Fajitas are another family favorite, and I like making them because they’re so easy. Depending on the time and how much effort I want to put into it, I’ll either use the seasonings from the pantry, or I’ll use a Mrs. Dash fajita seasoning packet. Either way, they taste great and don’t take much time at all.
While thawing the chicken breasts, when they’re about 1/2 thawed, I use my filet knife and slice them once through the thickness, and then make thin strips. If I’m going to be around the house all day, I’ll start thawing, usually 4 breasts, around 10am. By 3 or so they are the right amount of thawed to slice them. And then I sprinkle the seasoning over the meat and let it rest on a plate to finish thawing until around 5 when I start cooking. – I think breasts taste better than dark meat in fajitas, and I really don’t care for beef fajitas at all, but you can substitute beef.
If I’m not around the house, I just cut up the thawed chicken – but it’s much easier if it’s half frozen to get the slices even – and then fry the meat, then the veggies, throw it all together and dump on the seasoning, a little water, and stir. It’s usually done in 20 min or less.
- 4 breasts or about 1.5lbs
- 1 or 2 yellow onions, sweet or cooking
- 1 or 2 sweet peppers. I like using red, yellow or orange because they’re pretty and not as strong as green, but green works well, too.
- 1/4 cup or so oil (I use olive or grapeseed, but vegetable oil works fine too)
- 1 package of your favorite brand of fajita seasoning mix. Old El Paso or McCormick’s were my old standbys until Mrs. Dash came out with the salt-free variety, and that’s what I use now.
- 1 clove garlic, minced (or about 1 heaping Tblsp granulated dried garlic
- 1 Tblsp onion powder
- 1 tsp cumin
- 1-2 tsp chili powder (or more depending on the strength of the brand you use)
- a dash or two chayanne
- salt and pepper to taste
- Using about 1/2 the oil, fast fry the chicken until it’s just barely cooked through.
- Remove from pan and set aside.
- Pour in the remaining oil and cook the peppers and onions until they’re wilted to the right texture for you. We like ours on the softer side.
- Add the chicken back and stir it all together.
- If you used a package mix, you might need to add about 1/4 cup water, because they have thickeners in it that will turn into a sauce.
- Simmer for about 5 min on low to let the flavors soak in everywhere.
- Serve on tortillas with a side of salsa and sour cream, or on top of lettuce leaves with some diced tomatoes for a fajita salad – I use the salsa and sour cream on my salad as dressing. Sprinkling on a little extra sharp cheddar cheese is really good too!