What can be said about chicken fajitas besides the fact they are so good? Well, apparently the name ‘chicken fajita’ makes no sense. I learned today that the word ‘fajita’ actually refers to a cut of beef called a skirt steak. So, what else can be said about chicken steaks? Well, they are versatile and a bit different than burritos, which usually do not have the grilled peppers and onions. To me that is what makes a fajita, not what kind of meat is in it (said the gringo). I usually grill the chicken but this time I decided to broil it and I was pretty happy with the results. The chicken was extra tender since I only broiled it for maybe 7 minutes. Next time I will try this out with the more linguistically correct grilled skirt steak.
Chicken Fajitas
(Makes 2+ Fajitas)
Printable Version
Ingredients:
- 2 marinated boneless skinless Chicken Breasts, thinly sliced
- 3 Bell Peppers (2 red, 1 green) thinly sliced
- 1 red onion, thinly sliced
- 1 tbsp Honey
- 1 tsp cumin
- 1 tsp Paprika
- 2 tbsp canola oil
- 1 lime (juice)
- Guacamole
- Pico de Gallo
- sharp cheddar cheese, grated
- Tortillas
Directions:
- In a saute pan, heat the oil and soften the red onion, about 1 minute. Add the peppers, the extra juices from your chicken marinade, honey, cumin, paprika, and lime. Cook on medium-high heat until soft and brown.
- Toast the tortilla over one of the burners on the oven. Add the chicken, cheese, peppers and onions. Top with guacamole and pico de gallo and roll up. if you can–I had to use a tooth pick for the burrito to close
