I’m not a big fan of cooking and especially not on weeknight evenings when we are more rushed. Several years ago my husband and I put together a list to refer to when we need inspiration. One of those dinner ideas on the list and in our regular rotation? Chicken Fajitas. With a little help from pre-seasoned, cooked chicken, they are quick and easy to make – perfect for weeknights.
- Perdue Short Cuts – Grilled Fajita Style
- 1 Red Bell Pepper (Yellow and Orange are delicious too!)
- 1/4 cup Chopped Onion
- 1 tbsp Vegetable Oil
- Flour Tortillas
- Shredded Cheese
- Sour Cream
Step 1 Slice your fresh bell pepper and onion into strips. Then cut into smaller pieces.
Step 2 Heat a tablespoon of vegetable oil in a pan over medium high heat. Once warm, add the fresh vegetables. Cook until soft. Stir occasionally.
Step 3 Chop the Perdue Short Cuts into smaller pieces, if desired.
Step 4 Add the chicken to the cooked vegetables and mix well. Leave over heat for about 5 minutes (or until chicken has warmed through). Stir occasionally.
Step 5 Spoon chicken fajita mixture evenly into 4-5 soft tortillas.
Step 6 Top with shredded cheese, sour cream, and/or salsa if desired. Roll up and serve the chicken fajitas immediately.
For a different twist, make quesadillas instead. Start by pre-heating the oven to 400ºF. Cook the vegetables and chicken as noted above while the oven heats up. Then spoon the vegetable and chicken mixture onto half of a tortilla. Top with shredded cheese. Fold the tortilla. Place onto baking sheet and brush top of each tortilla with vegetable oil. Cook in oven for 5 minutes. Flip, brush the opposite side with oil, and return to oven for another 5 minutes or until browned. Remove your quesadillas, slice into wedges, and serve hot.