Chicken Fajitas

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Chicken Fajitas

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Here's a delicious Mexican-style lunch or dinner you can make from the leftovers of our basic Roasted Chicken. These fajitas are also yummy with steak or turkey leftovers—just follow the same instructions. If you like your dishes spicy, make sure you add all the optional seasonings.

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Ingredients:

Makes 4 Servings

2 Tablespoons vegetable oil, divided in half
1-1/2 cups yellow onion, peeled and sliced lengthwise into 1/4-inch strips
2 cups bell peppers, seeded and sliced into 1/4-inch strips
2 cups Roasted Chicken, sliced or pulled into 1/4-inch strips
4 whole wheat or plain 10-inch tortillas, warmed
Salt and pepper, to taste

Optional
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon jalapeno pepper, seeded and finely diced
Sour cream
Shredded cheese
Salsa

Directions:

1.
Heat 1 Tablespoon of oil in a skillet over medium-high heat until the oil is hot but not smoking. Add onions to the skillet and cook, stirring occasionally until soft and lightly browned, about 6 minutes. Remove to a large bowl.
2.
Add peppers to the skillet and cook, stirring occasionally until tender, about 5-7 minutes. Remove the peppers to the bowl with the onions.
3.
Toss the chicken strips in the seasoning (cumin and chili powder, if using) in a medium-size bowl. Add the remaining 1 Tablespoon of oil to the skillet and heat until hot but not smoking. Add the chicken and optional jalapeno and cook, stirring frequently, until warmed through, about 4 minutes.
4.
Add the cooked peppers and onions back to the pan and stir to mix thoroughly. Remove to a platter and serve with warm tortillas. Set out toppings such as sour cream, shredded cheese and salsa so that everyone can fix his or her own plate to individual tastes.

Chef's Note: