Monday, April 29, 2013

Chicken Fajitas

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This week I'll be posting recipes that will be perfect for this weekend's Cinco de Mayo festivities. Fajitas are one of my favorite things to order at Mexican restaurants, but I'm always hesitant to order them. They are SO embarrassing! It's not just a normal size plate that comes out along with the rest of your table's entrees. It's an elaborate display steaming from a sizzling pan with sides and fajitas and all the fixings. If I want to be noticed, I might order them. But I'm so glad I have this homemade version because they're just as good and they save me some embarrassment. I hope you have some celebrations lined up this weekend that include plenty of Mexican food, margaritas and maybe a Dos Equis or two. Enjoy!

Printable Recipe 

  • 4 tbsp. canola oil, divided
  • 2 tbsp. lime juice
  • 1-1/2 tsp. seasoned salt
  • 1-1/2 tsp. dried oregano
  • 1-1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 onion, chopped
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream, for serving

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. 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 tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Source: Adapted from Taste of Home

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