We had a pepper overload from our CSA box, Outpost and from our own garden (growing habaneros, jalapenos and some other long type of pepper I can't remember), so we decided to make chicken, pepper and onion fajitas.
Here's what we did:
-We cut up the chicken into small pieces, and marinated them using Spice House fajita seasoning, lime juice and canola oil.
-We cut strips of red, orange and green bell pepper, as well as onion. We also chopped up a long pepper and a jalapeno from our garden.
-We combined everything in a large skillet and cooked it all until the chicken was done and peppers somewhat soft.
-We served the chicken and veggies on tortillas we had left over with salsa, Adrian guacamole and shredded cheddar.
They were delicious! For a side, we made white basmati rice, seasoned with chili powder, cumin, corinader and garlic powder.
We had two very small cobs of corn from the CSA that we cooked in the microwave and cut off the chop to add to the rice.
Delicious! I absolutely love fajitas.
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