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.
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