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Chicken Fajitas

When I was little and we went to Mexican restaurants, I always thought that the people who ordered chicken fajitas were crying out for attention. The waiter or waitress would bring their platter of sizzling fajita goodies to the table and everyone would stop talking to watch the presentation of the noisy dish. Maybe deep inside I was jealous of the attention their dish received while I ordered a soundless dish.

Finally, as an adult, I decided to make the jump and order fajitas for myself. I was embarrassed when they arrived. Everyone stopped and stared. They were lovely. They were sizzling. They were delicious. The only thing that could make them better was if I could make them at home. And now I do. And I must share.

Chicken Fajitas

  • 1/4 cup olive oil
  • 1 medium yellow onion
  • 1 bell pepper
  • 6 chicken breasts (or 10 chicken thighs)
  • Sea salt
  • Coarse ground pepper
  • 1 recipe Southwest Rub
  • 12 medium flour tortillas

Optional Toppings

  • 2 cups sour cream
  • 2 cups cheddar cheese, grated
  • 1 large tomato, diced
  • 1 can black olives, sliced
  • 1 bunch fresh cilantro, chopped

Cut onion and pepper into large chunks. Place olive oil in a large frying pan and heat over medium-high heat. Place onions in the pan and stir occasionally. Cook until the onions are caramelized. Place onions on a plate and set aside. Place peppers in the pan and cook until edges are caramelized. When peppers are done cooking, place them on the same plate as the onions.

Add a little more olive oil to frying pan if needed. Sprinkle chicken with salt and pepper then coat in fajita mix. Sprinkle chicken with lime juice and cook the chicken in the frying pan. Any extra fajita mix can be saved as long as it hasn’t come into contact with the chicken. When chicken is done, remove from pan and place on a tray. Allow to sit for about 15 minutes and then slice or shred.

Add peppers & onions to the tray of chicken. Place in flour tortillas and add trimmings if desired. Less attention but all the flavor of a Mexican restaurant sizzling fajita dish.

 

By The Old Hen

Deanna’s love for baking and cooking first began when she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. Today, she expresses these loves creatively through speaking engagements and food writing. Deanna hosted guests, including celebrities, at her award-winning B&B in the Snoqualmie Valley. Deanna has been seen on both local and national television with her Saucy Balsamic Burgers which knocked 'N Sync's Joey Fatone to his knees. Besides her children, Deanna’s mud pie is one of the most beautiful things she has ever created.

5 replies on “Chicken Fajitas”

I LOVE ordering these in the restaurant and I used to feel the same as you – ALL THAT ATTENTION on the people who ordered them! “What’s the fuss?” – I thought one time and we ordered them for ourselves and we had everyone staring at our food too! Now we almost always order these 🙂 Thanks for the cool new recipe! They sound delicious!!

I know what you mean! I always go back & forth between these and the chimichanga. Delish! 🙂

Sounds delicious. One question…when do you add the seasoning and how much? Did I just miss it…I read it twice…I could have missed it…

Oops! I’ve edited the blog post for you now. All of the homemade seasoning goes in right after the olive juice (or water) and lime juice. Thank you for catching my mistake! 🙂

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