Fireball Fajita Fiesta: A Tex-Mex Cookout Lunch

Allergens

Gluten (in the tortillas) and dairy (in sour cream and cheese).

Ingredients

• 1. 2 large chicken breasts, thinly sliced 2. 1 large onion, sliced into strips 3. 1 large bell pepper, sliced into strips 4. 1/4 cup fajita seasoning 5. 1 tablespoon chili powder (optional) 6. 1 teaspoon smoked paprika 7. 1 teaspoon garlic powder 8. 1 teaspoon onion powder 9. 1 teaspoon cumin 10. Salt and pepper to taste 11. 2 tablespoons olive oil 12. 6
• inch flour tortillas, warmed 13. Your favorite salsa 14. 1 cup shredded cheese (Monterey Jack or Cheddar) 15. 1/2 cup sour cream 16. Fresh cilantro leaves

Instructions

1. In a large mixing bowl, combine the thinly sliced chicken breasts with half of the fajita seasoning mix and toss well to coat. Let it marinate for at least 30 minutes.
2. While the chicken is marinating, heat up a grill or a grill pan over medium high heat.
3. In a separate bowl, combine the onion and bell pepper strips with the remaining fajita seasoning mix, chili powder (optional), smoked paprika, garlic powder, onion powder, cumin, salt, and pepper to taste. Mix well to coat.
4. Grill the marinated chicken breasts until cooked through, about 3 4 minutes per side. Remove from the grill and let it rest for a few minutes before slicing.
5. Add the seasoned onion and bell pepper strips to the still hot grill and cook until tender with nice char marks, about 2 3 minutes per side.
6. Assemble your Fireball Fajita Fiesta by layering sliced chicken, grilled veggies, salsa, cheese, and a dollop of sour cream onto warmed tortillas. Garnish with fresh cilantro leaves.

Chef’s Insight

Don't be afraid to experiment with different seasonings and flavors in this recipe. The sizzle, aroma, and energy of this dish are what makes it a true crowd-pleaser!

Notes

Enjoy the bold flavors and festive atmosphere of this Tex-Mex cookout lunch with friends and family. It's a perfect weekend treat or a fun weeknight dinner!