Wednesday, February 27, 2013

Chicken Fajitas

I had all the intentions of making some classic steak fajitas. Bell peppers were on sale at Winn-Dixie, I was going to be in the area of Mi Pueblo, so I could pick up some flank or skirt steak for CHEAP, and I had some tortillas I needed to use up. 

Instead, after a hectic day where numerous plans changed, I never got to the store, had nothing thawed out for dinner, and was STARVING to boot. After a quick glance through the kitchen, I realized that I could make CHICKEN fajitas, since I already had peppers and tortillas, and had just bought a package of chicken tenderloin strips as well. 

This version of chicken fajitas is PERFECT if you don't want to grill the chicken in the traditional method, either on a grill or on the stovetop. Simply toss everything together with a simple seasoning mix, bake it in the oven, and that's it! It's incredibly easy, delicious, and affordable to prepare! 


Chicken Fajitas
adapted from Budget Bytes

Ingredients:
1/2 Tbsp chili powder
1/2 Tbsp Ancho chili powder
1/2 Tbsp smoked paprika
1/2 Tbsp cornstarch
1 tsp sugar
1 tsp Chipotle chili powder
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1 large yellow onion, sliced
1 green bell pepper, seeded & sliced
1 red bell pepper, seeded & sliced**
1 yellow or orange bell pepper, seeded & sliced**
1 lb chicken breast, cut into thin strips
2 Tbsp vegetable oil
Juice of 1 lime
Flour tortillas
Fresh cilantro, sour cream, guacamole, and/or salsa  (optional)

**I used 3 green bell peppers, simply because that's what I had, and I didn't want to have to make a special trip to the store. 




Combine the chili powder, Ancho chili powder, paprika, cornstarch, sugar, Chipotle chili powder, salt, onion powder, garlic powder and cumin. 



Place the sliced onion and bell pepper in a 13x9" baking dish. Add the sliced chicken. Sprinkle with the spice mixture, then drizzle the oil over. Using your hands, toss to coat the chicken and vegetables evenly with the seasoning. 







Bake in a 400° oven for 35-40 minutes, stirring once halfway through cooking. Remove from the oven and top with the lime juice. 


Warm the tortillas, either with a cast iron griddle or the microwave. Add meat and vegetables to the tortilla, then, if you want, top with sour cream, guacamole and/or salsa, and garnish with fresh cilantro. Personally, I'm a fajita purist, so I don't use any toppings!






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