Chicken Fajitas

 

Chicken Fajitas

Ingredients: 

4 - 5 chicken breasts

4 bell peppers, any color 

2 large onions

Fajita spice (2 tsp. NM red chile spice, 1 tsp. Garlic powder, 1 tsp. Onion powder, ¼ tsp. Cumin, ½ tsp. Sugar, 1 tsp. Salt)

4 tablespoons canola oil, separated

Small “gordita” flour tortillas

Pico De Gallo

2 roma tomatoes, deseeded and diced

½ of a white onion diced

2 jalapenos, deseeded and diced

¼ cup chopped cilantro

The juice of one lime

Guacamole

4 medium, ripe avocados

3 tablespoons of the pico de gallo

Directions:  

Preheat your outdoor grill to a temperature of 350 degrees.  Prepare the chicken breasts for the grill by brushing them with canola oil, and sprinkling the fajita spice on both sides.  Grill for about 7-10 minutes on each side.  After, remove from the grill and let them sit for 10 - 15 minutes. While they are resting you can prepare the rest of your ingredients.  Slice pepper and onions in ¾ inch slices.  Heat a large saute pan on medium to high heat and add 2 tablespoons canola oil.  Add the peppers to the pan and cook for 5 minutes, do not overcook the peppers!  Prepare the pico de gallo by deseeding and dicing the tomatoes and jalapenos, along with dicing the onion and cilantro. Add to a bowl and squeeze the lime over it and stir very well.  Remove the meat from the avocados and smash with a potato masher.  Add 3 tablespoons of the pico de gallo to the mashed avocado and mix well.  Now add ½ teaspoon garlic powder and 1 teaspoon salt.  Mix to combine.  Now heat a cast iron pan on high heat to prepare for the final searing of the fajitas.  Slice the chicken into ¾ inch slices and add to the cast iron along with the pepper and onion mix, stir for a couple of minutes and serve immediately with grilled tortillas and top with guacamole and pico de gallo.  You can also add cheese or sour cream as toppings.