This is a simple, quick, easy way to prepare fajitas without needing to marinate or stand outside in the hot sun grilling. I don't have a strict recipe I follow, so forgive me for that.
To warm tortillas, place in a foil, sprinkle with water, and place in a 200º oven while you cook your meal. You can turn off the oven about 5 mins before the meat is finished cooking.
Boneless skinless chicken breasts, cleaned, rinsed, and cut into thin strips
1/2 onion, sliced thinly and divided into rings
1 or 2 garlic cloves, minced
Cayenne (Crushed Red Pepper Flakes)
Place about 4 tablespoons of olive oil in the skillet to warm. Add half the onions and half the garlic. Allow to start cooking. Place a layer of chicken strips in the skillet and sprinkle with seasonings to your taste. A little cumin, cayenne, and oregano go a long way! You can also add some jalapenos if you like it hot. Cook on one side til all the pink is gone from the meat, turn, and cook on the other side until brown. It takes only a few minutes. Repeat with remaining chicken, adding the second half of the onions and garlic and re-seasoning about half-way through.
1-1 1/2 onion, thinly sliced
1 whole red bell pepper, deseeded and sliced
1 yellow or orange bell pepper, deseeded and sliced
1-2 cloves garlic, minced
Jalapenos (if you like it hot)
Throw the veggies into the skillet after you've cooked all your meat. Stir and cook until the veggies are crisp-tender and heated throughout. Add the meat back into the skillet, stir and mix together until the meat is warm. Serve on hot tortillas with your choice of toppings.
Pico de Gallo