October 11, 2008

on those fast chicken fajitas...

fast chicken fajitas.

serves four / prep time: 25 minutes / total time: 25 minutes

what you'll need:

1 1/2 lbs. chicken cutlets (about 8) or 6 chicken breasts, halved

2 tbsp. vegetable oil

1 tsp. chili powder

coarse salt & ground pepper

2 bell peppers (ribs & seeds removed), thinly sliced

1 medium red onion, halved & thinly sliced

4 garlic cloves, thinly sliced

8 flour tortillas (6 inch)

fresh cilantro leaves, sour cream, lime wedges (all for serving)

1. Heat broiler ("What? We have a broiler? What are you talking about? I thought that was just storage for cookie sheets! Wow. Crazy times.") with heat rack set 4 in. from heat. Arrange chicken on rimmed baking sheet lined with aluminum foil ("How are we out of aluminum foil? Crap. Can we use wax paper? Because all we have is wax paper."); rub with 1 tbsp. oil. Sprinkle with chili powder, season with salt & pepper. Broil, without turning, until chicken is opaque throughout ("I seriously think the wax paper is on fire. I hear something crackling. Do you hear something crackling? Can you just open it to check? But turn your face away, because I don't want it to go all backdraft on you and burn your face off."), 5 to 7 minutes. Remove from oven ("HOW IS THE WAX PAPER NOT ON FIRE?"), set aside.

2. On another rimmed baking sheet lined with foil ("Dude, next time we're at the store, we're stocking up on foil. Write this down."), toss peppers, onion, garlic and remaining tbsp. oil; season with salt & pepper. Broil ("I still can't believe we have a broiler. Where have I been?"), tossing occasionally, until vegetables are crisp-tender and slightly charred ("What the heck does charred mean? They look done to me. And I'm hungry, so let's just get on with it."), 6 to 8 minutes.

3. Meanwhile, thinly slice chicken crosswise ("Mmmm! This chicken is amazing! I am a cooking genius!"). Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, ("Or, we could just serve ourselves in the kitchen to save dishes, no?") and serve with tortillas, cilantro, sour cream and lime wedges.

This recipe is courtesy of Martha Stewart's adorable little Everyday Food magazine (the March 2008 issue). And, of course, my own commentary wasn't in the original recipe. (But it should be.) I totally and entirely recommend this recipe because if I think it's easy, then it must be easy. I don't get to make dinners enough, considering our work schedules, but I've decided that I'm going to start cooking more. I don't know much about cooking, really, and that really intimidates me. And I'm a perfectionist, so I hate it when I mess something up even the tiniest bit. Oh, and the dreaded inner-Monica comes out when I'm cooking, too, and I have to compulsively clean the kitchen WHILE I'm in the process of cooking.

That doesn't always work out too well.

But, anyway, try these fajitas! They are oh, so delicious. They made just enough for Jay and I to have dinner on Thursday (he had three; I had two) and brunch yesterday morning (Fajitas for brunch? Don't be hating.). And although I did keep dragging Jay into the kitchen while I was cooking (mostly to remove things from the broiler and/or make sure something wasn't on fire) I made this meal completely on my own.

And there you have it; one down, nine recipes to go for #35 on the list.


  1. To cut down even more time... have you tried Tyson ingredient meats - they are alrady pre seasoned and pre cooked. They are found in the lunch meat area of the store. There is chicken and steak - the chicken comes in plain, fajita and ceasar - all great compliments!

    reading your update this morning makes me want fajitas - even at 9 am - yummy!

  2. Very nice - this looks like a great lunch!

    ...except maybe with tofu instead = )

  3. I'm obsessed with our broiler.

    I don't know how I found it - since my mom would always tell us not to use it growing up.

    But potato slices broiled = heaven.

    (Also - this is kind of weird - but I LOVE that picture. I'm convinced. A DSLR can make anything better. Sign me up, please.)

  4. Okay, that picture looks absolutely delicious. I'm going to bookmark that recipe because it looks incredibly yummy!

  5. You should get the book "How to cook without a book" by Pam Anderson (no, not THAT Pam Anderson!). I LOVE this book because it teaches you some basic skills (like soup making, stir fry, omelets, pasta, etc...) and lots of variations to use once you've mastered the basics.

    Christmas wish list maybe??

  6. These look delicious and super easy. I'll have to give it a go this week. Thanks for sharing!! :)

  7. Thanks for the recipe, I'm SO going to try it! And I totally do the same thing when I'm cooking, I either constantly drag my hubs in the kitchen to check on something, or if he's not around I call my mom every 2 minutes to ask her questions! The way I see it, I get an A for effort and so do you! =)


Thoughts? Questions? General musings? Do share!

If you are asking a question, I will respond here within the comments—so, be sure to click that handy little "notify me" box below to know when I've replied!