Make Fajita Spice Rub: Combine onion powder, salt, cayenne pepper, chili powder, ground cumin, and paprika. Toss chicken strips with spice rub and set aside.
It's easy to throw a fiesta for 4 on the weeknight. Just make these Fiesta Fajitas.
Servings and Ingredients
|Fajita Spice Rub|
|1 tsp.||Hy-Vee That's Smart! onion powder|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee cayenne pepper|
|¼ tsp.||Hy-Vee That's Smart! chili powder|
|¼ tsp.||Hy-Vee ground cumin|
|¼ tsp.||Hy-Vee paprika|
|1 lbs.||Hy-Vee True chicken breast tenderloins, cut into bite-size strips|
|8||(8-inch) Chi-Chi's flour tortillas|
|2 tbsp.||Gustare Vita olive oil|
|1 tsp.||garlic, minced|
|1||green bell pepper, seeded and cut into strips|
|1||medium yellow onion, cut into strips|
|1||(8-oz.) Frontera classic fajita skillet cooking sauce|
|Limes, cut into wedges, for serving|
|Fresh cilantro, chopped, for garnish|
Things To Grab
- Aluminum foil
- Large skillet
- Meat thermometer
Preheat oven to 350 degrees. Stack tortillas and wrap in foil. Place in oven for 15 to 20 minutes or until heated through.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic 30 seconds. Add chicken. Cook and stir for 5 minutes or until cooked through (165 degrees). Remove chicken from skillet; keep warm.
Heat remaining 1 tablespoon oil in the same skillet. Cook and stir peppers and onion strips for 5 minutes or until crisp-tender. Return chicken to skillet. Stir in cooking sauce and heat through.
Serve fajita mixture in warmed tortillas with lime wedges. Garnish with fresh cilantro, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 85mg
- Sodium: 1640mg
- Total Carbohydrates: 60g
- Protein: 34g
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