I'm in the "clean out the freezer" phase of the summer. You know, the one where you try to use up everything you've stored away, so that you can chip the ice out of it. Plus, it's a little easier on the budget--a key factor when you're having to pay much higher than normal (sigh) electricity bills because you are scorching hot.
The weird thing about the whole "clean out" phase, though, is that you end up with lots of one thing, say, chicken, and not a lot of others. So you have to figure out things to do with those last four packages of chicken you got on sale.
So, last night while I was standing with the refrigerator door open I realized I had the making for chicken fajitas. Now, I'll admit something. I'd never made fajitas at home. Ever. PapaC loves 'em, but he eats them when we eat out. I cruised on over to Epicurious and found a recipe for chicken fajitas.
I changed it up a little, and here is the highly satisfactory result.
Quick Chicken Fajitas
3 tablespoons vegetable oil
1 large onion, sliced
2 bell peppers, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
3/4 cup canned chicken broth (I used veggie broth--it was fine)
1 lb chicken breast cut into strips
Warm flour tortillas
1 tomato, chopped
1 avocado, peeled, chopped
1 cup purchased salsa
Heat oil in heavy skillet over medium-high heat. Add onion and bell pepper and saute until almost tender, about 5-7 minutes (the recipe said 10--but I think that's too long). Add spices and continue cooking 1 minute. Mix in broth and bring to boil (it happens fast!). Add chicken and stir until cooked through--about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve salsa separately.
Note: We also added shredded cheese to ours before rolling up. We didn't try the avocados, 'cause I didn't have one, but I'm sure it would be delicious.
Next time I cook them, I am going to squeeze a lime over the top of the mixture, just before finishing them. I think it would add a nice clean spark to them.
But just as they were? Easy. Delicious. And fast, fast, fast. From start to finish, less than 30 minutes from fridge to plate. Now that's a weeknight supper I can get behind.