Ingredients chicken fajitas
6 oz chicken breast
1/4 cup shredded Mexican cheese
2 flour tortillas
2 tbsp sour cream (light)
2 habeñero pappers
1/2 jalapeño
1/8 green bell pepper
1/8 red bell pepper
1 slice onion
4 tbsp taco sauce
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tbsp lemon juice
how to make chicken fajitas
Slice chicken breast into 1/2" wide strips, by 1" long. Place strips in Zip-loc bag, add in 3 tbsp taco sauce, ground black pepper, and garlic powder. Shake, and let sit for 2 hours.
Cut sections off bell peppers, and cut into 1/4" wide strips. Cut jalapeño and habeñero peppers into 1/4" slices. Core onion slice, and cut into four sections.
Combine veggies in bowl, sprinkle with lemon juice, and set aside.
Combine veggies and chicken strips in frying pan, cook on low - heat to soften peppers and cook chicken. Make sure chicken is cooked to 165°F.
Take sour cream and cayenne pepper and mix.
Steam tortillas over frying pan for 30 seconds. Plate tortillas, use 1/8 cup shredded cheese on each tortilla, and evenly split chicken/peppers between tortillas.
Scoop sour cream mix into Zip-loc bag, cut corner off, and squeeze onto tortillas/plate as desired.
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