Luncheon Fajitas Recipe
Your choice of grilled chicken breast or steak atop a bed of sauteed onions and bell peppers on a sizzling skillet. Served with flour or corn tortillas, pico de gallo, Colby cheese, sour cream, rice & refried beans. CHICKEN STEAK add $2.
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Ingredients
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Protein
Vegetables
Tortillas
Condiments
Sides
Seasonings
Method
Prep and Marinate Protein
- 1
Prepare the Protein
If using chicken, pound it to an even thickness. If using steak, slice it against the grain into thin strips.
- 2
Marinate the Protein
In a bowl, mix olive oil, cumin, chili powder, garlic powder, salt, and black pepper. Add the chicken or steak and coat well. Cover and marinate in the refrigerator for at least 30 minutes.
Cook Vegetables
- 3
Sauté Onions and Bell Peppers
Slice the onion and bell peppers into thin strips. Heat a skillet over medium-high heat and add a little olive oil. Sauté the onions for 2-3 minutes until they start to become translucent, then add the bell peppers and continue to cook for another 5-7 minutes until softened. Remove from skillet and set aside.
Cook Protein
- 4
Grill the Protein
In the same skillet, add a bit more olive oil if needed. Cook the marinated chicken or steak for about 5-7 minutes per side, or until cooked through (internal temperature should reach 165°F for chicken and 145°F for steak). Remove from heat and let rest for a few minutes before slicing into strips.
Heat Tortillas
- 5
Warm Tortillas
In a separate skillet or directly over a gas flame, warm the flour or corn tortillas for about 30 seconds on each side until pliable.
Serve
- 6
Assemble the Fajitas
On a sizzling skillet, layer the sautéed onions and bell peppers, top with the sliced chicken or steak. Serve immediately with warm tortillas, pico de gallo, shredded Colby cheese, sour cream, rice, and refried beans on the side.