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Wednesday, September 2, 2009

Chicken Fajitas

(Serves 3-4)

1 pound skinless, boneless chicken breasts
1 green bell pepper
1/2 large red onion
1 can diced tomatoes (I usually use Ro-tel but use plain if you prefer a milder flavor)
2 tsp cumin
1 tsp garlic salt
1/2 tsp cayenne pepper
Flour or corn tortillas
Shredded cheddar or colby jack cheese

Heat a large skillet over med-high heat and spray with cooking spray or add a small amount of oil (might not be necessary in a non-stick pan but I used my cast-iron grill pan). Cut the chicken into small chunks, season with half of the spices, and transfer to hot pan. Cook about 5 minutes. Slice the bell pepper and onion into thin strips and add to the pan. Cook about 3 minutes more, add the tomatoes and the remaining spices. Saute about 5 minutes more until chicken is cooked through and onions are translucent. Warm tortillas in the microwave or a separate pan and serve with shredded cheese, salsa, sour cream, guacamole, shredded lettuce, pico de gallo, etc.

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