When I go out to the Mexican restaurant I always order chicken fajitas. I think it must be the sizzle of the cast iron serving vessel that gets my taste buds drooling. It's an easy dish to make and you can eat the chicken fajitas wrapped in tortillas like they serve at the restaurants, on a pizza, in a quesadilla, or Mexican Chicken Alfredo (coming soon to the blog!)
The restaurant serves it with lettuce, pico de gallo, guacamole, sour cream, refried pinto beans, and rice. They also keep their veggies on the crunchy side. We prefer our veggie soft and caramelized but cook them how you like them.
There isn't really a recipe here but guidelines to which spices and flavors to use. If you make it a lot like I do you'll learn what you like. I like cumin so I use fresh ground and it's my star here.
Chicken Fajitasboneless skinless chicken breasts or tenders
sliced green peppers, red, orange or yellow peppers
cumin (fresh ground if you can)
cayenne pepper (dash or two)
salt and pepper
In two separate bowls mix a little olive oil and a sprinkle of each of the spices and lime juice together.
In one bowl add chicken and turn pieces to coat with spices.
In the other bow add veggies and toss to coat. Using a non stick pan cook veggies low and slow until nice and soft. You can add a little bit of water to the pan as you go to keep them from burning. Caramelizing them takes the bite out of the onion and makes everything sweet.
Chicken can be grilled or cooked in a pan on stove .
Serve with warm flour or corn tortillas. If you like the sizzle from the restaurant you can buy the flat cast iron pans and heat them up really hot. Add your chicken and veggies. If it doesn't sizzle enough you can squeeze on some lime juice (not much) or some water. As soon as it hits the pan it will sizzle and steam.