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Chipotle Chicken Fajitas. I made these two weeks ago and they're easy to put together even for

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Joined: Dec 11, 2005


Posted to Thread #20583 at 2:29 am on Sep 28, 2011

the next day. Grill or pan-fry some chicken breasts with some good dry seasoning (Cajun or Caribbean for example) and slice same with veggies and prepare a "kit" (separating chicken slices and veggies) with a package of 10" flour tortillas. All they need do is heat up in a fry pan and you could provide sour cream and shredded cheese on the side:

Chipotle Chicken Fajitas with Bell Pepper & Onion

Serves 4

1.5 lbs. chicken breasts (3 large)

1 large white onion sliced 1/4” thick and quartered

1 large red or green bell pepper cut into 1/4” long strips and halved

3 cloves of minced garlic

˝ tsp salt

˝ tsp pepper

2 TBS fresh lime juice

2 TBS canola oil

1 cup of shredded Monterey Jack cheese

sour cream as garnish

5 TBS of The Pantry Club’s chipotle seasoning

4 large tortillas (warmed for a few seconds on each side over medium heat in a dry fry pan)

Add canola oil to 12” skillet and cook onions and peppers over medium-high heat. Add salt and pepper and cook vegetables until softened. Stir in the garlic. Keep warm and stir in the lime juice just before finished.

Rub 4 to 4-˝ TBS of chipotle seasoning onto both sides of chicken breasts. Reserve the remaining to sprinkle on fajitas. Grill or pan fry the chicken in 1 TBS canola heat over medium high heat until the chicken reaches 165°. Let rest for 4-5 minutes and slice thinly.

Add sliced chicken to warmed tortillas. Add and divide evenly the onion and green peppers, shredded cheese, and a dollop of sour cream to taste. Sprinkle the leftover chipotle seasoning on the fajita if desired.

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