Makes 3-4 servings
Chicken Fajitas Ingredients:
1 – 8 oz. boneless, skinless chicken breast
2 tbsp. of olive oil
1/4 red bell pepper, julienne
1/4 green bell pepper, julienne
1/4 yellow bell pepper, julienne
1/2 small sweet onion, julienne
1 – 16 oz. can pinto beans
1 ½ cup chicken stock
flour tortillas
1 ounce of shredded white cheddar
Kosher salt and fresh cracked pepper to taste
Spanish-Style Dry Rub Ingredients:
3 tbsp. salt
1 tsp. oregano
1 tsp. chili powder
1 tsp. cumin
1 tsp. crushed red pepper flakes
1 tbsp. onion powder
1 tbsp. garlic powder
Chicken Fajita Salsa Ingredients:
1 cup of frozen corn kernels
2 Roma tomatoes, seeds removed and small diced
1/2 sweet onion, small diced
1/2 medium size jalapeno, finely diced
2 tablespoons finely minced fresh cilantro
Kosher salt and fresh cracked black pepper
Spanish-Style Dry Rub Procedure:
In a medium size bowl, simply mix all dry seasonings and herbs together and set aside.
Chicken Fajitas Procedure:
In a medium sauce pot add in the beans, chicken, stock, salt, pepper and simmer on medium heat
until warm.
Next, rub the chicken on both sides with the Spanish seasonings and place it in a medium size
sauté pan on high heat with 1 tablespoon of olive oil and sear it until is brown on both sides and
cooked in the center.
In a separate large sauté pan on high heat with 1 tablespoon of olive oil, caramelize the peppers
and onions. Season the peppers and onions with salt and pepper.
Slice the chicken into thin strips.
Chicken Fajitas Salsa Procedure:
Once the chicken is cooked set it aside and in the same pan add in the corn, tomatoes, onions,
jalapenos, cilantro, salt, pepper and cook on medium-high heat for 4- 6 minutes.
Plate Chicken Fajitas Procedure:
Place a little bit of the beans, peppers and onions, chicken, corn salsa and cheese on a flour
tortilla.
Recipe Type: AuthenticChicken Fajitas Ingredients:
1 – 8 oz. boneless, skinless chicken breast
2 tbsp. of olive oil
1/4 red bell pepper, julienne
1/4 green bell pepper, julienne
1/4 yellow bell pepper, julienne
1/2 small sweet onion, julienne
1 – 16 oz. can pinto beans
1 ½ cup chicken stock
flour tortillas
1 ounce of shredded white cheddar
Kosher salt and fresh cracked pepper to taste
Spanish-Style Dry Rub Ingredients:
3 tbsp. salt
1 tsp. oregano
1 tsp. chili powder
1 tsp. cumin
1 tsp. crushed red pepper flakes
1 tbsp. onion powder
1 tbsp. garlic powder
Chicken Fajita Salsa Ingredients:
1 cup of frozen corn kernels
2 Roma tomatoes, seeds removed and small diced
1/2 sweet onion, small diced
1/2 medium size jalapeno, finely diced
2 tablespoons finely minced fresh cilantro
Kosher salt and fresh cracked black pepper
Spanish-Style Dry Rub Procedure:
In a medium size bowl, simply mix all dry seasonings and herbs together and set aside.
Chicken Fajitas Procedure:
In a medium sauce pot add in the beans, chicken, stock, salt, pepper and simmer on medium heat
until warm.
Next, rub the chicken on both sides with the Spanish seasonings and place it in a medium size
sauté pan on high heat with 1 tablespoon of olive oil and sear it until is brown on both sides and
cooked in the center.
In a separate large sauté pan on high heat with 1 tablespoon of olive oil, caramelize the peppers
and onions. Season the peppers and onions with salt and pepper.
Slice the chicken into thin strips.
Chicken Fajitas Salsa Procedure:
Once the chicken is cooked set it aside and in the same pan add in the corn, tomatoes, onions,
jalapenos, cilantro, salt, pepper and cook on medium-high heat for 4- 6 minutes.
Plate Chicken Fajitas Procedure:
Place a little bit of the beans, peppers and onions, chicken, corn salsa and cheese on a flour
tortilla.
Recipe Author: Chef Billy Parisi
Source: http://www.heinensrewards.com/recipes/516Chicken%20and%20Pork%20Fajitas.pdf