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
- 1 cup fresh pineapple chunks
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, chopped cilantro
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add chicken strips and cook until browned on all sides, about 5-7 minutes.
4. Add bell peppers and onion to the skillet and cook until tender, about 5-7 minutes.
5. Add pineapple chunks and spice mixture to the skillet and stir to combine.
6. Cook for an additional 2-3 minutes until the pineapple is heated through.
7. Warm the tortillas in the microwave or on a skillet.
8. Serve the fajita mixture on top of the warm tortillas.
9. Add optional toppings as desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
8 fajitas
Nutritional information:
Calories per serving: 290
Fat: 8g
Carbohydrates: 32g
Protein: 23g
Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with beef, shrimp, or tofu.
- Bell peppers and onions can be substituted with any other vegetables of your choice.
- Pineapple can be substituted with mango or papaya.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the fajita mixture for extra flavor and texture.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Make sure the skillet or wok is hot before adding the ingredients.
- Don't overcrowd the skillet or wok to ensure even cooking.
- Serve with lime wedges for a burst of citrus flavor.
Storage instructions:
Leftover fajita mixture can be stored 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 heated through.
Presentation ideas:
Serve the fajitas on a large platter with the tortillas on the side. Garnish with chopped cilantro and lime wedges.
Garnishes:
Shredded cheese, sour cream, guacamole, chopped cilantro
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, black beans
Troubleshooting advice:
- If the fajita mixture is too dry, add a splash of chicken broth or water to the skillet.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fajitas originated in the Rio Grande Valley of Texas in the 1930s. The dish was traditionally made with skirt steak, but has since evolved to include various meats and vegetables.
Flavor profiles:
The sweetness of the pineapple pairs well with the savory chicken and vegetables. The spices add a smoky and slightly spicy flavor to the dish.
Serving suggestions:
Serve the fajitas with a side of Mexican rice and refried beans for a complete meal.
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