Ingredient: flour tortillas, warmed

When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.

Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.

Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.

The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.

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Chicken Fajitas

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Mexican, Spanish

Servings

MetricUS Imperial

Ingredients

• 4 Tbsp vegetable oil, divided
• 2 Tbsp lemon juice
• 1 1/2 tsp seasoned salt
• 1 1/2 tsp dried oregano
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp Paprika
• 1/2 tsp crushed red pepper flakes, optional
• 680 grams chicken breasts, B/S, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup onion, chopped
• 6 - 8" flour tortillas, warmed
• cheddar cheese, shredded
• taco sauce OR salsa
• guacamole OR sour cream

Course Lunch, Main Dish Cuisine American, Mexican, Spanish Servings MetricUS Imperial Ingredients 4 Tbsp vegetable oil, divided 2 Tbsp lemon juice 1 1/2 tsp seasoned salt 1 1/2 tsp dried oregano 1 1/2 tsp cumin 1 tsp garlic powder 1/2 tsp chili powder 1/2 tsp Paprika 1/2 tsp crushed red pepper flakes, optional 680 grams chicken breasts, B/S, cut into thin strips 1/2 medium sweet red pepper, julienned 1/2 medium green pepper, julienned 4 green onions, thinly sliced 1/2 cup onion, chopped 6 - 8" flour tortillas, warmed cheddar cheese, shredded taco sauce OR salsa guacamole OR sour cream

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.

Recipe Notes

• This recipe can also be found on the  tasteofhome.com  website.