So last Thursday, like every Thursday, I made a Mexican dish for dinner...it's kind of a thing my husband and I do because he's obsessed with tacos haha but instead I decided to make chicken fajitas because I like those better. I had some thai chiles from making chicken enchiladas but if you don't have those that's fine...they are incredibly hot (40 times hotter than a jalapeño)...I only used 3, and took the seeds out (unlike the chicken enchiladas where we put in about 20 or 30 and didn't take the seeds out...that burned for days!)
So, if you want heat, add it to your comfort level, you can even use Sriracha if you want, if you don't like heat you don't have to add anything at all! The veggies in this are really more to your liking, the measurements I'm listing are what I used for the 2 of us.
Anyway, on with the show....
What you'll need:
Chicken breasts (1 per person, I used 2)
1/2 Red onion (white or yellow are also fine)
1 Bell pepper (any colour)
1 cup Corn kernels, cooked
1 cup beans (black or kidney are best)
4 cloves garlic
Shredded cheese
Shredded lettuce
1/2 tsp cumin powder
1/4 tsp cayenne
1/4 tsp chili powder
1/4 paprika
(Optional) Hot peppers or hot sauce
About 3 tblsps olive oil
What to do:
Heat a pan with 1 tblsp oil. Dice your chicken breasts into small cubes; chop all your veggies fairly fine and put everything into the pan. Once the chicken is cooked through, mix the remaining oil (off you're using hot sauce, only use 1 tblsp oil and mix it with your hot sauce) then put all your spices in the oil (or oil and sauce) mixture and mix, pour over chicken medley and stir until veggies are tender.
Serve on a warmed tortilla with cheese and lettuce. Sour cream and avocado also taste amazing on these!
If everyone wants their a different heat level, leave out the hot stuff while cooking and serve with optional Sriracha sauce.
Enjoy!
Did you do something a little different? Tell me about it in the comments.
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