Chicken Fajitas

I have never made fajitas before.  Now I can cross that off my bucket list (although I'm not sure it was on it in the first place).  I'm not even sure if I've ever eaten fajitas before.  I want to say that  have, but I can't recall.  I love tacos, so when I eat Mexican food, it's usually tacos or taco salad.

I thought that these fajitas were really good, but I have nothing with which to compare them.  I say, "Try this recipe yourself and let me know what you think."

I did alter the recipe slightly, partially because I was strapped for time and partially because I'm lazy.

CHICKEN FAJITAS

Ingredients:
4 tablespoons vegetable oil
2 tablespoons lemon juice (I used 1/4 cup)
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin (I used 1/2 teaspoon because I ran out of it)
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
4 chicken breasts cut into thin strips
1/2 medium sweet red pepper, julienned  (I used 1 whole green, 1 whole red, and 1 whole yellow)
1/2 medium green pepper, julienned
4 green onions thinly sliced  (I omitted these)
1/2 cup chopped onion
6 (8 inch) low sodium flour tortillas
Shredded cheddar cheese, taco sauce, salsa, guacamole, or sour cream (your choice of toppings)

Preparation:
In large resealable plastic bag, combine 2 tablespoons oil, lemon juice, and seasonings.  Add chicken.  Seal and turn to coat; refrigerate for 1 to 4 hours.  I didn't have much time, so instead I combined the oil, lemon juice and seasonings in a small bowl.  Then I poured the sauce over the chicken while sauteing it.
In large skillet, saute peppers and onions in oil until crisp-tender. 

In separate skillet, saute chicken in sauce over medium-high heat about 5-6 minutes. 

Pour chicken over pepper skillet.  Combine and heat through.
Spoon filling down center of tortilla and fold in half.  Serve with choice of toppings.

Stuffed Green Peppers

I'm always looking for new ways to serve ground beef because I feel like I'm always eating burgers, meatballs, or meatloaf.  They're good but they get boring after awhile even if you use different seasonings with them.  Stuffing meat inside other food seems to be a specialty of the Polish people (of which I am a member).  I have already posted a kolacky recipe, so now it's time to stuff peppers with meat instead of dough.  In the future, I will make a recipe called Golabki, more commonly known as stuffed cabbage rolls.  So you have that to look forward to.

Unfortunately, I don't have photos to go with the recipe because my camera batteries died.  I'll post the pictures next time I make it.

Enjoy!

STUFFED GREEN PEPPERS

Ingredients:
4 large green peppers
1 pound ground meat
1/3 cup chopped onion
1 can (14 oz) low sodium diced tomatoes
1/2 cup water
1/3 cup long grain rice
1 tablespoon Worcestershire
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Preparation:
Halve peppers lenthwise and remove insides.  Boil for 3 minutes and drain.  In skillet, brown meat and onion; drain.  Stir in tomatoes, water, rice, Worcestershire, basil, and oregano.  Bring to boil and reduce heat.  Simmer covered for 15 minutes.  Place peppers in large baking dish and fill with meat.  Bake at 375 degrees for 15 minutes.  Makes 8 servings.