Ingredients with Measurements:
- 1 lb. 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 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 1 cup Queso Urbasa cheese, shredded
- 8 flour tortillas
Special equipment needed:
- Large skillet
- Griddle or grill pan
Step-by-step instructions:
1. In a large skillet over medium-high heat, add olive oil and sliced chicken. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until chicken is no longer pink, about 5-7 minutes.
2. Remove chicken from skillet and set aside. In the same skillet, add sliced bell peppers and onions. Cook until vegetables are tender, about 5-7 minutes.
3. Preheat a griddle or grill pan over medium-high heat. Place flour tortillas on the griddle or grill pan and cook until lightly browned on both sides, about 1-2 minutes per side.
4. To assemble the fajitas, place a tortilla on a plate. Add a spoonful of cooked chicken and vegetables to the center of the tortilla. Sprinkle shredded Queso Urbasa cheese on top. Fold the tortilla in half and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium-high heat
- Griddle or grill pan: medium-high heat
Serving size:
- Makes 8 fajitas
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 28g
- Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Queso Urbasa cheese can be substituted with any shredded cheese of your choice.
Variations:
- Add sliced jalapeños for a spicier version.
- Serve with guacamole, salsa, and sour cream on the side.
Tips and tricks:
- Slice the chicken and vegetables into thin strips for even cooking.
- Don't overcrowd the skillet when cooking the chicken and vegetables.
- Use a griddle or grill pan to get a nice char on the tortillas.
Storage instructions:
- Store leftover fajitas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fajitas in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve fajitas on a platter with a side of guacamole, salsa, and sour cream.
Garnishes:
- Garnish with chopped cilantro and lime wedges.
Pairings:
- Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the skillet, add more oil to the pan.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve with a cold beer or margarita.
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