This is a very good and quick Fajita, you could substitute any meat or shrimp here. I have reduced the heat level by cutting the pepper flakes to half. To return the heat level to original, use 1\/2 tsp of pepper flakes, or more, if you like a little more intensity.<\/p>\n
Chicken & Marinade<\/strong><\/p>\n Cook<\/strong><\/p>\n Toppings<\/strong><\/p>\n Marinate Chicken:<\/strong> Slice chicken into thin strips. In bowl, mix together a tablespoon of olive oil, 2 TBS lime juice, 1 minced garlic clove, \u00bd tsp chili powder, 1 tsp cumin, hot pepper flakes, black pepper & 1 tsp salt.<\/p>\n Add chicken strips and stir to coat, set aside for 15 to 30 minutes while you prep the vegetables.<\/p>\n Warm Tortillas:<\/strong> Microwave tortillas on a plate covered with paper towel for 30 seconds to make them pliable. Adjust to suit your microwave.<\/p>\n Prep onions & peppers:<\/strong> Cut onions in half lengthwise then remove 1\/4″ to 1\/2″ of the root & stem ends and julienne, cut your peppers into strips the same width.<\/p>\n Cook fajitas mix: <\/strong>In a large non-stick skillet over medium high heat, heat a tablespoon or two of olive oil.<\/p>\n Add the onions & peppers and saut\u00e9 for 5 to 8 minutes, until softened and slightly browned. Transfer to a bowl and set aside.<\/p>\n Scoop the chicken from the marinade and add to the skillet, sear and saut\u00e9 for 3-4 minutes until it is nearly cooked through. Pour remaining marinade into skillet. Bring to boil and mix. While searing, add 1\/4 cup of water to the bowl and mix to pick up the remaining marinade.<\/p>\n Return onions and peppers to skillet. Saut\u00e9 for a minute or two. add the water\/marinade to the skillet, mix and bring to a boil. If it is too watery, add instant potato flakes to the liquid in the pan, 1 tsp at a time, stir. Repeat until you get the desired consistency. Remove from heat.<\/p>\n To serve:<\/strong> spoon a portion of the chicken mixture down the center of each tortilla, top with your desired toppings, fold bottom of tortilla up over filling, fold the sides in, overlapping.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Scott Nowell This is a very good and quick Fajita, you could substitute any meat or shrimp here. I have reduced the heat level by cutting the pepper flakes to half. To return the heat level to original, use 1\/2 tsp of pepper flakes, or more, if you like a little more intensity. Chicken & Marinade 1lb chicken, sliced 2TBS olive oil, divided 2TBS lime juice 1garlic clove, finely minced \u00bdtsp chili powder 1tsp ground cumin \u00bctsp…<\/p>\n\n
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