Weeknight Fajitas Recipes

Steps:

• 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
• 2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
• 3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
• *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

Steps:

• Pour dressing over chicken, peppers, onions, garlic and oregano in large bowl; toss lightly. Let stand 10 min. Drain chicken mixture; discard dressing.
• Add chicken mixture to large skillet; cook and stir 10 min. or until chicken is done. Stir in tomatoes.
• Top tortillas with chicken mixture; roll up.

Steps:

• Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
• Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Spoon chicken mixture down centers of tortillas; top with cheese. Roll up.