(Chicken) Fajitas

Several years ago there was a really great local restaurant here called PJ Burger & Sons. As a matter of fact, when I was in labour and about to deliver Tyler, my hubby and my cousin snuck over there to have a milkshake and a bite to eat. It was across the street from the hospital and I was furious...they came back into the delivery room smelling of the delicious stuff and I hadn't eaten in over 24 hours!!

Anyhow, one of our favorites dishes there was the chicken fajitas...they'd bring them to the table still crackling away in the cast iron frying pan. Although they wouldn't reveal their "secret" recipe, I managed to figure it out and, to this day, it's Tyler's absolute favorite meal. I don't use measured amounts, so just "wing it", according to your taste. But the cumin and lime are the key ingredients...be generous with these two.

INGREDIENTS:

2-3 boneless, skinless chicken breasts (you can substitute beef/pork)

peppers - I use orange, yellow & red (you may want green also)
a cooking onion
cooking oil

3-4 limes (we sometimes use 5 if they're small. More lime juice = tastier, moister fajitas)
half a dozen or so cloves of garlic, peeled and minced
a very liberal shake of cumin
good shake of chili powder
another of paprika
pinch of salt & a bit of (preferably freshly) ground black pepper

cheese (whatever kinds you like)
lettuce (again, whatever your preference is)
green onion
tomatoes
sour cream
salsa
guacamole
(and any other toppings you want to include...my kids put hot sauce on. Some like olives)

tortillas

* * * * *

Preheat oven to 275.

Chop chicken into bite size pieces or strips. Wash hands well afterward and don't reuse utensils that have been used for the chicken (duh). Cover and put in fridge while prepping other stuff.

Wrap tortillas tightly in tin foil and place in oven.

Mix together in a small bowl - fresh squeezed lime juice, garlic, cumin (we use tons) and a good shake or two of chili powder, paprika, & ground black pepper. (I don't add salt here, as I season the chicken as it cooks).

Prep other "toppings" - grate cheese; chop lettuce, green onion and tomatoes. Cover and place on a serving platter in the fridge until ready to serve.

Heat oil in skillet - cast iron is best but, in all honesty, I don't have one so I use a non stick frying pan. Fry peppers and white onion until done...remove from skillet, set aside. Add a bit more oil to the pan and wait a few seconds until it heats up over med/high heat. Put chicken in the pan and fry until nearly done (I season it a bit as it's frying - a little salt, pepper, paprika and, again, quite a bit of cumin - it has a nice flavor). When chicken's nearly done, add the peppers/onion back into pan, then dump the marinade in from the fridge and crank the heat up high for a minute or two (until it's bubbling away). While this is happening, take toppings you've prepped from the fridge and set out. Also set out a bowl of sour cream & guac. Spoon chicken mixture into a large bowl and set out with other ingredients when done.

Remove tortilla package from fridge and set on table. Have guests each take one out, then rewrap to keep warm.

Fill tortillas with desired filling and wrap up tightly, folding in one end as you do so.

Enjoy!

(*Note - any meat can be substituted for the chicken.)