Chicken Fajitas

Today may not be Taco Tuesday, but yesterday was chicken fajita Monday!  Okay… no cool alliteration there, but that doesn’t matter because these chicken fajitas are fantastic!  We have an adorable fajita cast iron pan that we like to use so we can keep the chicken and veggies nice and hot throughout the meal – I highly recommend buying one if you eat as many fajitas as I do!

The seasoning I’m going to give you is enough for several meals worth.  I always like to make extra so I can quickly make fajitas on a whim (it happens quite frequently!).  Use whatever toppings you like – my favorites are salsa, sour cream, guacamole, and even taco sauce.  Maybe I’ll throw in some lettuce in there, too!  When it comes to chicken fajitas, anything goes!

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Chicken Fajitas

Active Prep: 15 min
Cook time: 15 min
TOTAL: 30 min

Ingredients:

  • 2 Tbsp olive oil
  • 1 small yellow onion, diced
  • ½ red bell pepper, diced
  • 10-12 oz chicken breast, diced into 1 inch cubes
  • 2 Tbsp fajita seasoning (see below)
  • ¼ c water
  • 4-6 fajita tortillas
  • Desired toppings (sour cream, guacamole, salsa, etc.)

Directions:

  • Heat oil in a 10-inch cast iron pan over medium-high heat. Add peppers and onions; saute until tender, about 3-5 minutes.
  • Add chicken to pan. Cook until chicken is done, about 8-10 minutes, stirring occasionally.  Reduce heat to low and add 2 Tbsp fajita seasoning and water.  Stir until mixture thickens, about 2 minutes.  Serve immediately.  Add a couple spoonfuls of fajita mixture to tortillas along with desired toppings.

Fajita Seasoning:

  • 1 Tbsp cornstarch
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp white sugar
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin

Mix together in a small bowl.  Use desired amount in recipe.  Store in airtight container. (From AllRecipes.com; author: trmeeds.)

 

Copycat Moe’s Homewrecker Burrito

This past Sunday morning, I was doing some cleaning around the house, and I got to thinking about my FAVORITE Mexican restaurant (Mexicali), which got me thinking about Mexican food in general, and my brain kept going until I suddenly NEEDED the taste of a Moe’s Homewrecker burrito.  I haven’t even been to a Moe’s in about 6 or 7 years (John converted me to Chipotle, but my love for Moe’s will go on!).  But at that moment, I needed my chicken-and-pinto-bean-and-rice-stuffed burrito with everything else in it.  The closest Moe’s to me is about a 35-40 minute drive, and I didn’t have much spare time, so I decided that I had to re-create the flavor in my kitchen.

You know how when you REALLY want to re-create a favorite restaurant dish at home, and it comes out so disappointing because the flavor doesn’t even come close?  THIS WAS SO NOT THE CASE!  I worried, during the entire burrito-making process, that this was going to happen to me and I would end up heartbroken and burritoless.  This is one of my best copycat accomplishments!  I must thank Christine over at Christine’s Kitchen Chronicles for the inspiration for the rice and bean mixture.

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Copycat Moe’s Homewrecker Burrito

Active Prep: 15 minutes
Cook time: 15 minutes
TOTAL: 25-30 minutes

YIELDS: 8 (10-inch) burritos

Ingredients:

  • 1 rotisserie chicken, removed from bone and shredded
  • 1 Tbsp chili powder
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • 1 c instant white rice
  • 1 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 chipotle pepper (see note)
  • 1 Tbsp adobo sauce (see note)
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 1 can pinto beans, drained
  • ½ c water
  • ½ c fresh salsa
  • 8 (10-inch) flour tortillas
  • Sour cream, avocado, cheese, lettuce, or any other filler you’d like!

NOTE: I usually just buy the small 4 oz can of chipotle peppers in adobo sauce.  You can remove one of the peppers and finely dice it, then scoop out the Tbsp of adobo sauce from the can.  Save the remaining peppers for future use, or add additional for some extra kick/smoky flavor!  If you don’t love the smoky flavor of chipotle peppers, you may substitute with a jalapeño or just omit if you don’t want too much kick!

Directions:

  1. In a large bowl, toss together the shredded chicken, chili powder, cayenne pepper, and salt until chicken is well-coated. Set aside.
  2. Prepare rice according to package directions. Should make around 2 cups cooked rice.
  3. While rice is cooking, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. In a small bowl, whisk together garlic, chipotle pepper, adobo sauce, cumin, and cayenne pepper.  Add to skillet and heat until fragrant, about 2 minutes.
  4. Add pinto beans and water. Simmer until beans are soft, about 10 minutes.
  5. Remove from heat. Stir in 2 cups cooked rice and salsa.  Mix well.
  6. Add ½ c seasoned chicken and ½ c rice mixture to flour tortilla. Add additional toppings as desired (sour cream, guacamole, etc).  Roll up and enjoy!  This tastes great warm or cold.  Makes ~8 burritos.

Here’s how I assemble my burritos for that delicious “Homewrecker” taste!

  1. Spread 1 Tbsp sour cream in center of tortilla.
  2. Add ¼ of an avocado, diced, to the tortilla.
  3. Layer ½ c rice mixture followed by ½ c seasoned chicken.
  4. Sprinkle 2-3 Tbsp shredded Mexican blend cheese over filling.
  5. Fold in sides, roll carefully, and wrap in aluminum foil.
  6. ENJOY!