fast fake fajita recipe
17 Sep 2007 08:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneI should drink 2 fingerwidths of tequila and triple sec in a juice glass more often, I guess [note: don't try this drink without lemon/lime juice and salt available]. I feel pretty good now. But I also have fake fajitas1, green tea, and a really good fantasy novel, so it's no wonder I feel so satisfied.
1.
Fry one sliced bell pepper (and 1/4 to ½ onion if you want) until pieces are limp in hot olive oil. Add finger-wide slices of about 2-3 chicken breasts and some garlic salt (or a clove or two of crushed garlic, but that makes it take a little longer). Cook through. Add half a jar of salsa and a couple of teaspoons of cumin (either ground or whole), cover, reduce heat to low, cook ten minutes. Serve on tortillas with any combination of lettuce, guacamole, and sour cream (or kermavilli).
This is a necessary recipe for us, because Wax dislikes the actual fajita spices you can buy in packets (this happens to people with spice-sensitive stomachs), and most of the things necessary for real fajitas - including any salsa except for Old El Paso - are unavailable at our regular corner store.
If you live in Finland the recipe is made faster by the fact that chicken is commonly sold pre-sliced into good-sized pieces. Just buy one package and dump it in the pan with the peppers.
This recipe also has the advantage of producing very little excess oil and/or liquid because the salsa is cooked with the chicken, which reduces it, and prevents it from dribbling out the cracks of the wrap when you're eating it. That advantage will be wasted if you use more than two or three tablespoons of olive oil, though. If you fry in a nonstick pan, very little is necessary, and you don't need to add any more when you add the chicken to the pan.
1.
Fry one sliced bell pepper (and 1/4 to ½ onion if you want) until pieces are limp in hot olive oil. Add finger-wide slices of about 2-3 chicken breasts and some garlic salt (or a clove or two of crushed garlic, but that makes it take a little longer). Cook through. Add half a jar of salsa and a couple of teaspoons of cumin (either ground or whole), cover, reduce heat to low, cook ten minutes. Serve on tortillas with any combination of lettuce, guacamole, and sour cream (or kermavilli).
This is a necessary recipe for us, because Wax dislikes the actual fajita spices you can buy in packets (this happens to people with spice-sensitive stomachs), and most of the things necessary for real fajitas - including any salsa except for Old El Paso - are unavailable at our regular corner store.
If you live in Finland the recipe is made faster by the fact that chicken is commonly sold pre-sliced into good-sized pieces. Just buy one package and dump it in the pan with the peppers.
This recipe also has the advantage of producing very little excess oil and/or liquid because the salsa is cooked with the chicken, which reduces it, and prevents it from dribbling out the cracks of the wrap when you're eating it. That advantage will be wasted if you use more than two or three tablespoons of olive oil, though. If you fry in a nonstick pan, very little is necessary, and you don't need to add any more when you add the chicken to the pan.
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Date: 18 Sep 2007 04:28 am (UTC)(no subject)
Date: 18 Sep 2007 10:32 am (UTC)