Yeah yeah yeah… sensing a theme here?? We LOVE Mexican food!! Tex-Mex especially. I’m gonna try to get better at cooking it to!!
This one was quick and easy… start to finish: 20 minutes! Easy right??
1 TB chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/8 tsp. cayenne pepper powder
1/4 tsp. onion powder
(mix in a small ramekin or bowl)
4 chicken tenderloins (I cooked for 2 people, add to this as needed)
2 Bell peppers (or 5 mini sweet peppers)
4 small taco size tortillas
Heat your grill pan (or grill??) and salt. While the pan is heating up, take chicken (or other meat… doesn’t really matter) and drizzle w/light amount of oil. I used olive oil… it’s my favorite.. but you can use canola also. Then, cover with 3/4 of the seasoning, until thoroughly covered each piece of chicken. Put onto grill pan, cook for approximately 6-8 minutes per side, until when you cut it open, there is no pink. Should still be tender and juicy.
While the chicken is cooking, cut up your onion and peppers into thick slices and put into skillet w/1 TB of oil. Sautee. When almost done, sprinkle with the remaining fajita seasoning. Sautee until the peppers start to soften, and the onions are translucent. (If needed, put about 1 TB water into skillet, and cover for 3 min.)
Serve! I served it with leftover rice and corn (from Copy Cat Chipotle bowls made over the weekend) and some sour cream… YUM!