South of the Border

by Elizabeth on July 22, 2010 · 0 comments

in recipes

My menu plan for Monday said that I was going to make fajitas on Wednesday and serve them with chips and queso.  I have made fajitas once before and we used to have taco night every once in a while.  So Mexican for dinner isn’t all that unusual (although I much prefer going out for Mexican due to my love affair with strawberry margaritas).  
Despite planning for fajitas, I neglected to plan for any side dishes until yesterday afternoon when I came across this recipe for restaurant style-Mexican rice.  I knew that we always had these ingredients on hand with the exception of cumin.  Since I needed to go to the store I decided that just buying cumin would be a waste and that I should probably make pico de gallo too.  I’ve never made pico but The Pioneer Woman seems to make it a lot and it looks easy and really pretty!  So cilantro, a jalapeno, and a lime went on my grocery list.  
If I had enough time I would have probably ended making guacamole because that’s just the kind of overachiever I am.  
But instead we used store bought guacamole which is decent, but no where near as good as homemade.   
At this point I’m sure you are really tired of seeing pictures I didn’t actually take and would really just rather see the recipe for fajitas.  
Well then, here it is.  
Chicken Fajitas – Serves 4
3 large chicken breasts
1 medium onion
1 green bell pepper
1 packet fajita seasoning
3 tablespoons olive oil, divided
1/4 cup water
Juice of 1 lime
Chopped fresh cilantro, for garnish (optional)
8 flour tortillas
Desired toppings (Suggestions: pico de gallo, guacamole, sour cream, shredded lettuce)
Slice chicken breasts into strips about a 1/2 inch thick.  Slice onion into thin strips.  Cut the bell pepper in half, remove the core and seeds, and slice into thin strips.  In a measuring cup, combine fajita seasoning, 2 tablespoons olive oil, and water.  Put chicken, onions, and peppers into a large resealable plastic bag and cover with marinade.  Knead to coat.  Refrigerate for at least 30 minutes but up to 2 hours. 
Heat remaining tablespoon of oil in a large skillet over medium-high heat.  Pour entire contents of bag into skillet and cook until the veggies are crisp-tender and the chicken is cooked through.  Stir in lime juice and cilantro if desired.  Serve with tortillas, desired toppings, and a strawberry margarita. 

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