Chicken and Pepper Fajitas

Name: Chicken and Pepper Fajitas
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps bottled minced garlic; 454 grams chicken breast tenders, cut into 1/4-inch strips; 8 8-inchs (8-inch) fat-free flour tortillas; 118 milliliters shredded Monterey Jack cheese; 2 teaspoons olive oil; 454 grams package frozen pepper stir-fry; 2 teaspoons salt-free Mexican seasoning

Chicken and Pepper Fajitas might be just the main course you are searching for. This recipe makes 4 servings with 809 calories, 48g of protein, and 20g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up mexican seasoning, pepper stir-fry, monterey jack cheese, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes approximately 6 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken, and cook, stirring occasionally, 6 minutes.

Ingredients you will need

Whole Chicken

Remove chicken, and set aside.

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Whole Chicken

Add pepper stir-fry, garlic, and Mexican seasoning to pan. Saut 6 minutes or until vegetables are tender and most of water has evaporated.

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Mexican Spice Mix

Vegetable

Garlic

Pepper

Water

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Frying Pan

Add chicken, and cook 2 to 3 minutes or until thoroughly heated.

Ingredients you will need

Whole Chicken

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture onto each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center.

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Tortilla

Whole Chicken

Cheese

Serve with reduced-fat sour cream and salsa, if desired.

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Light Sour Cream

Salsa

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

bottled minced garlic 454grams

chicken breast tenders, cut into 1/4-inch strips 88-inchs

(8-inch) fat-free flour tortillas 118milliliters

shredded Monterey Jack cheese 2teaspoons

olive oil 454grams

package frozen pepper stir-fry 2teaspoons

salt-free Mexican seasoning

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.