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Fajitas in a Skillet all wrapped up.

May 29, 2017

 For a fun and quick dinner try this skillet dinner. Chicken, bell peppers, onions, cheese and some spice and it's on the table in one hour.  I think this would be a good thing to bring to a potluck and slice it when you get their and don't forget to bring the salsa or cilantro sauce. 

 Some olive oil and flour tortillas

 Cheese I used jalapeño jack cheese

 Fold it all in and hold for a few seconds and should stay put.

 

 Flip out of the pan and let cool a bit and slice and dip in Cilantro Sauce.

 

Dinner is served.

 

 

 

6 medium flour tortillas, thats what fit my pan.

2 chicken breasts, while still a little frozen cut into strips it's easier this way.

2 bell peppers, one green one red, in strips

1 large onion sliced

Grated pepper jack cheese, about 2 cups

salt and pepper

3 Tablespoons Olive Oil

1 teaspoon garlic powder

1 teaspoon cayenne or other chile pepper

1 teaspoon cumin

1/4 cup of diced tomato

Maybe some tortilla chips, I forgot this step and some say it makes it mushy. But it might be good too.

 

 Place the Chicken, Bell Peppers and Onion on a cookie sheet lined with parchment paper. Add Oil, spices and mix and roast for 20 to 25 minutes. Stirring half way through.

 

Oil the Cast Iron Skillet with 1 Tablespoon of Olive Oil and line with your tortillas put some of your Pepper Jack Cheese on first  and add some Chicken mixture and tomatoes do this one more time ending with the cheese. 

At this point you can add some tortilla chips for crunch I forgot this step and some say it came out mushy but if you like try it.

Fold in all the sides of the tortillas and press and hold for a few seconds to make them stay put. 

Bake for 30 minutes and flip out of pan onto a serving platter and enjoy with cilantro sauce, sour cream or salsa to dip into.

Revised from twisted

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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