Wednesday, August 11, 2010

Ancho Chicken Fajitas

This is my easy weeknight chicken fajita recipe. We are quite the fajita fiends in my household, so this is a very welcome dish at our table - especially because it can be prepared so quickly. It comes together in one skillet. Also a plus, there is no marinating or pre-packaged fajita seasoning required.

2 large boneless, skinless chicken breasts, sliced into strips
1 teaspoon safflower oil
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 yellow onion, sliced into strips
1 red bell pepper, sliced into strips
1 teaspoon agave nectar
8 small flour tortillas
Shredded cheddar cheese, to serve
1 quantity garlic and oregano salsa

In a large skillet, warm oil over medium-high heat. Add the chicken strips and cook for 3 minutes - do not move the chicken so that it browns nicely. While the chicken is cooking combine ancho powder, garlic powder, salt and black pepper. Sprinkle half the mixture over the chicken. When the first side has finished cooking, turn the chicken and sprinkle the other side of the chicken with the remaining spice mixture. Cook for about 2 minutes.

Add the onion, bell pepper and agave to the skillet and combine with the chicken and spices. Allow to cook an additional 2-3 minutes or until the chicken is cooked through and the vegetables are tender yet still firm.

Warm the tortillas in the microwave for 20 seconds.

To assemble: Layer the tortilla with the chicken and bell pepper mixture, top with a spoonful of salsa and a bit of shredded cheese. Roll into a cylinder to eat.

Makes 8 fajitas.

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