I know this isn’t the best photo. I’ll probably attempt to take some better ones of the final product next time I make these and update the photo then. I also want to give Sean, Tiff, and Lauren credit as they have helped me out by taking some pictures for me as I prep food (so yes, those are my plump hands ).
This is actually a recipe that I made on my own, not that I made up the recipe for chicken fajitas, but I took the idea I saw somewhere else and changed it up a lot. Most of the recipes I use have been gotten from somewhere else and we’ve been having for quite some time but this one is much newer.
Did you know that ingredients can taste different depending on how they are cut? It sounds odd to me because it is what it is and how can cutting it up differently change anything but it does. Try it for yourself.
So when I cut the ingredients for these fajitas, I cut them from pole to pole making long thin strips.
This day I used colored mini peppers because I had an abundance of them but you can also use the full size and only use about 1/3 of the pepper, like I did with the green pepper this day. So with the mini pepper, I cut off the top ( you can see in the upper right corner of the photo) ,then I cut it down the middle from the cut top to the point, remove any large veins and seeds inside, and then I take each half and cut it into thin strips. I cut about 2 of the red and two of the yellow; they were rather large for mini peppers.
Next up is the green pepper, of which I use about a third, so I cut down to the right of the center and remove any big veins and seeds that may be in that portion. Then slice, pole to pole, like I did the mini peppers, into thin strips.
Now for the onion, which I cut the same way, removing the poles (top and bottom) and outer layer.
And then cut into thin strips, pole to pole, like the peppers.
Put a couple of tablespoons of oil in skillet over medium high heat. When pan and oil are hot, add in the onions and peppers. Sprinkle onions and peppers with a bit of salt to help them cook faster. (I like my veggies caramelized or nearly so – no crunchy veggies for me.)
Once I get these veggies started, I slice the mushrooms the same way and add to the pan with a sprinkling of oil. (I used coconut oil.)
Now I slice the chicken breast, it would probably be more flavorful if I would do this first, but mine was still quite frozen this day and I was thawing it in a bowl of water, as I prepped the veggies.
Trim the fat off and then cut into thin strips. As the strips get thicker, cut those strips into 2-3 thin strips, so all the strips are roughly the same size.
Put the chicken strips in a bowl and season with about 1/4 – 1/3 cup balsamic vinegar and about 1/4 cup olive oil. Then add 3/4 tsp onion powder, 3/4 tsp garlic powder, 1/2 tsp chili powder, 1/4 tsp cumin, and 1/4 tsp paprika. Stir to coat all the chicken well. Let this sit for anywhere from 5-10 minutes to several hours covered in the refrigerator. Then heat a skillet pretty hot and cook the chicken until no longer pink. This will take about 5-15 minutes depending on how long it marinated and if your pieces of chicken were completely thawed.
Heat tortillas. We like both small corn tortillas and medium-sized whole wheat tortillas. We also like to “fry” these in a bit of coconut oil.
Here is Tiffany’s fajita, assembled with a bit of veggies, cheese, and chicken on whole wheat tortilla. Here’s mine with a nice pile of veggies, a few pieces chicken. I did top it off with a nice bit of cheddar cheese and some sour cream, as shown in the first photo above.
- 4-6 mini peppers
- 1/3 of large green pepper
- 1 small onion
- 4 oz fresh mushrooms
- about 1 pound chicken breast
- 1/4-1/2 cup balsamic vinegar
- 1/4-1/2 cup olive oil (or your choice of oil for marinating chicken)
- 3/4 teaspoon each onion powder and garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon each paprika and cumin
- 2-4 tablespoons coconut oil (or whatever oil you choose to use, if you "fry" your tortillas)
- 8 ounce cheddar cheese
- sour cream
- Remove any fat from chicken breast and cut into thin strips. Place chicken strips in a bowl with enough balsamic vinegar (about 1/4 cup) and olive oil to coat well. Add onion powder, garlic powder, chili powder, paprika, and cumin and mix to coat chicken evenly. Cover and refrigerate for 10 minutes or several hours.
- Slice peppers, onions, and mushrooms, thinly and saute in a few tablespoons of coconut oil (or oil of our choice) over medium heat until desired doneness. I like mine caramelized or nearly so. Add just a tiny bit of balsamic vinegar to veggies to give them added flavor.
- Saute the chicken in either a non-stick pan or in enough oil to keep it from sticking. Since I don't usually marinate my chicken very long, I dump chicken and all juice into pan and cook until no longer pink. This should only take a few minutes.
- Heat tortillas. We like to "fry" these in a bit of oil. Place on paper towels to remove excess oil.
- Shred cheddar or pepper jack cheese and place items on the table for individuals to build their fajitas as they please.
- I like to layer it like this: tortilla, veggies, meat, cheese, and sour cream placed along the side of the pile of goodies placed down the center of the tortilla. Fold in half and eat. Have napkins handy!