Mexican food is always a hit around here so I made chicken Fajitas. I had chicken tenders in the freezer from a buy-one-get-one-free sale the other week and green and red peppers leftover from my trip to the produce stand.
I was so lazy, in fact that I bought grated Mexican blend cheese and canned refried red beans and Rotel diced tomatoes with lime juice and cilantro to go with them.
Very easy chicken fajitas
1 1/2 - 2 lbs chicken tenders or boneless skinless chicken breasts cut into strips
2 large green peppers cut into strips
1 large red pepper cut into strips
1 large red onion cut into strips
1/2 cup olive oil
1/3 cup lemon juice
1 Tbs oregano
1 tsp ground cumin
salt and pepper
a couple dashes of hot sauce (optional)
Preheat oven to 4:50.
Combine the olive oil, lemon juice, oregano, cumin, salt pepper and hot sauce.
Put the chicken, peppers and onion in a big glass bowl or baking pan. Pour the marinade over the chicken and vegetables and marinate in the refrigerator for at least an hour.
If you marinated the chicken, etc., in a bowl pour into a large baking pan and pop into the oven for 1/2 hour to 45 minutes or until the chicken and vegetables are cooked through and slightly browned.
Serve folded inside large warm flour tortillas with cheese, shredded lettuce, a spoonful of the diced tomatoes and sour cream with a side of refried beans.