Ingredients with Measurements:
- 1 pound of chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 8 flour tortillas
Special Equipment Needed:
- Large skillet
- Tongs
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken breast and cook for 5-7 minutes or until browned.
3. Add the sliced bell peppers, onion, and minced garlic to the skillet and cook for an additional 5-7 minutes or until the vegetables are tender.
4. Add the chili powder, cumin, salt, and pepper to the skillet and stir to combine.
5. Cook for an additional 1-2 minutes or until the spices are fragrant.
6. Warm the flour tortillas in the microwave or on a skillet.
7. Serve the chicken and vegetable mixture on the warm tortillas.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Carbohydrates per serving: 45g
Protein per serving: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with beef or shrimp.
- Bell peppers and onion can be substituted with any other vegetables of your choice.
- Flour tortillas can be substituted with corn tortillas or lettuce wraps for a low-carb option.
Variations:
- Add sliced jalapenos or hot sauce for a spicier version.
- Top with shredded cheese, sour cream, or guacamole for added flavor.
Tips and Tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Use tongs to flip the chicken and vegetables in the skillet.
- Warm the tortillas before serving to prevent them from tearing.
Storage Instructions:
Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken and vegetable mixture in the microwave or on the stove until heated through.
Presentation Ideas:
Arrange the warm tortillas on a platter and top with the chicken and vegetable mixture. Garnish with fresh cilantro or lime wedges.
Garnishes:
Fresh cilantro, lime wedges, shredded cheese, sour cream, or guacamole.
Pairings:
Serve with a side of Spanish rice and black beans for a complete meal.
Suggested Side Dishes:
Spanish rice, black beans, or a side salad.
Troubleshooting Advice:
If the chicken and vegetables are sticking to the skillet, add a little more oil or reduce the heat.
Food Safety Advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. The dish became popular in the United States in the 1980s and has since evolved to include a variety of meats and vegetables.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the Perico Fajitas with a side of Spanish rice and black beans for a complete meal.
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Region: Mexican