Whenever we go out for Mexican food I ALWAYS get the fajitas. They are my absolute favorite and the only thing that I ever want. I love the smorgasbord of deliciousness that arrives at the table, the sizzling hot veggies, lettuce, cheese, beans! It’s all so tasty! I knew I had to do SOMETHING to have these yummy Mexican morsels more often. So I came up with my own way of making the perfect chicken fajita at home!
Diversify those veggies!
Having a variety of veggies is key for an extra flavorful chicken fajita. Mushrooms and onions make a nice base of veggies followed by bell peppers in whatever color you like. I like to use one red bell pepper since they are the sweetest and a yellow or orange bell pepper to balance it all out.
Finally, the addition of broccoli makes this already healthy dinner even more delicious and adds to the overall flavor.
The right tool for veggie perfection
The best way to cook veggies for any chicken fajita is in a cast iron skillet. This often overlooked kitchen necessity cooks the veggies to perfection. The cast iron skillet can withstand and maintain very high temperatures which makes it perfect for the job. And the non-stick surface keeps all your veggies from sticking and ruining your food.
If you don’t have a cast iron skillet I highly recommend getting one!
Sautè Those Veggies and Bake that chicken
I like to start by sautèing the mushrooms, onions and bell peppers first. After they have cooked down and started to brown, about 5-7 minutes, then I add the broccoli. The broccoli doesn’t need quite as long to cook as the other veggies and this will keep it from getting too soft. Cook the veggies for another 5-7 minutes until the broccoli is tender. Then season the veggies with about a tbsp. of my taco seasoning.
While the veggies sautè, you can have the chicken baking in the oven. The chicken will take about 18-20 minutes to bake so you can even go ahead and toss it in the oven as you’re preparing your veggies. Don’t forget to use a meat thermometer to make sure that the internal temperature has reached 170 °F.
Once the chicken comes out of the oven, let it cool for a few minutes and then run it through a food processor to shred it. Then, simply toss the chicken into the skillet with the veggies and stir it well to coat all the chicken with seasoning.
Last but not least…Tortillas and Fixings!
Be sure to serve up your fajitas with all the fixings. I like to add refried beans, shredded lettuce, Mexican cheese, diced tomatoes and sour cream! Warm tortillas are also a must for fajitas. A tortilla warmer is great for heating up and keeping your tortillas warm and ready!