The Orange Slate

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Chicken Fajitas

February 1, 2011

This recipe, I'll admit, almost feels like cheating because it's so quick and simple. But that's the heart of this blog, I suppose…carving out a satisfying, beautiful meal in a short space of time.

Saturday night, a friend came over rather spontaneously. With this recipe, I was able to quickly and easily prepare a wonderful meal for us to enjoy without too much forethought or preparation.

Chicken Fajitas

1 rotisserie chicken (or any leftover chicken you may already have on hand)
2 bell peppers
1 onion
Olive oil
Flour tortillas

First I purchased a rotisserie chicken from the store. The rotisserie chickens that every grocery store sells really are miracles. You can barely buy an uncooked chicken for the price of a cooked one.

I poured a little olive oil in a pan (1-2 tbls. should be sufficient.) Then I sliced up the peppers and onions thinly and added them to the pan. Next, I added small pieces of chicken. I sauteed the combination on low-medium heat, stirring constantly until the onions were transparent and malleable.

Meanwhile, in a shallow frying pan, I poured about 1tbl. of olive oil. I tossed a flour tortilla into the pan and turned the heat on low. Sweep the tortilla around a bit to be sure that the entire bottom is lightly covered in olive oil.

When the tortilla begins to warm and soften, flip it over, covering the other side in oil. Continue to flip the tortilla at intervals until it is soft and most of the oil has been absorbed. Avoid allowing the tortilla to become crispy.

Once the vegetables and chicken are done, place the tortilla on a plate and add the vegetables. Wrap, adding cheese if desired. Voila!