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August 8, 2011
Skillet Chicken Fajitas
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
10 minutes“You get the most chicken for your money when you buy a whole cut-up fryer instead of select pieces. Use the breast for this recipe, then refrigerate the thighs and legs up to 3 days for another meal.”
Ingredients
Serves 4
- 8 (8-inch) flour tortillas
- 1 pound skinless, boneless chicken breasts, sliced into strips
- 2 tablespoons vegetable oil, divided
- 2 green bell peppers, sliced
- 1 onion, sliced
- 1 clove garlic, chopped
- 1/2 cup chopped fresh tomatoes
- 1/2 cup salsa
- 1 cup shredded Cheddar cheese
Directions
1
Preheat oven to 300°F. Wrap tortillas in foil; place in oven until warm, about 10 minutes.
2
Heat 1 tablespoon oil in a large skillet over high heat until very hot but not smoking; add chicken. Cook, stirring, until chicken is no longer pink, about 5 minutes. Remove from skillet.
3
Reduce heat to medium-high. Add remaining oil to skillet. Cook bell peppers, onion and garlic, stirring occasionally, until softened, about 5 minutes.
4
Fill tortillas with chicken and vegetables. Top with tomatoes, salsa and Cheddar; roll to enclose filling. Top each fajita with additional salsa if desired.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Use the microwave to cut 8 minutes from the time it takes to warm tortillas. Place tortillas and a slightly damp paper towel in a resealable plastic bag. Microwave on HIGH for 2 minutes, turning bag over halfway through cooking.
Great Pairings
Speedy Guacamole
When fresh avocados are at their most expensive in the produce section of the supermarket, check out the frozen food section. Some supermarkets stock frozen avocado pulp, which is more economical.
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