January 5, 2011

Recipe Revamp: Chicken Fajitas

As I have mentioned before, while going back through old posts I have noticed several recipes that either have no pictures, have crappy pictures (most), have really confusing recipes, or don't have specific ingredient amounts (some of you are thinking, "So what's new?" He he he).

I don't really want to remove these recipes from the blog. Athough most of them were posted during a time when I was under a huge amount of emotional stress...and probably under the influence of wine...they are authentic pieces of me and what my life was like at the time - blurry, fragmented, rambling, random. 

So I'm just going to "Revamp" the recipes as I make them again and again, and add new and improved pictures when I can.

I never set out to start a food blog...I just wanted a safe place where I could vent and tell my side of the story...and if family and friends wanted to pop in every once in a while to see what was up in my world, they could.

Then I found that cooking was a great creative outlet for me, and that it was easier for me to have a post about cooking, intermingled with my commentary than it was to just drone on and on about my personal problems.

Last month I had over 900 hits here on Sunshine and Jellybeans.

It was my highest month ever. Normally I average around 500 hits a month.

I realize that compared to most of the cooking blogs I read, this is minuscule. I would be willing to bet that most of them average several thousand hits a month.

But it's a lot for me, and it kinda makes me proud (and a little freaked out).

I also realize that this isn't a very traditional cooking blog. Most cooking blogs are strictly cooking, with a picture here and there or a once-in-a-while mention of the blogger's private life instead of regular (and very personal) posts. I'm sure that this is annoying to some people ("Quit f-ing TALKING and give me a RECIPE!"), but it's therapeutic for me and I hope that some people like the more personal aspect of it.


Now I'll quit f-ing talking and give you a recipe.

You can click here to view the original recipe, as well as a recipe for Spanish Rice.

I made these fajitas on the stovetop, but I ALWAYS recommend cooking the meat and veggies on the grill. It really makes a huge difference. The recipe has instructions for both.

I always put way too much stuff on my tortilla, and then I can never get it closed. I usually just end up spreading my fixin's out over the open face tortilla and eating it with a fork.

Chicken Fajitas (serves 6)

This recipe is for chicken fajitas, but you can easily substitute beef, pork, or shrimp. Also - feel free to use other veggies such as cherry tomatoes or zucchini.

  • 2 lbs of chicken breasts
  • 2 bell peppers, cut into strips
  • 1 small onion, cut into strips
  • 1 lime, cut in half
  • 1 bunch of cilantro, chopped
  • 2 tablespoons of homemade or store bought fajita or taco seasoning (see my recipe here)
  • 8 - 12 flour tortillas (you can sub corn tortillas)
  • 2 tablespoons jarred jalapeno, minced
  • 2 tablespoons juice from jarred jalapenos
  • your choice of fixins: lettuce, tomato, sour cream, salsa, guacamole, taco sauce, black olives
Cut your chicken breasts into strips, and toss it with the juice from 1/2 of your lime, a generous handful of cilantro, 1 tablespoon of your fajita seasonings and 1 tablespoon of juice from your jar of jalapenos. In a separate bowl/bag, toss your cut up peppers and onions with the juice from the other 1/2 of your lime, a small handful of cilantro, the remaining tablespoon of fajita seasoning and the remaining tablespoon of jalapeno juice. Marinade both for 30 minutes to 2 hours.

To grill:
Preheat your grill to 375 degrees while the meat and veggies are marinading. Put meat and veggies on skewers (separately), or in separate grill baskets (we usually skewer the meat, and then put the veggies in a grill basket coated with oil).

Cook chicken and vegetables, stirring every couple of minutes until chicken is cooked through, and veggies are soft and starting to brown, about 5 - 10 minutes.

Wrap tortillas in aluminum foil and warm on grill for a few minutes. 

To cook on stovetop:
Add marinaded chicken and vegetables to a large skillet (including all the juices). Cook over medium heat until chicken is cooked through and veggies are tender.

Preheat oven to 350 degrees. Wrap tortillas in aluminum foil and warm in oven for a few minutes.

Top warm tortillas and filling with your choice of fixings.


Printable Recipe


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