Firecracker Fajita Skillet: A Tex-Mex Cookout Appetizer

Allergens

Wheat (from flour tortillas)

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 large bell peppers (any color), sliced into strips
• 1 small onion, thinly sliced
• 3 tbsp olive oil
• 1 packet taco seasoning
• 6 oz can tomato paste
• 1/4 cup water
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 8 small flour tortillas, warmed
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat 2 tbsp of olive oil over medium high heat. Add the sliced chicken, season with taco seasoning, salt, and pepper, and cook until browned, about 3 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add another tablespoon of olive oil. Cook the bell peppers and onions until tender and slightly charred, about 5 7 minutes.
3. Stir in the tomato paste and water, simmering for 2 3 minutes to create a rich sauce.
4. Return the cooked chicken to the skillet and mix well. Top with shredded cheddar cheese, allowing it to melt slightly before removing from heat.
5. To serve, spoon the sizzling mixture onto warmed tortillas and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a burst of zesty flavor.

Chef’s Insight

The key to this dish is in the seasoning and texture - don't be afraid to play with the flavors to make it your own!

Notes

This recipe is perfect for entertaining, as it can be prepared ahead of time and assembled quickly before guests arrive.