Best Chicken or Steak Fajitas Ever!

Total Time
30mins
Prep 20 mins
Cook 10 mins

I am a big-time fajita lover and these really are the best! They come from Rachel Ray's cookbook (which I highly reccomend - 30 min. meals). If you dont like spicy, dont be alarmed, just lower the hot sauce and leave out the jalepeno - you dont want to miss this recipe!

Ingredients Nutrition

Directions

  1. Mix marinade and set aside.
  2. Coat meat or poultry and let sit.
  3. Mix together pico de gallo in small bowl and set aside.
  4. In saucepan, drizzle with olive oil over med-high heat.
  5. Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
  6. In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
  7. Remove from heat, slice thin and return to pan to brown and cook through.
  8. Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!

Reviews

(4)
Most Helpful

The taste of the meat was great I cut out all the chili peppers I don't like spicy hot and did not make the Pico De Gallo I just used a jar of sausa I had on hand. I added cut up fresh tomatoes to the onion green peppers which I love in Fajitas.

John W Wenzelburger June 09, 2004

This recipe has three well balanced factors I search for: flavor, versatility, and time to prepare. The flavor is very well balanced, not too strong and overpowering by one ingredient, and not too simple that it tasteless (the beer gives it a nice “out of the ordinary taste”). Versatility, which most of the Mexican cuisine has, since it can be as spicy as you may like (depending on the preference with spicy sauce, and poblano chiles), also combined with different peppers, it gives some color and enhances presentation (I like peppers!). Lastly, time to prepare. Coming home from work and cooking a meal that takes less than ½ hour its just a blessing!, its a flavorful, fast, and fun meal!.

Cheso De La Ossa February 10, 2004

I thought this recipe to be mediocre at best. What it lacked in flavor it made up for by heat (even without using any additional chiles). I thought searing the meat in a secondary pan was unnecessary and cumbersome.The bell peppers(how come no red?) lacked the rich roasted flavor which I believe to be one of fajitas sinature flavors. I didn't care for this one...

Santi Kogerman February 01, 2004

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