Cooking With Rod

By Rod Cohenour

Quick and Easy Chicken Fajitas

This is for all of you out there who are searching for a quick, delicious, homemade meal! Even if you don’t have the time to do anything but eat and run most of the time, here’s one for you that will not only stay in your timeframes effectively, but it is guaranteed to fill you up and give you absolute satisfaction. And, what’s more, it’s so simple – it’s fool-proof! 

This recipe is also flexible because you can substitute other meats for the chicken: strips of flank steak, yummy big shrimp, nice fat polska or Italian sausage meats, even shark if you’re of a mind – but my favorite is Chicken! The cooking times for the substitutions will change, of course. So here’s what you’re gonna’ need to feed four people (or more) rapidly, on a budget:
Bon appetit!
 
Ingredients:

2 lbs. boneless, skinless chicken tenders 4 Tbsp. red chili powder 4 Tbsp. ground cumin 2 Tbsp. garlic powder 2 Tbsp. onion powder 1 Tbsp. ground black pepper 2 large red bell peppers, deseeded and cut in strips 2 large green bell peppers, deseeded and cut in strips 1 large or 2 medium sweet onions, cut into strips Non-stick cooking spray 1 dozen flour tortillas (fajita-type, large ones about 7 or 8 inches) 1 lb. shredded Mexican blend cheese (cheddar, Jack, Colby) 2 cans refried beans (I use non-fat) Garnishes: fresh avocado or guacamole, sour cream, cilantro leaves, radish slices, pico de gallo, salsa roja, chili con queso, salsa verde (your choice and preferences) and a side of Mexican rice, if you prefer. Directions: 1. Rinse chicken strips and place on paper towels to dry. Season well with the blended seasonings (just add to a measuring cup and whisk together). Maker sure all tenders are coated on all sides. 2. In a large preheated sauté or electric frying pan, that you sprayed with non-stick cooking spray, place the chicken tenders being careful not to crowd them. Cook for 3-4 minutes per side until chicken has lost its pink color and firmed in texture. 3. Add onions and bell peppers (you can add one Serrano or jalapeno pepper sliced and deseeded if you want a bit more spice). Cook on medium to medium-low heat until the vegetables are crisp tender and the onion has become translucent. 4. If necessary, you can add about a half cup of liquid (water, lime juice, chicken broth, tequila) to steam the skillet and stir up the browned bits from the bottom of the pan at this point. Reduce heat to low to prevent scorching. 5. In a covered casserole dish, place the 2 cans of refried beans, stir to fluff, add onion and a touch of cheese on the top. Cover the dish, place either in the oven or microwave just long enough to heat through and melt the cheese. 6. Take the dozen flour tortillas and wrap tightly in aluminum foil. Place in a warm oven while the beans are heating and you are dishing up the fajita mixture. This should only take about 3-4 minutes total. You don’t want the tortillas to dry out, merely to be warm. 7. Serve with the suggested garnishes, sit back and await the appreciation of your dinner guests! Click on author's byline for bio and list of other works published by Pencil Stubs Online.