Sunday, August 7, 2011

Chicken Fajitas

I love fajitas, but I don't like big chunky peppers.  I also like A LOT of peppers and onions on my fajitas.  I feel like I never get enough  My kids will eat the chicken, but don't like peppers or onions.  To accommodate all of us I decided to get a little creative in the kitchen.

You will need:
4-5 boneless, skinless chicken breasts
2 red bell peppers; very finely chopped
2 medium sweet or yellow onions; very finely chopped
shredded cheddar cheese
fajita seasoning
flour or corn tortillas

The peppers and onions can be chopped ahead of time. Raw peppers and onions also freeze well.  You could chop them up and freeze them in a freezer bag when you have time so they are ready to go when you want fajitas.  Because I have O.C.D., I chop all my vegetables by hand so each piece is the same size and shape.  But, for those of you without O.C.D., a food chopper or food processor also works.

Cook the rice according to package directions.  While the rice is cooking, add the onions and peppers to a skillet with a small amount of oil.

Saute the onions and peppers over medium heat until soft; stirring frequently.  I sauteed mine for about 20 mintues. When the veggies are softened turn up the heat and cook a little longer to get them slightly browned.   Remove veggies from the pan.

I refuse to cook with raw chicken so I start with frozen chicken breasts, boil them, and then cut them up.  I boiled the chicken the night before and then sliced it up right before heating. Yes, I even shred my cheese by hand.

Put the chicken in the same pan you used for the veggies.  Sprinkle fajita seasoning on the chicken (about 1tsp) and heat through.  Obviously if you use raw chicken this step will take longer than it did for me.

Since I can't eat flour tortillas, I also have to fry the corn tortillas.  The man tried the fajitas with both flour and corn tortillas.  He said he couldn't decide which was better, because the tortillas each had different flavors.  If you decide to try corn tortillas you just heat up some oil in another skillet, put a tortilla in for a minute and flip for a minute.  Stack between paper towels to cut out some of the grease.

To serve: lay a tortilla flat on a plate, add a thin layer of white rice, followed by a layer of shredded cheese.  Put desired amount of chicken in the middle of the tortilla and top with the desired amount of the pepper/onion mixture.  Fold in half and enjoy!

If you cook the chicken and chop the veggies before hand and you aren't using minute rice, the rest of the process should be completed in the time it takes to cook the rice.

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