Tacos, Enchiladas, Tamales, Tostadas



Chicken Fajitas | Print |
(3 votes, average 3.67 out of 5)

fajita_cropped 600x417

Makes about 10 to 12 fajitas, serving 6

  • 1 onion, thinly sliced
  • 1 poblano chile pepper, seeded, sliced
  • 1 red bell pepper, seeded, sliced
  • 1½ lbs. boneless chicken or trimmed skirt steak, sliced into ¼” strips
  • 1 pouch Frontera Fajita Skillet Sauce
  • tortillas, flour preferred

 

  1. Saute Onion and Peppers: Heat 1 Tbs. oil in nonstick 10- or 12- inch skillet over high heat. Add onion and peppers. Cook until golden and crisp-tender, stir occasionally, about 3 min. Remove to a plate.
  2. Brown Chicken: Add 1 Tbs. oil and ⅓ of the chicken. Cook until golden, stir occasionally, about 3 min. Remove to a plate. Repeat with remaining meat.
  3. Combine and Heat: Stir all meat, vegetables and Sauce together in skillet; heat through, about 1 min. Serve in warm tortillas with cilantro, salsa and guacamole.