Chicken Fajitas with Southwestern Seasoning
These fajitas are a family favorite and are easily made on the stove in a large wok or over a fire when camping. I keep a container of the Southwestern seasoning on hand at all times to use for fajitas or in black & white bean chicken chili.
These fajitas are a family favorite and are easily made on the stove in a large wok or over a fire when camping. I keep a container of the Southwestern seasoning on hand at all times to use for fajitas or in black & white bean chicken chili.
- toppings
- 1 tsp. salt
- 1 container sour cream
- 2 tsp. cumin
- 1/2 cup fresh cilantro chopped
- 1 tsp. oregano
- 1 tbsp. dried parsley
- 4 tomatoes chopped
- southwestern seasoning
- 3 tbsp. ground red chili
- 2 tbsp. paprika
- 2 tbsp. yellow corn meal
- 1 tbsp. ground coriander
- 1/4 tsp. cayenne add more if desired
- 1/2 tsp garlic powder add more if desired
- fajita ingredients
- 4 full chicken breasts
- 1 large yellow or white onion sliced in rings
- 1 red pepper sliced in thin rings
- 1 yellow or orange pepper sliced in thin rings
- 1 can black beans undrained
- 1-2 small cans white shoepeg corn drained
- 1 container guacamole
- 1 bag shredded colby jack cheese
- fresh cillantro
- 2 dozen medium flour tortillas warmed
- Carbohydrate 23.074704375 g
- Cholesterol 29.9 mg
- Fat 12.389596875 g
- Fiber 8.06992519640923 g
- Protein 7.403046875 g
- Saturated Fat 6.780381875 g
- Serving Size 1 1 Serving (371g)
- Sodium 290.592625 mg
- Sugar 15.0047791785908 g
- Trans Fat 1.557456375 g
- Calories 219 calories
Step-by-step
- TO MAKE SEASONING: Mix all ingredients together in a tightly sealed container and shake until well-mixed. It will stay fresh in the kitchen cupboard for 2-3 months.
- TO MAKE STOVE-TOP CHICKEN FAJITAS: Stir-fry thinly-sliced chicken and sliced onions in oil, shaking as much SW Seasoning into the mix along the way (as much as you wish). After chicken is fully-cooked, add pepper slices and stir fry for 2-3 minutes. Add black beans, undrained, corn and 1/2 cup chopped cilantro. Continue to stir-fry until all ingredients are hot, adding additional SW Seasoning as you cook.
- TO MAKE CHICKEN FAJITAS OVER THE CAMPFIRE OR OUTDOOR GRILL: Pre-cook chicken breasts over fire using handheld wire grill. When done, slice cooked chicken into thin strips. Layer ingredients in the following order in a double-thickness square of tinfoil: Chicken slices, Onion slices, Some SW Seasoning, Pepper Slices, Can of black beans (undrained), 1-2 small cans of shoepeg corn (drained), 1/2 cup chopped cilantro, Generous amount of SW Seasoning. Lay another layer of heavy duty foil over the mixture and seal tightly; put on grill over fire. Leave there for 10-15 minutes or until contents are juicy and hot.
- Serve over tortillas that have been warmed first in microwave or over the fire. Each person can add whichever toppings they like to their fajitas.
Thinly sliced poultry releases moisture rapidly when subjected to high heat. Slices must sear rather than steam in accumulated juices. Overcrowding the pan causes water to pool, which ruins the desired crust on the meat and onions. Cook the chicken and onions in batches if the pan size is under twelve inches. Introduce bell peppers only during the final two to three minutes of cooking to retain their structural integrity and prevent them from turning mushy. Thoroughly drain canned corn before adding it to the skillet, but retain the liquid from the black beans if the mixture appears dry.
Dry spice blends containing cornmeal require proper fat distribution in the pan. Use an oil with a high smoke point, such as canola or grapeseed, heated until shimmering before adding the proteins. Storing the mixed Southwestern seasoning in a dark cupboard maintains aromatic potency for up to three months.
Extra cooked filling keeps refrigerated in an airtight container for up to three days. Repurpose chilled leftovers as a base for morning omelets or press them into a tortilla with extra cheese for a griddled quesadilla.
