Chicken Fajitas: Snowbound Version

Ingredients:

• 1 large chicken breast, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 large yellow onion, sliced
• 2 Tbsp lime juice, divided
• Olive oil (minimal amount to cook ingredients, about 1 – 2 Tbsp per pan)
• Flour tortillas (8″ size)
• Fajita seasoning mix, based on one found here: (I doubled the mix based on my extra-large batch of chicken and veggies; I also eliminated the sugar and added more garlic than in the recipe.) Mix together in a small bowl an set aside:
  • 2 Tbsp corn starch
  • 2 tsp chili powder
  • 2 tsp salt
  • 2 tsp paprika
  • 2 tsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp cilantro
  • 1 tsp Chipotle seasoning (from Penzey’s)

  Directions:

  1. Heat oil in two pans.
  2. Prepare chicken and vegetables, put into two separate bowls.
  3. Divide seasoning, put 2/3 on the chicken and 1/3 on the veggies. Add 1 Tbsp lime juice to each bowl and stir to coat.
  4. Wrap tortillas in foil and put in 250 degree oven. Heat about 10 minutes, or as long as it takes to sauté the chicken and veggies.
  5. Cook chicken and veggies in separate pans over medium-high heat. Chicken should be thoroughly cooked and lightly browned. Veggies should be hot, the onions translucent and crisp tender.
  6. Combine the chicken and veggies in one pan and stir well. Cover and turn heat down to medium-low. Heat thoroughly, about 2-3 minutes, and serve on warmed tortillas with sour cream, salsa, shredded cheese and guacamole.

  Serves:  4 tired and hungry snow shovelers

  Enjoy!

  Notes:

  • This would easily double or triple.
  • The seasoning mix (see above) definitely needed the salt.
  • You can substitute lemon juice or cider vinegar for the lime juice, but the lime juice is more authentic.
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  About Deb

  

  Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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