Fantastic Fajitas

My dad is the fajita maker in our family.  He knows just how to cook the onions and peppers so that they are tender and not burnt.  He has a specific seasoning mix that he buys.  He'll even go to a store other than Cub to get it...and that's saying a lot because he LOVES Cub.  I had never attempted to make them on my own because he's so good at making them.

The other day, I had a couple of beautiful little onions and a green pepper from my grandparents' garden, and I had no idea what to do with them.  Fajitas popped into my head!  I wanted to try something different though.  No store-bought seasoning mixes for me!  I found a recipe on Epicurious that looked promising, and boy did it deliver!  These were the best fajitas I have ever had...and I even messed up the marinade by adding too much oil.  Oops.  I'll post the recipe as I made it, with the extra oil.  It would probably work the same if you cut back the oil by a couple of tablespoons though.

Fold the fajitas into warmed tortillas, top with some sour cream and cheese, and prepare to be amazed!

  

Chicken and Bell Pepper Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts

5 tablespoons vegetable oil

1/4 cup fresh lime juice

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons vegetable oil

1 medium onion, sliced

1 large red bell pepper, sliced

1 large green bell pepper, sliced

Tortillas

Sour Cream

Shredded Cheese

Directions:

1.  Cut chicken into small pieces and place in a resealable plastic bag.  In a bowl, combine vegetable oil, lime juice, minced garlic, salt, and pepper.  Pour marinade over chicken.  Seal bag and refrigerate for one hour.

2.  Heat one tablespoon of oil in a skillet over medium heat.  Add onion and bell peppers.  Saute until onions are translucent and bell peppers are crisp-tender.  Remove vegetables to a plate and cover with foil to keep warm. 

3.  Heat one tablespoon of oil in same skillet over medium heat.  Remove chicken from marinade, discard marinade, and add chicken to skillet.  Saute until chicken is cooked through.  

4.  Return vegetables to skillet and stir together with the chicken.  Season with salt and pepper. 

5.  Serve with tortillas, sour cream, and shredded cheese.

Source:  Epicurious.com