and onions. Top with hot sauce and a squeeze of lime. Fold, bite, and repeat.