Fajita Recipe

Prepare protein

If using chicken: slice chicken across the grain into thin strips about 1/4" thick. If using steak: slice thinly across the grain. Pat dry.

Marinate

In a bowl combine 2 tbs olive oil, lime juice, minced garlic, fajita seasoning, salt and pepper. If using steak and you want extra flavor, add soy sauce, cumin and smoked paprika. Add the sliced protein and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Cook protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil. Add the marinated protein in a single layer (work in batches to avoid overcrowding). Cook chicken 4–6 minutes, stirring and turning until edges are charred and cooked through (internal temp 165°F/74°C). Cook steak 3–5 minutes for medium depending on thickness. Remove cooked protein to a plate and tent with foil to keep warm.

Sauté peppers and onions

In the same hot skillet, add remaining 1 tbs olive oil. Add sliced red, green (and yellow if using) bell peppers and red onion. Season with a pinch of salt and a little fajita seasoning (about 1 tsp). Sauté over medium-high heat until peppers are tender-crisp and edges are charred, about 5–7 minutes, stirring occasionally.

Combine with protein

Return the cooked protein to the skillet with the vegetables and toss for 1–2 minutes to reheat and combine flavors. Taste and adjust salt or seasoning as needed. Remove from heat and stir in chopped cilantro if using.

Prepare crema

If desired, thin the crema or sour cream with 1–2 tsp lime juice or water until pourable. Transfer to a small bowl for serving.

Warm tortillas

Heat a separate clean skillet over medium-low and add a little butter to coat. Warm each flour tortilla 20–30 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Heat refried beans

Place refried beans in a small saucepan over low heat. Stir in 1/4 cup water or stock if too thick and heat gently until simmering. Spoon the beans into a small ovenproof dish or skillet, sprinkle the additional 1/2 cup shredded mozzarella over the top and, if desired, broil for 1–2 minutes until cheese melts and bubbles (watch carefully).

Warm rice

Reheat the cooked Mexican rice in microwave or on the stovetop with a splash of water and cover until heated through, about 2–4 minutes.

Assemble fajitas by placing a warm tortilla on a plate. Spoon a layer of refried beans (about 1/4 cup) down the center, add 2–3 tablespoons of the meat and pepper mixture, sprinkle with shredded mozzarella cheese (about 2–3 tbs), add sliced red onion if you prefer extra raw crunch, and drizzle with crema/sour cream to taste. Squeeze a lime wedge over the filling.

Serve with a side of Mexican rice (about 1/3 cup per person) and remaining melted mozzarella refried beans. Offer extra lime wedges and hot sauce on the side.

To eat, fold the tortilla over the filling and enjoy immediately while warm.