Chicken or steak fajitas.
Yep, I said steak. The thing is with this, you do not need to get a good grade steak. In fact you probably shouldn’t. You get a good grade steak when you want to have it medium or rare. For fajitas you cook it through and you also want something thin. Or you can use chicken. It’s actually a great way to use un eaten chicken breast.
1 package skirt steak or other inexpensive thinly cut steak.
2 to 3 boneless, skinless chicken breasts.
2 green peppers
1 red pepper
1 onion, this is up to you
The excellent part about this one is you can find great peppers and onions at your local farmer’s market for very cheap. Even more so when they are in season.
1 package fajita seasoning. Any kind.
I like to cook my meat and veggies on the grill. If you want to do that just slice the veggies in half after washing them. Don’t leave out peeling the onion and gutting the peppers. Slice them into thinner pieces after you cook them on the grill.
You can also do this right in a frying pan on your stove.
A few tips, fill it up by using more veggies so you can strech your meat further. If you go with the steak don’t cut the meat with the grain cut across it. That way the meat is tender in your mouth.
You can use sour cream and cheese or leave that off. I also like to pick up a box of spanish rice for a dollar and mix that up too.