3 tbsp vegetable oil
1 bell pepper
1 small red onion
2 small zucchini squash
2 handfuls sliced mushrooms (optional)
2 tbsp vegetable oil
4 medium flour tortillas
1 c. grated jack or cheddar/jack cheese
Heat large frying pan and 3 Tbsp oil. Add chicken breasts, sprinkled with fajita seasoning and garlic powder. Saute until done. Remove from pan. While the chicken is cooking, slice the bell pepper, onion, and zucchini. When chicken is done and removed, add the 2 Tbsp oil and get it hot, then add the veggies. Season with fajita seasoning and garlic powder. Cook on med-high heat until done. (If needed, you can wipe the pan out before adding the oil and veggies.) While the veggies are cooking, heat a griddle or another frying pan over medium heat and cut chicken up into small bite-sized pieces. When the veggies are done, spray the griddle with cooking spray and lay out a tortilla on it. Sprinkle with 1/4 cup cheese. Add 1/4 of the veggie mixture and 1/4 of the chicken. Allow to cook until it starts to crisp a little bit and the cheese melts. Fold in half and cut into wedges. Repeat with remaining ingredients. Serve with guacamole, salsa, and sour cream.
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