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Pampered Chef: Help - Chicken Fajitia Recipe

  1. pampchefrhondab

    pampchefrhondab Senior Member

    Hi Everyone,

    I am looking for a recipe for Chicken Fajitias which I believe was in the Spring/Summer 2005 Spanish Season's Best.

    This recipe was made in the stir fry skillet. I have a show tomorrow I need it for so any help would be greaty appreciated.

    Thank you,

    Rhonda B.
  2. Mindy


    hope this is what you are looking for....found on Joycesfinecooking.com

    Easy Chicken Fajitas

    1 medium red bell pepper
    1 medium green bell pepper
    1 large onion
    1 plum tomato
    1 pound boneless, skinless chicken breast halves
    1 package (1-1.25 ounces) fajita seasoning mix
    2 garlic cloves, pressed
    1 small lime, cut in half
    8 (7-8-inch) flour tortillas, warmed
    Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream

    Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside. Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired. Yield: 4 servings

    per serving: (2 fajitas): Cal: 380, TFat 8 g, Sat; Fat .5 g, Chol: 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g
    Mar 11, 2006
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