I’ve had a long weekend and wanted to make a quick, tasty dinner.  I decided on Whole Wheat Tortillas, Chicken Fajitas, Pinto Beans along with a side green salad.  So to make the fajitas you can use whatever meat, chicken, beef, pork, fish, or just vegetarian you want to use so I decided on chicken.  So you need the following for 4 to 6 servings. I like mixing mushrooms with it because you don’t need to use as much meat.  Remember these words SATURATED FAT!!  Besides, the mushrooms are great in this dish.  I many times only use portobellos.  
8 ounces chicken breasts
2 to 3 large portobellos
2 teaspoons canola oil
1 large white onion
1 red bell pepper
1 green bell pepper
(or both the same color)
2 to 3 cloves minced garlic
1 to 2 teaspoons cumin
1 teaspoon Mexican oregano
Mexico Adobo seasoning use to your taste.  I usually use about 1 tablespoon for the entire dish (You could also use “fajita seasoning”).
Slice the chicken (thin strips)
With a spoon scrape out the gills from the portobellos.  If you don’t do this it will make your mixture “black”.  Slice the mushroom in 1/4” slices.
Cut the bell peppers in half, see picture.  Take out the veins and seeds and snap off the end of the pepper (the part that curls around the bottom, see picture).  Slice.
Saute the onions, bell peppers and 1/2 to 1 teaspoon of ground cumin and 1/2 teaspoon of Mexican oregano and 1/2 teaspoon of the seasoning (aodbo or fajita),  in a non stick skillet with just 1 teaspoon of oil.  Saute until soft.  Set aside in a bowl.  You don’t have to clean out the skillet.  
Add another teaspoon of oil and saute the mushrooms along with some of the garlic.  I usually use about 1 teaspoon minced garlic. Saute until the mushrooms are browned.  Remove and set aside.  
Add another 1 teaspoon of oil and add the chicken and another clove of minced garlic, 1 teaspoon of ground cumin and 1/2 teaspoon of oregano and another 1 teaspoon or more of the seasoning.  Saute until cooked through.  This should take just a few minutes.  
Combine all the ingredients, season if necessary.  Saute the entire mixture for a few minutes until all the flavors marry.  Just one happy skillet of flavors!!  
I serve with homemade corn or flour tortillas, a little crema (Mexican sour cream) or non-fat sour cream.  Salsa is also great on it.  
Per Serving:  119 calories; 4.1g fat; 1.5g fiber
Sunday, July 9, 2006
Snaping off the end before slicing.
Sauteing chicken with adobo seasoning.
Scraping gills from mushrooms.
Slicing bell peppers
Slicing white onions
Take seeds and veins out of bell peppers with a knife.  
Email comments or questions:
Sauting portobellos in skillet until browned.