Chicken Fajitas

This recipe will yield 4 to 5 servings. Because eating and assembly can be messy, we usually serve this for two dinners and no lunches. Stretching the last bit of fajita filling is easy. Just incorporate it into a quesadilla with pepper jack cheese. It's one of my favorite go-to, no-brainer dinners after a long day at work.

2 Tbsp Canola Oil
2 Chicken Breasts
1 Large or 2 Medium White Onions, halved and sliced into 1/4" half moons
1 Red Bell Pepper, thinly sliced
2 Green Bell Peppers, thinly sliced
1 Package Fajita Seasonsing
Flour Tortillas

1/2 Cup Onions, chopped
4 Cloves Garlic
1 Jalapeno Chili, chopped
1 Large Lime, juiced (if the limes are small, use two)
1/4 Cup chopped Cilantro
4 Medium Tomatoes (ripe)
1 Tbsp Sugar
1 1/2 tsp Sea Salt

Fajitas

Season the chicken breasts with salt and pepper. If you have a grill pan, this is the best way to cook the chicken. Spray the grill pan with non stick cooking spray and char the chicken over medium high heat 7 minutes a side. If the breasts are not close to done, keep flipping and adjust the heat down (grill pans can vary). If you have no grill pan, use a saute pan to crisp the outside of the chicken and cook it nearly through in 2 tsp canola oil. When almost fully cooked, remove the chicken and cover with aluminum foil. Heat 1 Tbsp of the oil over medium heat in a large soup pot or wok. Add the Onions and saute, agitating so that they don't sit in their own juices. When they start to soften, turn the heat up to medium high and brown them a bit. Remove the onions from the pan (leave in a bowl or on a plate). Heat the remaining oil in the same pot and cook the peppers over medium high heat until they singe slightly (10 minutes or so, continue agitating). Remove the peppers from the pan and turn off the heat. Uncover the chicken and shred with a fork. Put the pot back on the heat over medium. Add the onion, peppers, chicken and the fajita seasoning mixed with 1/4 Cup of hot water. Incorporate until the spices are evenly distributed. Taste for salt and add if neccessary. Serve with warm flour tortillas, fresh salsa, sour cream, cheese and cilantro.

Salsa

If you have a food processor, this is ridiculously easy. If you don't, it's just pretty easy. If using an appliance, throw the onions, garlic, chilies, cilantro and lime juice into the food processor. Run until everything is finely minced (almost like a paste). Scoop out the mixture into a container with a reliable lid. Throw the tomatoes, sugar and salt into the food processor and blend until the tomato has broken down to a slushy consistency. Pour the tomatoes into the garlic mixture and stir. Add more acid, sugar or salt if desired. If you're making the salsa manually, there's no secret. Just chop everything finely and mix. The salsa should sit for an hour before use and can be kept in the fridge for up to 3 weeks. I don't know... the lime, garlic, sugar and salt combine to create some kind of super preservative. It's awesome and kicks every pre-made salsa's butt.

The Enlightened Palate

Chicken Fajitas