Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 2 large poblano peppers, seeded and sliced into thin strips
- 1 large onion, sliced into thin strips
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 8-10 small flour tortillas
- 1 cup shredded Oaxaca cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the cumin, chili powder, smoked paprika, salt, and black pepper.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the chicken strips and cook for 5-7 minutes, or until browned and cooked through.
4. Add the poblano peppers, onion, garlic, and spice mixture to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender.
5. Warm the tortillas in the microwave or on a griddle.
6. To assemble the fajitas, place a spoonful of the chicken and vegetable mixture onto a tortilla. Top with a sprinkle of shredded Oaxaca cheese and chopped cilantro, if desired.
7. Roll up the tortilla and secure with a toothpick, if necessary.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8-10 fajitas
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 22g
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Sodium: 450mg
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Oaxaca cheese can be substituted with Monterey Jack or Cheddar cheese.
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Serve with a side of guacamole or salsa.
- Top with sour cream or diced tomatoes.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Use tongs to flip and stir the chicken and vegetables in the skillet.
- Warm the tortillas before assembling the fajitas for a softer texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on a griddle until heated through.
Presentation ideas:
Serve the fajitas on a platter with a side of guacamole or salsa.
Garnishes:
Top with chopped cilantro or diced tomatoes.
Pairings:
Serve with a side of Mexican rice or black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a bit more oil.
- If the vegetables are not cooking evenly, stir them frequently and adjust the heat as needed.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F.
Food history:
Fajitas originated in Texas in the 1930s, but have since become a popular Mexican-American dish.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve with a side of guacamole or salsa for dipping.
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Region: Mexican