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Chicken fajitas

It's the first snow of the season and it's a whammy. We are supposed to get 6 to 10 inches of snow today. After teaching, what I want is something easy to make and warming. Chicken fajitas were a favorite of mine growing up and I still love them. They are super easy to make and the perfect spicy comfort food. I like to make my own guacamole as a fresh topping to go alongside (I am one of those people for whom cilantro tastes like soap, so I always make my own guac and omit it).

Since dinner is so healthy, I imagine spiked hot chocolate and fresh-baked cookies are my dessert on this snowy day....


1 garlic clove, minced

1 red onion, thinly sliced

1 bell pepper, thing sliced

1/2 pound chicken breasts

2 teaspoons taco seasoning

Cayenne, to taste

6 six inch flour tortillas

salt, pepper, oil

guacamole, for serving


Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and peppers; season with salt and pepper. Cook, stirring occasionally, until veggies are tender, about 5 minutes. Stir in chopped garlic and cook a further minute. Remove veggies to a plate.

Meanwhile, pat chicken the dry, then pound to an even 1⁄2- inch thickness. Season all over with 2 teaspoons taco seasoning, cayenne and a pinch each of salt and pepper . 

Add 1 tablespoon of oil to the skillet. Add chicken; cook over medium- high heat until browned on the bottom, 2–3 minutes. Flip chicken, then add back the veggies and add in 2 tablespoons water; cover and cook another 2-3 minutes. 

While you cook the chicken, heat a cast-iron skillet over high heat. Toast 1 tortilla at a time until warm and charred in spots, about 30 seconds seconds per side. Repeat with remaining tortillas, wrapping in foil as you go to keep them warm. 

Slice the chicken; assemble your fajitas with tortilla, chicken, pepper, onions and guac. Enjoy!


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