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Fast Fajitas:
Fajitas are one of the quickest and easiest one pot dishes to cook, especially during busy and hectic weekdays. Fajitas were believed to have been created around the 1930s-1940s by Mexican ranch workers living in the Rio Grande Valley in Texas near the Mexican border. Today fajitas are enjoyed all over the world, not just with skirt steak, but with chicken, shrimp, or just vegetables. This specific recipe was tweaked from the Pampered Chef recipe I learned to make as a consultant many years ago. Since then it has become a regular dish cooked in our family. We have made it with all different types of meat, especially after the holidays when we have leftover turkey. I like to serve the meat mixture on warm tortillas and with a side of yellow Spanish rice and regular or refried beans. Feel free to top it with your favorite toppings and make it your very own. I know once you make it, you will keep making it over and over and never tire of it. Now, let's cook!
Course: Main Dish
Servings: 6
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Ingredients:
https://www.instagram.com/reel/CW66xKahr0S/?igshid=MzRlODBiNWFlZA==
Fast Fajitas:
Fajitas are one of the quickest and easiest one pot dishes to cook, especially during busy and hectic weekdays. Fajitas were believed to have been created around the 1930s-1940s by Mexican ranch workers living in the Rio Grande Valley in Texas near the Mexican border. Today fajitas are enjoyed all over the world, not just with skirt steak, but with chicken, shrimp, or just vegetables. This specific recipe was tweaked from the Pampered Chef recipe I learned to make as a consultant many years ago. Since then it has become a regular dish cooked in our family. We have made it with all different types of meat, especially after the holidays when we have leftover turkey. I like to serve the meat mixture on warm tortillas and with a side of yellow Spanish rice and regular or refried beans. Feel free to top it with your favorite toppings and make it your very own. I know once you make it, you will keep making it over and over and never tire of it. Now, let's cook!
Course: Main Dish
Servings: 6
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Ingredients:
- 2 medium bell peppers (I use one red and one green)
- 1 medium-large onion, sliced (I prefer white onions)
- 1 lb. of precooked and shredded boneless chicken breast or turkey breast (about 4 breasts - can also use shrimp or steak)
- 2 teaspoons olive oil
- 1 garlic clove, pressed OR 1 tsp. minced onion
- 1 envelope Onion Soup Mix ( can use any brand)
- 1/2 cup water (may add more if you want it less thick)
- 1/2 cup salsa (may add more to your taste)
- 12 (6 inch) flour tortillas, warmed
- Optional toppings:
- guacamole
- salsa
- shredded cheese (Mexican, Colby Jack or Cheddar)
- sour cream
- jalapeños
- Cut bell peppers into 1/2-inch strips. Slice the onions.
- Heat skillet over medium-high heat. Add the olive oil. Let it heat up for about one minute then add the garlic. Sauté for about one minute. Do not overcook or the garlic will burn.
- Add the pre-cooked meat. Stir-fry 3-4 minutes.
- Add the bell peppers and onions. Stir-fry 3-4 minutes or until vegetables are crisp-tender.
- Add the water, salsa, and onion soup mix to the bell pepper mixture.
- Cook and stir 3-4 minutes or until heated through.
- To serve, place mixture in center of warmed tortillas. Serve with desired toppings or a sides. Enjoy!