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Skillet Chicken Fajitas
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Preparation time: 15 min. |
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Cooking time: 10 min. |
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Ideal condiment: guacamole |
Shopping List
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Flour tortillas, chicken, salsa, bell peppers, tomatoes,
Cheddar cheese |
Food items that are probably in your frig!
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oil, onion, garlic |
Ingredients
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8 (8-inch) flour tortillas |
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1 pound skinless, boneless chicken breast, sliced into
strips |
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2 tablespoons vegetable oil, divided |
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2 green bell peppers, sliced |
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1 onion, sliced |
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1 clove garlic, chopped |
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1/2 cup chopped fresh tomatoes |
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1/2 cup salsa |
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1 cup shredded Cheddar cheese |
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Serves 4 |
Step 1
Preheat oven to 300˚F. Wrap tortillas in foil; place in
oven until warm, about 10 minutes.
Step 2
Heat 1 tablespoon oil in a large skillet over high heat
until very hot but not smoking; add chicken. Cook, stirring, until chicken
is no longer pink, about 5 minutes. Remove from skillet.
Step 3
Reduce heat to medium-high. Add remaining oil to skillet.
Cook bell peppers, onion and garlic, stirring occasionally, until softened,
about 5 minutes.
Step 4
Fill tortillas with chicken and vegetables. Top with
tomatoes, salsa and Cheddar; roll to enclose filling. Top each fajita with
additional salsa if desired.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times You can prepare the tortillas and chicken up to 4
hours ahead. Refrigerate until ready to proceed. |
Money Savers You get the most
chicken for your money when you buy a whole cut-up fryer instead of
select pieces. Use the breast for this recipe, then refrigerate the
thighs and legs up to 3 days for another meal. |
Serving Variation
For an equally good meal, try one pound of pork strips in
place of the chicken. |
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