More often than not, I feel there are not enough hours in the day. I also could consume Mexican cuisine almost all the time. For those days, my brain shouts “FAJITAS!” Quick, easy, and yummy to the tummy…

This recipe yields dinner for 4. I like mine on the spicy side, but if that doesn’t suite your fancy, just leave out the crushed red pepper and jalapenos.

The goods:

2 large chicken breasts (whoo!whoo!), tortillas, 1 large onion, 2 small jalapenos, 1 medium green bell pepper, 1 medium red bell pepper, 3 tablespoons extra virgin olive oil, 3 tablespoons of cumin, 1 1/2 tablespoons of chili powder, 1 1/2 tablespoons of crushed red pepper, sour cream.*

The work:

Place your basic frying pan on the stove top and add olive oil. Turn heat to medium-low and let oil start to warm up. Cut bell peppers length wise and and jalapenos into thin coins, and set aside in bowl. Cut onion into strips (as in do not chop or dice! this should be fairly easy and tear free. just cut both ends off the onion, pull the skin off, and cut down into it from the top 4 times like you would a pizza) then set aside. On clean produce free cutting board, cut breasts into strips. Add chicken to pan and turn up to medium heat. When chicken loses the pink coloration, add onions and bell peppers (if the chicken is still pink after 5 minutes of being in the pan by itself, turn up the heat a couple notches). After 5 minutes of sauteing the onion and peppers with the chicken, add all spices and mix in. Turn up heat to medium high and cook another 5 minutes.

Le voila! Yumminess!

Spoon as much in as your tortilla can hold and add hot sauce if you’d like (I gob on Tapatio because I’m addicted to the stuff…)

*The sour cream is totally optional, it just simmers down the spiciness.

Enjoy. You just made a delish dish! See how fast that was, Chef?!



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