Ingredients: |
Ingredients: 1 1/2 pounds boneless, skinless chicken breast, sliced thin
2 teaspoons ground chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons salt
1 teaspoon pepper, white if you have it on hand but not necessary
2 tablespoons vegetable oil
1 green pepper, sliced thin
1 red pepper, sliced thin
1 orange pepper, sliced thin
2 medium onions, sliced thin or wedged
10 inch flour tortillas, warmed
Shredded Cheddar, American or Mexican blend cheese
Sour Cream
Refried Beans, optional, see below
Shredded Lettuce, optional
Diced tomatoes, optional
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Directions: |
Directions:Slice all meat and vegetables into long strips so your fajitas look full and appetizing. In a large resealable plastic bag, add all spices and shake to combine. Add chicken and shake to cover all pieces as well as possible. Return to refrigerator and let stand for at least 2 hours. Drizzle oil in large saute pan and heat to medium hot. Add chicken strips and fry until juices run clear. Remove and set aside. Add vegetables and fry until crisp tender. Add chicken and combine. Serve hot on warm tortillas.
To warm a tortilla if you do not put them in an oven, turn your stove burner on low, lay tortilla on burner and turn frequently to keep it from burning. Do not burn your fingers as you might be tempted to turn the tortillas with your fingers as I do.
You can use canned refried beans for your fajitas, but to make them taste more like fresh, remember this rule. You have to add a little bacon fat or drippings into the frying pan first before frying the beans. Then slowly bring the beans up to temperature by gently "frying" the beans in the bacon fat. So good to eat but not very good for you which is why I show them as optional in this recipe. |
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