OMG Fajita Tuesday!

I love fajitas! They are like mana from the gods. Oh wait, that's a margarita. Well, they still are a delicious treat, and actually don't forget to make the margaritas too. Mmm!

Even though they take a little longer of "in the kitchen" time (about 5-8 minutes to get every thing sliced into strips, then you have to make a trip to check on the browning chicken), they make up for it by being so scrumptious that you eat that extra one that you know you should have passed. If you have a Vidalia Chop Wizard, you can slice the veggies into long strips in about a minute. I love that gadget! :)



If you plan it right (notice today is maintenance Tuesday) then you can strip the chicken and veggies earlier in the day, and actually let it marinade. Talk about tasty!

What you need:
1 package of flour tortillas (either fajita or burrito sized)
3 chicken breasts (or about 1 to 1/2 lbs of flank or round steak)
2 Green Bell Peppers
1 large onion
4 tablespoons of olive oil (2 are for browning the chicken or beef, and the other 2 are for the seasoning)
1/2 cup of water (to mix with the seasoning)
Some shredded Cheddar, or Mexican mix cheese

**Optional** Add in some cherry tomatoes that are sliced in half.

Make Your Own Seasoning: If you like to use a store package of fajita mix that works. If you'd rather make your own use the following ingredients:
1 tablespoon of Flour
1-2 tablespoon of Chili Powder
1 tablespoon of dried Minced Onions
1 teaspoon Garlic Powder
1-2 tablespoon of Cumin
salt and pepper



Step 1. Cut your veggies and meat (chicken, steak, or a little of both) into long strips.

Step 2. In a large skillet, brown your chicken in 2 tablespoons of olive oil. This will take about 8-10 minutes on high to get the surface slightly crispy. You don't need to watch it too carefully but check it after 5-6 minutes, and flip the chicken strips.

**If you're making this earlier in the day, and letting it marinade, hold this step until later.

Step 3. When the chicken is browned, add the veggies on top, and pour the seasoning (mixed in with the water and 2 tablespoons of olive oil) onto everything. Stir to coat it the best you can.

Step 4. Turn the heat down to medium. Cover, and allow to simmer for 10-20 minutes (until the green peppers are soft--they will change from dark green to a more olive color too).

Step 5. Place desired amount into the tortilla with some cheese.



This recipe will produce about 12 fajita sized, or 6 burrito sized fajitas.

**Tip** If you ever cook these for guests, save yourself some time, and let them put them together themselves. They'll be happy because they get to make them just the way they like them.



Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Monti's Crock Pot Ready Tortilla Soup, Burrito Style Enchiladas, Mini Burrito Dessert.