Sizzling Tex-Mex Cookout Lunch: Smoky Fajita Fiesta

Allergens

Contains gluten and dairy. Check seasoning mix for other allergens.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow onion
• 8
• 10 flour tortillas
• 4 tbsp olive oil
• 3 tbsp fajita seasoning mix
• Salt and pepper to taste Toppings:
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup fresh cilantro, chopped
• 1/2 cup pico de gallo
• 1 jalapeno, sliced (optional)
• 1 lime, cut into wedges

Instructions

1. Slice the chicken breasts into thin strips and bell peppers and onion into strips as well.
2. In a large bowl, mix the fajita seasoning with olive oil to create a marinade. Add the sliced chicken to the marinade and let it rest for 30 minutes.
3. Preheat your grill or grill pan over medium high heat.
4. Grill the marinated chicken until cooked through, about 4 5 minutes per side. Remove from the grill and cover with foil to keep warm.
5. Add the bell peppers and onions to the grill, cooking until tender and slightly charred, approximately 3 4 minutes per side.
6. Warm the tortillas on the grill for about 20 seconds on each side.
7. Assemble your fajitas with chicken, peppers, onions, and your choice of toppings. Serve with a side of pico de gallo and lime wedges.

Chef’s Insight

For an extra smoky flavor, add a dash of smoked paprika to the marinade.

Notes

For a more authentic touch, use flour tortillas instead of corn.