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 jalapeno peppers, seeded and sliced into thin strips
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, cilantro
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Heat olive oil in a large skillet or wok over high heat.
3. Add chicken strips and cook for 5-7 minutes, or until browned and cooked through.
4. Add bell peppers, onion, and jalapeno peppers to the skillet and cook for an additional 3-5 minutes, or until vegetables are slightly softened.
5. Sprinkle the spice mixture over the chicken and vegetables and toss to coat evenly.
6. Reduce heat to medium and cook for an additional 2-3 minutes, or until the spices are fragrant and the vegetables are fully cooked.
7. Warm tortillas in the microwave or on a skillet.
8. Serve chicken and vegetable mixture on warm tortillas with optional toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- High heat for cooking chicken and vegetables
- Medium heat for cooking spices
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp
- Bell peppers can be substituted with any color of your choice
- Jalapeno peppers can be substituted with serrano peppers or crushed red pepper flakes
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture
- Use corn tortillas instead of flour tortillas
- Make a vegetarian version by omitting the chicken and adding extra vegetables
Tips and tricks:
- Slice the chicken and vegetables into thin strips for even cooking
- Use tongs to toss the chicken and vegetables in the spices for even coating
- Adjust the amount of spices to your desired level of heat
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 and toppings on the side for a DIY fajita bar.
Garnishes:
- Top fajitas with shredded cheese, sour cream, guacamole, salsa, or cilantro.
Pairings:
- Serve fajitas with Spanish rice and black beans for a complete meal.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the chicken is not browning, increase the heat and cook for an additional 1-2 minutes.
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, and savory
Serving suggestions:
- Serve fajitas family-style on a large platter for a fun and interactive meal.
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Region: Mexican