Ways to cook Chicken Fajitas:

Cook the Chicken Fajitas in a large frying pan in olive oil and some sliced up onions. When it’s almost done put in some sliced mushrooms. 

This combo was the basis for a few different meals:

1. Put it in tortillas with some Mexican cheese mix and some Spanish rice.

2. Use it in a wrap with romaine lettuce, mozzarella cheese, and Caesar dressing.

3. Put it on pasta with your favorite sauce.

4.  Heat the meat in the microwave and place it, along with cheese, tomatoes and salsa, over shredded lettuce.

5.  Pan fry corn and throw in leftover fajita-style chicken and grilled portabella mushrooms, warmed it all up, and pour over Romaine with Caesar dressing and chunks of peppercorn feta.

6.Mix Fajita meat with rice , salsa I made and a dab of sour cream

7.Use the leftover fajita stuff for quesadillas




Chicken Fajitas

1 lb. Chicken Breast Fajitas (From Box)
3 tsp. Chili Powder
1/4 cup brown sugar
2 large red peppers, sliced
1 large yellow onion, sliced
1 tsp. canola oil
1/2 lemon or lime
Sour cream or plain yogurt
Guacamole (optional)
4-5 Corn tortillas

Prepare the vegetables. Combine them in a large bowl and toss with oil. Heat grill until good and hot. Mix the chili powder and brown sugar. Just before putting the vegetables and meat on the grill, coat the meat with the chili powder mixture. (Box meat may already be seasoned). Spread the vegetables out on a perforated grilling sheet
and put it all on the grill. Grill about 7 minutes until blackened.

Then flip both the meat and the vegetables. Cook another 7 minutes or until meat is done. Arrange vegetables in a bowl or on a platter and squeeze the lemon over them. Thinly slice the meat. Assemble fajitas and enjoy.