Easy Chicken Fajita Recipe

This easy chicken fajita recipe brings out the best in Tex-Mex cuisine. This recipe is patterened after the classic recipes of the vaqueros (Mexican cowboys) along the Texas/Mexico border. Traditionally, these vaqueros were given skirt steaks from the cattle that were butchered to feed the ranch hands as part of their salary. Using regional ingredients, they invented fajitas. Years later fajitas started apearing on menus in various restraunts and they quickly became famous. 

This recipe differs from the original recipe of the vaqueros. It replaces the traditional skirt steaks with chicken.

	Chicken Fajitas
	Ingredients: 1 pound boneless, skinless chicken 1 large green bell pepper 1 large tomato 1 large onion 1/2 cup salsa 1/4 cup water 1 package fajita seasoning tortillas sour cream cheddar cheese Directions: Chop all of the vegetables and set aside. Spray a skillet with cooking spray. Then cut the chicken into bite-size chunks and place in the skillet. Cook the chicken until it is browned and no longer pink. Add the vegetables and the remaining ingredients. Cook until the vegetables are crisp-tender. Serve over tortillas and garnish with cheese and sour cream. Tip: Tortillas are always best when they are hot. Heat them by placing them on a hot griddle (or frying pan) for a few seconds on each side. Wrap them in a clean dish towel to keep them hot. Recipe By: Kyla Bodily

Variations

Replace the chicken with beef skirt steaks for a more traditional fajita recipe.

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