Okay, so I have yet another Mexican dish for y'all to try. If you haven't noticed, I LOVE Mexican food! This is also a dish that my entire family loves too. Score! Tonight I made some Chicken Florentine from the Pioneer Woman for them for the first time, and yeah... it took them 45 minutes to finish the smallest servings ever...so let's be thankful for dishes that your kids love, right?? Sometimes if we are having guests, I will prepare this as a self-serve buffet because it is pretty simple to prepare ahead. The marinade recipe I use off the back of the Mission flour tortilla package. I actually prefer to use the larger burrito tortillas but you can use any size you'd prefer. In these pictures I have fajita size. Well, I hope you enjoy it!
10 Flour Tortillas
1 Tbsp Olive Oil
2 Tbsp fresh Lemon Juice
1 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
1 lb. Chicken Breasts, boneless, skinless, rinsed, fat trimmed off, and sliced
white or vidalia onion, sliced
green bell pepper, sliced
red bell pepper, sliced
Mexican blend cheese
Alright, so first dice up them veggies! I am actually the only one in my house who eats these. I love when my company enjoys it too. Then I'm not the odd ball out. One day, hopefully my princesses will take after me and actually enjoy some caramelized onions, so sweet and tasty that I can eat the whole bowl all by themselves....hmm...I'm getting hungry just thinking about them.
Anyway, moving on...In the dish you plan to use for marinating combine the olive oil (or your preferred oil, I sometimes have used vegetable oil), lemon juice, salt, black pepper, and cumin. Whisk together.
Next take your rinsed and sliced chicken breast and add it to the marinade. (You can use chicken breasts or chicken breast tenders. I use whatever I have, we always have some type of chicken on hand and it's usually which ever is cheapest. Just make sure to slice them about 1/4 inch thick by 2-3 inches long)Toss to coat and set it in the fridge while prepping the rest of the meal.
In a skillet over medium-high heat add the peppers and onion. Saute until beginning to caramelize. You don't have to cook them that long if you don't want to. Some people do not like mushy veggies, but I LOVE them when they caramelize. Like I said before, I can eat them all by their lonesome little selves. Ha ha! You can put the lid on the pan with it cracked a bit to vent the steam in order to speed up the cooking process a little.
Once finished, remove the veggies to a bowl and put some tin foil on it to help retain their heat.
In a preheated skillet, add the chicken breast and cook over medium-high heat till cooked through and no longer pink in the center.
Set aside in a dish and cover with foil also.
Dice up the tomato and lettuce.
Now's the fun part! Putting them together and eating them! I have this handy little tortilla warmer my sister got me as a gift forEVER ago. I just add the tortillas and nuke 'em in the microwave for about 45 seconds.
Here's my little trick...Put the sour cream on FIRST! It's so much better because you get some in every bite this way instead of putting a dollop on later where it's clumped together. Add some cheese and a few pieces of chicken.
Next, add the sauteed veggies, lettuce, tomato, and salsa. Roll 'em up and dig in! Oh and serve it up with some of my favorite Knorr Spanish Rice. (No, they didn't pay me to say that, I just love it)
These fajitas are amazing! Love Love Love them!