- 1 – Boneless/Skinless Chicken Breast
- 2 – Bell Peppers – 1 red, 1 green
- 1- Yellow Onion
- 2 – tsp dried Cilantro or fresh if you have it
- 1 1/2 – tsp Chili Powder
- 1/4 – tsp Onion Powder
- 1/4 – tsp Black Pepper
- 1 – tsp Salt or to taste
- 1 – tsp Worcestershire Sauce
- 1 – c Shredded Cheese
- 3 – tbs Cooking Oil
- Flour Tortilla Shells
I tend to prep in advance when possible. Earlier in the day I cubed the chicken into small bite size pieces, sliced the peppers and onions. Store in the fridge until later when you’re ready to cook dinner. One large chicken breasts can feed 2-4 people in this dish so it’s also economical.
In a large skillet heat 3 tbs of cooking oil until hot. Add the chicken and turn to cook pieces thoroughly.
Once the chicken starts to brown add the peppers, onions, cilantro, Worcestershire sauce and seasonings to the skillet. Keep turning to cook until the vegetables reach desired tenderness about 15 minutes.
You want to cook on a higher temperature for a few minutes because you want that hint of charring to the fajita mix.
Time to assemble. Take a tortilla shell, add some of the fajita mix, shredded cheese and other toppings you favor (sour cream, guacamole, jalapenos) and fold up. Dinner is served. One large tortilla makes the fajita enough that one is plenty per person especially if served with a side dish, such as Spanish rice.
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