Friday Foods – Chicken Fajitas

Fajitas are easy to make and fun to eat. Make good use of your cast-iron skillet this weekend and sauté some fresh veggies with this recipe from Fork in the Trail

Chicken Fajitas

Makes 4-6 servings

2/3  cup onion

1/3  cup sweet red peppers

1/3  cup sweet green peppers

1/3  cup plum tomatoes

2 tablespoons olive or vegetable oil

1 pound fresh boneless chicken

1 teaspoon cumin

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8  teaspoon cayenne pepper

2/3  cup sour cream

2/3  cup guacamole

2/3  cup salsa

2/3 cup Monterey Jack or cheddar cheese, grated

4-8 10-inch tortillas

At Home

Cut the chicken into 1-inch strips, place it in a ziplock freezer bag, and freeze it until you leave. Pack the bag of chicken and the vegetables, condiments, and cheese in a cooler before you leave. Pack the spices in with your dry goods, and take along some aluminum foil.

At Camp

Slice the onion and peppers into ó-inch strips. Chop the tomatoes. Set the vegetables aside. Grate the cheese and set it aside.

Heat the oil in a frying pan over medium-high heat. Add the chicken, and stir fry until it is browned on all sides. Add the spices and turn to coat the meat. Add the onions and cook until they start to become translucent. Then add the peppers and tomatoes. Cook until the peppers are tender crisp.

Spoon some of the filling into the center of each tortilla and top with sour cream, guacamole, salsa, and grated cheese as you desire. Roll up and repeat for the remaining tortillas.


Bring a measuring cup or Nalgene bottle with measurements on the side.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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