Festival Classic Lunch: Firecracker Chicken Fajitas

Allergens

Dairy (cheese, sour cream), Gluten (flour tortillas)

Ingredients

• 2 lbs boneless, skinless chicken breasts, thinly sliced
• 1/4 cup vegetable oil
• 3 tbsp fajita seasoning
• 8 large flour tortillas
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced (green and red)
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese
• Sour cream, for serving
• Guacamole, for serving
• Pico de gallo, for serving

Instructions

1. In a large bowl, mix the thinly sliced chicken with vegetable oil and fajita seasoning. Toss well to coat each piece evenly. Set aside while you prepare the other ingredients.
2. Heat a large skillet or griddle over medium high heat. Add the sliced onion and bell peppers, sautéing until tender and slightly charred, around 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, cook the seasoned chicken for 6 8 minutes or until fully cooked, turning occasionally. Once done, remove the chicken from the skillet and add the cooked peppers and onions back into the skillet to reheat.
4. Warm the flour tortillas on a separate griddle or in the microwave for 20 30 seconds.
5. To assemble the fajitas, lay a warm tortilla on a plate, then add cooked chicken, sautéed vegetables, lime juice, and fresh cilantro. Sprinkle with shredded Monterey Jack cheese and top with a dollop of sour cream, guacamole, and pico de gallo.

Chef’s Insight

Marinate the chicken for 30 minutes before cooking for added depth of flavor.