Chicken and Veggie Fajitas

Prep:  30 Minutes
Total Time:  30 Minutes
Servings:  5

Ingredient List

  • 2 tablespoons vegetable oil
  • 2 cups thinly sliced red or yellow bell peppers
  • 1 cup thinly sliced red onions
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2/3 cup water
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package

Make if FRESH toppings, as desired

  • 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • Sliced jalapeño chiles
  • Chopped tomatoes
  • Lime wedges
  • 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
  • 1 container (7 oz) Old El Paso™ Crema Mexicana
  • Guacamole
  • Pico de gallo salsa

Preparation

  1. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
  2. Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
  3. To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.

Expert Tips

  • For best results, pat chicken slices dry before adding to a hot skillet.
  • Try Old El Paso™ Shredded 3 Pepper Cheese Blend to replace Old El Paso™ Shredded Mexican Style 4 Cheese Blend for a little extra heat for your chicken fajitas.
  • Short on time? Use 3 cups frozen pepper and onion stir-fry blend to replace fresh bell peppers and onions. Cook according to package directions; add to platter, and cover to keep warm. Continue with recipe.
  • Fajitas are almost infinitely customizable, so set out your favorite toppings so people can make their own perfect fajita combos.
  • The word “fajita” is the diminutive form of the Spanish “faja,” which means “strip” or “belt.” So “fajitas” literally means “little strips.”

Nutrition

  • 2 Fajitas Calories 340 (Calories from Fat 120);  Total Fat 13g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 55mg;  Sodium 680mg;  Potassium 260mg;  Total Carbohydrate 32g (Dietary Fiber 2g ,Sugars 2g);  Protein 24g
  • % Daily Value: Vitamin A 4%;  Vitamin C 25%;  Calcium 6%;  Iron 15%
  • Exchanges: 2 Starch;  1/2 Vegetable;  2 1/2 Very Lean Meat;  2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet