Ingredients with Measurements:
- 1 pound of 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 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup of Queso Ribaforada cheese, shredded
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Skillet or griddle
- Tongs
Step-by-step instructions:
1. In a large skillet or griddle, heat the olive oil over medium-high heat.
2. Add the chicken strips to the skillet and season with chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, or until the chicken is cooked through.
3. Add the sliced bell peppers and onion to the skillet and cook for an additional 3-5 minutes, or until the vegetables are tender.
4. Warm the flour tortillas in the microwave or on a separate skillet.
5. To assemble the fajitas, place a spoonful of the chicken and vegetable mixture onto a warm tortilla. Top with shredded Queso Ribaforada cheese and fresh cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 18g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Bell peppers and onions can be substituted with any preferred vegetables.
- Queso Ribaforada cheese can be substituted with any preferred cheese.
Variations:
- Add sliced jalapenos for a spicy kick.
- Serve with guacamole or salsa on the side.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Don't overcrowd the skillet or griddle to ensure even cooking.
- Warm the tortillas before assembling the fajitas 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 stovetop until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with the toppings arranged neatly on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of Spanish rice or black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Cook chicken 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, savory
Serving suggestions:
- Serve with a side of Spanish rice and black beans for a complete meal.
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Region: Mexican