Mexican > Fajita > Cheese

Queso Ribaforada Fajitas Recipe

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

Taste: Spicy, Tangy, Savory, Herby, Smoky