Fajitas - a year-round favorite!!
Fresh ingredients and Mexican food simply go together! Here is a recipe that is quick to put together. Veggies can be prepped ahead of time and stored in glass containers to make lunch or supper super easy, super delish! Paired with fresh salsa and fresh guacamole, you will not find finer food outside of your own kitchen!
Garden Fresh Chicken Fajitas
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
2 tsp freshly pressed garlic cloves
1 large onion (approximately 2 cups of onion strips)
1 medium red bell pepper
1 medium green bell pepper
1.5 lbs thin boneless, skinless chicken breasts or chicken tenders
Drizzle of olive oil
1-2 TBSP Chipotle, southwestern or Mexican seasoning
6 oz cheddar cheese, grated
1 cup sour cream and/or guacamole
1 cup salsa (or diced fresh tomatoes)
Cilantro as garnish
12 - 6-7" flour tortillas
Press the garlic, set aside.
Drizzle the chicken breasts or tenders with olive oil in a bowl and add the seasoning, stirring to coat. Choose your cooking method: To cook in the oven: Bake on a stoneware pan or casserole dish for 25-30 minutes uncovered at 350°. To cook on the stovetop: Saute in a skillet, turning once. To cook in a grill pan: Preheat grill pan and press on medium high heat. Remove the grill press and lay the chicken breasts or tenders into the hot pan, then top with the hot grill press. Set the timer for 3 minutes. Remove the grill press and turn the chicken over. Add the grill press and time for another 3 minutes. Remove promptly from the pan and set aside, covered.
While the chicken is cooking: remove the stem of the bell peppers, cut in half, cut into strips. Cut the onions in strips and separate. When the chicken is completed, add the bell pepper and onion slices, with the pressed garlic to the grill pan, add the grill press and cook for 2-3 minutes (or saute in a pan).
Warm the tortillas for a few seconds in the microwave.
To assemble Fajitas:
Cut the chicken into strips.
Spread each tortilla with ~ 1 TBSP sour cream and lay the chicken strips in the center of the tortilla, followed by the sautéed bell pepper and onion.
Add grated cheese, salsa and finish with cilantro garnish.
Dine Mexican Ole tonight!