When I worked at Bottoms Up Brewery, fajitas were one of my favorite things on the menu. Though I don’t have the necessary equipment to smoke the chicken to give it the same flavor, I still love fajitas and make them quite often. They’re easy and filling, which makes them even better. This recipe can also be made for those who eat red meat by merely replacing the chicken with marinated strips of beef and omitting the garlic powder and paprika.
2 medium green peppers, julienned
1 large onion, julienned
1-1/2 tsp. salt
1-1/2 tsp. pepper
4 Tbsp. oil, divided
2 lbs. boneless, skinless chicken breasts, thawed and thinly sliced
1 tsp. garlic powder
2 tsp. paprika
12 flour tortillas
1-1/2 cups shredded Mexican blend cheese
In a medium saucepan, sauté the peppers and onions in 2 Tbsp oil until slightly tender. Remove from saucepan and set aside. In the same saucepan, cook the chicken in 2 Tbsp. oil until no longer pink. Drain excess grease. Season with garlic powder and paprika. Return peppers and onions to saucepan and cook with chicken until heated through. Warm tortillas if necessary. Put about a cup of the pepper, onion and chicken mixture into each tortilla. Sprinkle with cheese. Serve with salsa and sour cream, if desired.