Ingredients with Measurements:
- 1 lb. 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 tbsp. olive oil
- 1 tbsp. chipotle powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 flour tortillas
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the chipotle powder, cumin, garlic powder, salt, and pepper.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the chicken strips to the skillet and sprinkle the spice mixture over the top. Cook for 5-7 minutes, or until the chicken is cooked through.
4. Remove the chicken from the skillet and set aside.
5. Add the sliced bell peppers and onion to the skillet and cook for 5-7 minutes, or until they are tender and slightly charred.
6. Return the chicken to the skillet and toss everything together.
7. Warm the flour tortillas in the microwave or on a skillet.
8. Serve the chicken and vegetable mixture on the warm tortillas.
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
Sodium: 450mg
Substitutions for ingredients:
- You can use beef or shrimp instead of chicken.
- You can use any color bell peppers you prefer.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Top the fajitas with shredded cheese, sour cream, and/or guacamole.
Tips and tricks:
- Slice the chicken and vegetables into thin strips to ensure they cook evenly.
- Use tongs to toss the chicken and vegetables together.
- Warm the tortillas before serving to make them more pliable.
Storage instructions:
Store any leftover fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fajita mixture in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the fajitas on a large platter with the warm tortillas on the side.
Garnishes:
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Pairings:
- Spanish rice
- Refried beans
- Margaritas
Suggested side dishes:
- Black bean salad
- Corn on the cob
- Grilled zucchini
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more oil.
- If the vegetables are not cooking evenly, stir them frequently.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Wash your hands and all utensils and surfaces that come into contact with the raw chicken.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak, which they would cook over an open flame. The workers would then wrap the meat in tortillas and eat them as a portable meal.
Flavor profiles:
The chipotle powder adds a smoky, spicy flavor to the chicken and vegetables, while the cumin and garlic powder add depth and complexity.
Serving suggestions:
Serve the fajitas with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican