Chicken Fajitas

What do you do when you come back from Sam’s Club with a pound and a half of queso fresco?  Besides making bread, the first thing that came to mind was fajitas.

Especially since I have this badass cilantro plant hanging out by the window.  The herbs that managed to sprout have really taken off: I have lemon basil, thyme, cilantro, parsley, sage, oregano, chives and one unidentified herb growing with the chives.  I can’t wait to move into the house and replant them in larger containers so they can grow even more!

But I digress.  Back to food musings.  I have always liked tortillas better than taco shells.  Always.  I hate when you bite into a hard taco, and the shell shatters, destroying the structural integrity of your entire meal.  The soft tortilla is flexible, and can be molded around its fillings, securing them for their trip to your mouth.

I kept my fajita filling fairly simple.  Just some sautéed vegetables and chicken.  Ok, so it’s really simple.  And tasty.  Did I mention tasty?

I know you can buy taco/fajita seasoning at the supermarket, but I prefer to use adobo seasoning.  I love that stuff.

Fajitas are also great because you can use whatever meat/vegetables you have on hand, given that they soften easily.  I know there are many different kinds of fajitas out there, but this is one you can have on the table in under 30 minutes.

And it’s tasty.  Or did I mention that already…

Chicken Fajitas

A Bashful Bao Original

Makes 3-4 servings

2 Tbsp olive oil (or other veggie oil)

1 large chicken breast, cut into bite sized pieces

8 oz button mushrooms

1 medium onion, chopped

1 large red bell pepper, sliced into long strips

1 Tbsp adobo seasoning

8 medium flour or corn tortillas

cilantro and/or queso fresco for garnish (optional)

In a large skillet, heat the oil over medium high heat and add the chicken.  Cook until browned on all sides, about 6-8 minutes.  Transfer meat to a plate and set aside.

Add mushrooms to the pan and sauté until they start to give up their juices, about 5 minutes.  Add in onion, pepper and adobo seasoning and continue to cook, stirring occasionally, until onion start to turn a golden color and the pepper is softened, about 8-10 minutes.  Add the chicken back to the pan and stir to heat.  Remove pan from heat, spoon filling into tortillas, top with desired garnish (feel free to sub in other cheeses!) and serve.


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