Note, the white things are leftover brown rice thrown in.
Fajitas are always a winner in our house, due to the husband’s fondness for wraps. They’re also pretty easy to make. Here’s a recipe I made yesterday that yields about 4-5 servings.
Ingredients
3 large red peppers, seeded and sliced into strips
1 large green pepper, seeded and sliced into strips
2 medium red onions, peeled and sliced into strips
2 chicken thighs, deboned and sliced into strips
1 cup diced smoked sausage
3 tablespoons or more of Tex-Mex seasoning mix (recipe to follow)
Tex-Mex seasoning mix:
1 part paprika
2 parts cumin
1 part cayenne
1 part oregano
2 parts garlic powder
Put it all in a jar with a tight fitting lid. I like to keep a batch of this in the kitchen to quickly throw together tacos, fajitas or chili.
Let’s do it!
Put the meat in a container with a tablespoon of Tex Mex powder. Mix well and let marinate while you’re cooking the veggies.
Heat a large pot/wok to medium high and add enough oil to lightly coat the bottom.
Throw in the veggies and saute, stirring until really soft. This took an agonizing amount of time because I started with low heat. Don’t make my mistake. Start high and keep stirring! I also threw the bones in with the veggies for added flavour.
When the veggies are soft, throw in 2 tablespoons of seasoning and stir until well mixed. Add the meat and cook until cooked, maybe another 10 minutes. At this point, taste and adjust for salt and seasoning. Add hot peppers if you like it spicy.
Lunch it up!
I pack the fajita mix in a tight-fitting container and put a couple of tortillas in a ziploc bag. To eat, heat them up separately. The tortillas take about 10 seconds, the filling will take about two minutes, since it’s got meat in it.
Optional: If you’re a fancy pants, bring along some sprigs of parsley, a couple wedges of lime and an avocado (cut it up at work to reduce grossness)
Enjoy!