Yea, Fajitas. They are delicious and if ya get em at a restaurant, they can be pretty pricey but guess what? They are not hard to make and they sure don’t cost $15 a plate. Lets dig in shall we?
- 2 Tablespoon Olive Oil
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Vinegar
- 1 Dash Ground Red Pepper
- 1 Teaspoon Chili Powder
- 1 Clove Garlic, minced (substitute 1/8th teaspoon garlic powder for 1 clove)
- 2 Chicken Breasts, thawed ($7 for 3 pounds, so $2.40 for two breast approximately)
- 1 Medium Onion ($1.89 for 3 pounds)
- 1 Green Pepper, sliced ($0.69 each)
- 1/2 Lemon Juiced or 1 Tablespoon lemon juice
- In 12 inch skillet, heat 2 tablespoons oil on medium-high.
- While it heats, slice green pepper and onion as thin as you like.
- Add Worcestershire sauce, soy sauce, vinegar, dash red pepper, chili powder, garlic powder/clove, sliced onion and green pepper to skillet and stir a bit to mix things all together.
- While this cooks, slice thawed chicken in strips lengthwise.
- Add chicken and lemon juice to the mix. Stir a bit and let it cook about 10 minutes. Stir every few minutes.
- When Chicken is no longer pink inside, it’s all done. Cut a piece open to see. I usually cut the thickest piece I have.
- Serve on tortillas, or plain on a plate.
Total cost: under $6 and about 20 minutes time. I’m not counting all the dashes and tablespoons of sauce and spice because if you buy it for this recipe or any other, you will have it forever and the cost just decreases each time you use it. I just count the chicken, onion and pepper here.
This makes enough for about 6-8 medium sized tortillas worth and it keeps really well in the fridge for at least 5 days.
This is one of my wife’s recipes she learned in home economics class in high school. It’s got a really good flavor to it and you can really add anything else you like such as red peppers, more spices, steak strips, shrimp or even pineapple. We like to eat this on tortillas with sour cream and avocado or guacamole.
Tip: If you buy the store bought tortillas like we do, throw them in a different skillet for a minute just before you dish out the fajita filling. This will soften up the tortillas, make them more pliable and also warm them up which is really nice.
Here is the Flickr pool link for all the photos of this recipe.
And let me know if you like this one! br>
Tags: chicken breasts, clove, clove garlic, fajitas, green pepper, home economics class, inch skillet, medium onion, pepper chili, red pepper, red peppers, steak strips, tablespoon lemon juice, tablespoon olive oil, tablespoon soy sauce, tablespoon vinegar, tablespoon worcestershire sauce, teaspoon chili powder, teaspoon garlic powder