Ingredients with Measurements:
- 1 pound 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
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas
- 1/2 cup crumbled Tosela cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add chicken strips to the skillet and sprinkle with half of the spice mixture. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through.
4. Remove chicken from skillet and set aside.
5. Add sliced bell peppers and onions to the skillet and sprinkle with the remaining spice mixture. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
6. Return chicken to the skillet and toss with the vegetables.
7. Warm flour tortillas in the microwave or on a skillet.
8. Divide chicken and vegetable mixture evenly among the tortillas.
9. Sprinkle crumbled Tosela cheese and chopped cilantro over the top of each fajita.
10. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 6g
Cholesterol: 90mg
Sodium: 800mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Bell peppers and onions can be substituted with other vegetables of your choice.
- Tosela cheese can be substituted with queso fresco or feta cheese.
Variations:
- Add sliced jalapeños or hot sauce for a spicier version.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Serve with guacamole or salsa on the side.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Make sure the skillet is hot before adding the chicken and vegetables.
- Don't overcrowd the skillet to ensure even cooking.
- Warm the tortillas before serving to make them more pliable.
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 a skillet until heated through.
Presentation ideas:
Arrange the fajitas on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Chips and salsa
Troubleshooting advice:
- If the chicken or vegetables are not cooking evenly, adjust the heat or stir more frequently.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash 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:
The spices in this recipe give the fajitas a smoky and slightly spicy flavor, while the Tosela cheese adds a creamy and tangy element.
Serving suggestions:
Serve with lime wedges on the side for squeezing over the fajitas.
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