BLACKSTONE CHICKEN FAJITAS PLUS

This combination is fresh, lively, and CRAZY DELICIOUS!!! Add 1/3 of the vegetables then season with homemade seasoned salt, a dash of cumin, and a drizzle of fresh lemon juice. I used almond oil but you could use grapeseed or vegetable oil – whatever you have on hand. Time to get cooking! In a very large, preferably cast iron skillet heat 1-1/2 Tablespoons high heat cooking oil until it just starts to smoke. If you’re slicing ahead of time, cover and refrigerate the chicken, but if you’re ready to start cooking, season with homemade seasoned salt, a dash of cumin, and a dash of smoked paprika then mix to coat. I usually slice each chicken breast in half width wise then thinly slice each half. Tomatoes are usually included in my favorite restaurant’s fajitas, but I swapped them for mushrooms because tomatoes can easily turn to mush when seared at such high heat, and because, mushrooms. You’ll need 2 bell peppers, any color, 1 sweet onion, and 8oz mushrooms, all sliced thin. This is a great weekend meal prep meal.Ī margarita is also highly recommended. To save time, you can chop all the vegetables and/or chicken one or two days ahead of time. A large, cast iron pan is preferred for optimal searing and browning. Work in batches and make sure the oil is super hot before cooking each batch.

Use high heat and don’t overcrowd the pan when searing the chicken and vegetables, which will result in steamed vs seared ingredients.

BLACKSTONE CHICKEN FAJITAS PLUS

Fajitas are typically served with flour tortillas, but since they aren’t gluten free, I eat mine with a side of Mexican Rice and a mountain of Lazy Girl’s Guacamole (mash 1 avocado with a squeeze of lime juice plus Homemade Seasoned Salt.) Pico de Gallo, sour cream, and shredded lettuce are also great to serve with fajitas. You DON’T need a marinade to make restaurant-style chicken fajitas! All you need to season the chicken and vegetables with is Homemade Seasoned Salt, cumin, fresh lemon juice (the key ingredient) and smoked paprika, which is optional. ON!! Tips for Making The Best Chicken Fajitas I went back to the drawing board (or rather, Ben and his talented palate made their best guess as to what made our restaurant’s version so delicious,) and the recipe I’m sharing today is spot. It was actually a disaster! After mixing up a chili powder-heavy marinade then searing everything over high heat, the marinade burned and the resulting dish tasted nothing like the fajitas I was used to seeing arrive sizzling-hot at our go-to restaurant. The first time I attempted to whip them up at home though, was a different story. How much do you love hearing and smelling those sizzling platters before they even arrive at your table? Ha!) Anyway, that was about 2 years ago and its been all fajitas, all the time since then. My journey to loving fajitas is not an interesting one so I’ll spare you the details (the CliffsNotes version is that I once tried Ben’s at our favorite Mexican restaurant and loved them. Thankfully, I’ve seen the light (and the fact that you can order your own fajita skillets on Amazon – can you even handle it?!) and have been making the best chicken fajitas weekly for the past 6+ months. Furthermore they’re filled with bell peppers which, up until last year, I couldn’t even look at in the grocery store.

Go all the way to a restaurant so I can assemble my own food? No thanks.

If you want to know what I really eat during the week (besides salami, this sauce, and so much of this) today’s recipe is it – the BEST Chicken Fajitas!įor years I didn’t “get” fajitas.

Blackstone chicken fajitas