Ingredients with Measurements:
- 1 pound of boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- Salt and pepper, to taste
- 8-10 flour tortillas
- 1 cup of shredded Queso Palmero cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. Preheat the skillet or griddle over medium-high heat.
2. Cut the chicken breasts into thin strips and season with chili powder, cumin, garlic powder, salt, and pepper.
3. Add 1 tablespoon of olive oil to the skillet and cook the chicken strips until they are browned and cooked through. Remove from the skillet and set aside.
4. Add the remaining tablespoon of olive oil to the skillet and add the sliced bell peppers and onion. Cook until they are tender and slightly caramelized.
5. Add the cooked chicken back to the skillet and toss with the peppers and onions.
6. Warm the flour tortillas in the microwave or on the griddle.
7. To assemble the fajitas, place a tortilla on a plate and add a scoop of the chicken and pepper mixture. Top with shredded Queso Palmero cheese and fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with steak or shrimp.
- Bell peppers and onions can be substituted with any other vegetables of your choice.
- Queso Palmero cheese can be substituted with any other shredded cheese.
Variations:
- Add sliced jalapenos for extra heat.
- Serve with guacamole and salsa on the side.
- Make it vegetarian by omitting the chicken and adding extra vegetables.
Tips and tricks:
- Cut the chicken into thin strips for faster cooking.
- Use tongs to easily toss the chicken and peppers together in the skillet.
- Warm the tortillas before assembling the fajitas for a better 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 the stove until heated through.
Presentation ideas:
Serve the fajitas on a large platter with extra toppings on the side.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F.
- If the peppers and onions are not caramelizing, increase the heat slightly and continue cooking until they are tender and slightly browned.
Food safety advice:
Always wash your hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. Today, fajitas can be made with a variety of meats and vegetables.
Flavor profiles:
Savory, slightly spicy, and cheesy.
Serving suggestions:
Serve with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican