Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 jalapeno peppers, seeded and sliced into thin strips
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, chopped cilantro
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, combine chili powder, cumin, smoked paprika, salt, and black pepper. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add chicken strips and cook for 5-7 minutes, or until browned and cooked through.
4. Remove chicken from skillet and set aside.
5. Add bell peppers, onion, jalapeno peppers, and garlic to the skillet. Cook for 5-7 minutes, or until vegetables are tender.
6. Return chicken to the skillet and sprinkle with the spice mixture. Stir to coat evenly.
7. Cook for an additional 2-3 minutes, or until chicken and vegetables are heated through.
8. Warm tortillas in the microwave or on a skillet.
9. Serve chicken and vegetable mixture on tortillas with desired toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with steak, shrimp, or tofu.
- Bell peppers and onion can be substituted with other vegetables such as mushrooms, zucchini, or squash.
- Jalapeno peppers can be substituted with poblano peppers or green chilies.
Variations:
- Add sliced avocado or diced tomatoes as a topping.
- Use corn tortillas instead of flour tortillas.
- Make a vegetarian version by omitting the chicken and using extra vegetables or tofu.
Tips and tricks:
- Slice the chicken and vegetables thinly to ensure even cooking.
- Use tongs to flip and stir the chicken and vegetables in the skillet.
- Warm the tortillas in the microwave for 10-15 seconds or on a skillet for 30 seconds on each side.
Storage instructions:
- Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken and vegetable mixture in the microwave or on a skillet until heated through.
Presentation ideas:
- Serve fajitas on a large platter with tortillas on the side.
- Garnish with chopped cilantro and a lime wedge.
Garnishes:
- Shredded cheese, sour cream, guacamole, salsa, chopped cilantro
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the chicken and vegetables are not cooking evenly, adjust the heat or move them around in the skillet with tongs.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve fajitas family-style on a large platter with tortillas and toppings on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican