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!