Chicken-and-Sweet Pepper Fajitas

Name: Chicken-and-Sweet Pepper Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters green bell pepper strips; 237 milliliters red bell pepper strips; 237 milliliters yellow bell pepper strips; 0 teaspoons black pepper; 4 8-inchs (8-inch) flour tortillas; 79 milliliters chopped fresh cilantro; 59 milliliters thinly sliced seeded jalapeno pepper (about 2 peppers); 2 Tbsps light cream cheese with garlic and spices; 473 milliliters vertically sliced onion; 0 teaspoons salt; 340 grams skinned, boned chicken breast, cut into 2 x 1/4-inch strips; 2 teaspoons vegetable oil, divided

Chicken-and-Sweet Pepper Fajitas is a vegetarian recipe with 4 servings. One serving contains 314 calories, 8g of protein, and 7g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mexican food. A mixture of cream cheese, jalapeno pepper, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion, bell peppers, and jalapeo; stir-fry 12 minutes or until crisp-tender.

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Bell Pepper

Onion

Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.

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Black Pepper

Bell Pepper

Cilantro

Salt

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Frying Pan

Heat 1 teaspoon oil in skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add chicken; saut 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.

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Whole Chicken

Pepper

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Frying Pan

Heat tortillas according to package directions.

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Tortilla

Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.

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Cream Cheese

Tortilla

Whole Chicken

Spread

Roll

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

green bell pepper strips 237milliliters

red bell pepper strips 237milliliters

yellow bell pepper strips 0teaspoons

black pepper 48-inchs

(8-inch) flour tortillas 79milliliters

chopped fresh cilantro 59milliliters

thinly sliced seeded jalapeno pepper (about 2 peppers)2Tbsps

light cream cheese with garlic and spices 473milliliters

vertically sliced onion 0teaspoons

salt 340grams

skinned, boned chicken breast, cut into 2 x 1/4-inch strips 2teaspoons

vegetable oil, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.