Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup snake bite hot sauce
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, diced tomatoes, sliced jalapenos, chopped cilantro
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, salt, black pepper, and cayenne pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until browned on all sides, about 5-7 minutes.
3. Add sliced bell peppers and onion to the skillet with the chicken. Sprinkle the spice mixture over the top and stir to combine.
4. Cook for an additional 5-7 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Pour snake bite hot sauce over the top of the chicken and vegetables. Stir to coat evenly.
6. Warm tortillas in the microwave or on a griddle.
7. Serve the chicken and vegetable mixture on warm tortillas with optional toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Use any color bell peppers you prefer.
- Use any type of hot sauce you prefer.
Variations:
- Use steak or shrimp instead of chicken.
- Add sliced mushrooms to the vegetable mixture.
- Use corn or whole wheat tortillas instead of flour tortillas.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Use tongs to stir the chicken and vegetables to prevent them from breaking apart.
- Adjust the amount of hot sauce to your desired level of spiciness.
Storage instructions:
Store 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 stove until heated through.
Presentation ideas:
Serve the fajitas on a large platter with the tortillas on the side.
Garnishes:
Top the fajitas with shredded cheese, sour cream, diced tomatoes, sliced jalapenos, and chopped cilantro.
Pairings:
Serve the fajitas with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more olive oil.
- If the vegetables are not cooking evenly, adjust the heat as needed.
Food safety advice:
- Wash your hands and all utensils and surfaces before and after handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak. The workers would marinate the meat and cook it over an open flame, then wrap it in a tortilla with vegetables.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the fajitas with a side of Mexican rice and black beans for a complete meal.
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