CHICKEN FAJITAS
Begin by cutting up the vegetables:
- Two of either a orange, yellow, or red bell pepper
- Two to three medium sweet onions and place them in a bowl.
Sprinkle olive oil over the mixture, add a package of McCormick’s Fajitas Seasoning Mix over the vegetables and set aside.
Rinse off about 10 or 12 frozen Tyson chicken tenderloins and place in a hot skillet of olive oil, garlic, and your favorite hot sauce (I used Ring of Fire http://www.gourmetmikes.com/rinoffirorha.html). Lightly salt and pepper the tenderloins – flipping them as one side browns to lightly season the other. Remember the fajita seasoning is salty so don’t over do it.
When both sides are blackened, remove from the skillet and cut into ¼” strips. Dump the cooked chicken back into the hot skillet and dump the vegetable mixture on top of the chicken. On medium hot heat cook the mixture until the vegetables are limp and hot.
Serve on flour or corn fajita wraps prepared with sour cream and shredded Mexican cheese. For added flavor, add a spoon of Harry & David’s Pepper and Onion Sauce (http://www.harryanddavid.com/cgi-bin/ncommerce3/ProductDisplay?category_sel=275&superitem=13707). This sauce is wonderfully sweet!
Oh yeah, I forgot, embellish yourself with a Flying Dog “Old Scratch” and a Bass Ale while enjoying the opportunity to cook something great. Enjoy!
Begin by cutting up the vegetables:
- Two of either a orange, yellow, or red bell pepper
- Two to three medium sweet onions and place them in a bowl.
Sprinkle olive oil over the mixture, add a package of McCormick’s Fajitas Seasoning Mix over the vegetables and set aside.
Rinse off about 10 or 12 frozen Tyson chicken tenderloins and place in a hot skillet of olive oil, garlic, and your favorite hot sauce (I used Ring of Fire http://www.gourmetmikes.com/rinoffirorha.html). Lightly salt and pepper the tenderloins – flipping them as one side browns to lightly season the other. Remember the fajita seasoning is salty so don’t over do it.
When both sides are blackened, remove from the skillet and cut into ¼” strips. Dump the cooked chicken back into the hot skillet and dump the vegetable mixture on top of the chicken. On medium hot heat cook the mixture until the vegetables are limp and hot.Serve on flour or corn fajita wraps prepared with sour cream and shredded Mexican cheese. For added flavor, add a spoon of Harry & David’s Pepper and Onion Sauce (http://www.harryanddavid.com/cgi-bin/ncommerce3/ProductDisplay?category_sel=275&superitem=13707). This sauce is wonderfully sweet!
Oh yeah, I forgot, embellish yourself with a Flying Dog “Old Scratch” and a Bass Ale while enjoying the opportunity to cook something great. Enjoy!
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