Chicken Fajitas
If you are looking for a way to use up the extra peppers and onions you have, Brenda highly recommends making these chicken fajitas. It’s the perfect dish to share with friends and family.
Chicken Fajitas
Prepare one batch of Tortillas: Tex-Mex style
Follow directions to make twenty 5” tortillas
OR use pre-packaged flour tortillas (Mission brand recommended)
Prepare one single batch of Fajita Seasoning
OR if you’ve got some mix already prepared
OR use a packet of Fajita Seasoning Mix
To a large [non-stick] skillet, heated to medium, add:
1 Tbsp oil
~1 cup red bell pepper, julienned
~1 cup green bell pepper, julienned
~1 cup onions, julienned
Sauté until crisp-tender. Transfer to serving dish & cover to retain heat. Set aside.
To that same skillet, heated to medium, add:
1 tsp oil
1 lb chicken breast, cut into 1/2” strips
Cook chicken, turning frequently, until it is evenly browned (~8 minutes). Reduce heat to medium-low and add:
1/4 cup chicken broth
~1 Tbsp fajita seasoning mix
Stir together well. Cover and simmer for ~2-4 minutes, stirring periodically, until chicken is cooked through.
While chicken cooks, prepare serving platter:
Tortillas, warmed
Sautéd onions & peppers
Sour Cream
Salsa
Guacamole
Tomatoes, diced
Lettuce, shredded
Cheese, grated
Transfer cooked chicken to serving dish* and serve hot.
Brenda’s tips:
Serving size: 4
*Recommended to cook everything in a non-stick skillet and, while cooking, heat an empty cast iron skillet in the oven at 300F. Once chicken is cooked, remove cast iron skillet from oven, add ~1 tsp of oil to coat bottom. Pour cooked chicken into hot cast iron skillet to serve.
Window’s to B’s kitchen . . .
