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 Fajitas
boneless skinless chicken breasts or tenderssliced green peppers, red, orange or yellow peppers
sliced onions
olive oil
cumin (fresh ground if you can)
granulated garlic
granulated onion
cayenne pepper (dash or two)
salt and pepper
lime juice
refried beans
salsa
guacamole
