Thursday, September 1, 2011

Zesty South of the Border Chicken Fajitas

Being from the Great State of Texas it comes as no surprise that we sometimes reach out to our south of the border vaquero neighbors from time to time for some belt-buckle splitting entrées. Chicken fajitas is actually a nonsensical term based on the actual definition of fajitas being grilled skirt steak. However, we're Americans and we do whatever we want, because we still have the bombs.

Now to put the xenophobia away, fajitas are a great plate to make when you want to enjoy a fairly simple version of steak or chicken and add some zest and spice to it. I've always tried different variations, but tonight I went ahead and put together this recipe and tried it out off the top of my head, so hopefully you all will enjoy it as much as I did.

Of course, no Colonel's post would be complete without telling you that the best way to enjoy any dish on this site would be to add some good tunes, good brews, and some good friends. I'll post some good tunes that I've been enjoying later on. However, I don't think you'll find a better way to get festive than by listening to anything by Rodrigo y Gabriela. Here's one of their newest hits that will melt your face off quicker than a sunscreen-less day at the beach.


Ingredients

1 Tablespoon Olive Oil (For the pepper and onion)
1 Green Pepper (Sliced)
1 White Onion (sliced in circles)
1 Teaspoon Chicken Fajita Seasoning
1/2 Lime of juice
1/4 Lemon of juice

Heat the olive oil in a pan. Add the sliced green pepper and onion (you may also add red and yellow peppers if that is your preference). Sprinkle in the fajita seasoning. Add the juice of a 1/2 lime and 1/4 of a Lemon. Cook on medium to high heat until the peppers go limp and the onions are slightly browned. Remove and keep hot.

1 Tablespoon Olive Oil
3 Boneless Chicken Breasts
3Tablespoons Chicken Fajita Seasoning
1 Teaspoon Ground Cayenne Pepper
2 Limes
1 Lemon

Slice the chicken breasts in a diagonal manner in finger length thin strips. Season the strips with the fajita seasoning and ground cayenne pepper. Heat the olive oil in a 12 inch skillet. Add the chicken and the juice of 2 limes and 1 lemon. Continuously flip the strips for about 5-10 minutes until cooked.

Once the chicken is cooked add them to the pepper and onions, heat up some tortillas and make condiments such as lettuce, cheese, pico de gallo, guacamole, and sour cream available. Some good sides to go with this dish would be Mexican Rice and refried beans.

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