Short on history…Long on flavor!
Grilled Chicken Fajitas
- 2 grilled chicken breasts (about a pound) sliced
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. chili powder
- 1 medium sized green pepper sliced into 1 1/2 to 2 inch strips
- 1 medium sized red pepper sliced
- 1 medium sized yellow onion sliced top down
- 1 tbsp. olive oil extra light
Grill the chicken breasts if you haven't already done so. I usually cook the chicken the day before and refrigerate them overnight. Slice them up into thin pieces and set aside.
In a small bowl mix mix together the cumin, garlic powder, onion powder and chili powder and set aside. Heat the olive oil to medium and add the peppers and onion to a large skillet.
Stir fry the vegetable mixture for 4 to 5 minutes until they are heated thru but still a little crisp.
Sprinkle in the spice mixture and stir until well coated. At this point you may need to add some more oil to keep it moist.
Now add the sliced chicken and continue stirring until all the chicken pieces are well coated, about another minute. Serve on top of a bed of rice or stuffed in soft tortillas with sour cream and shredded lettuce.
Did you know: Fajitas were originally made with cheap cuts of marinated beef and that they are pure Texan. They were first prepared by the Tejano people, or Texans of Mexican decent. Thanks guys...well done.