Total Time
Prep 10 mins
Cook 30 mins

I made fajitas today. I was out of fresh tomatoes and sweet peppers so I use what I had. Just keeping track. They were delicious. The fresh peppers, onions, and garlic are so yummy. Serve with cilantro, limes, sour cream, cheese, and tortillas.

Ingredients Nutrition

  • 1 12 lbs chicken tenders
  • 2 tablespoons olive oil
  • 12 bulb of garlic (4 to 6 cloves, pressed, to taste)
  • 2 onions, sliced
  • 4 -8 jalapeno peppers, sliced (seeded and deveined, wear gloves, if you skip deveining and deseeding it will be too hot)
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 -1 12 tablespoon chili powder (to taste)
  • 12-1 teaspoon cumin (to taste)
  • 12-1 teaspoon salt (to taste)


  1. Brown Chicken tenders in a little olive oil over medium heat. Do not overcook! Cook until just fork tender. Add garlic, chili powder, salt and cook a minute more. Remove from skillet.
  2. Add onions to skillet and cook until just carmelized. About 5 to 10 minutes.
  3. Add peppers and tomatoes and cook for 3 or 4 minutes to soften peppers and reduce tomatoes.
  4. Add chicken combination back to pan with accumulated juices and just reheat. Add a tiny bit of water if you need the moisture to combine the flavors.
  5. Adjust seasonings. If you started with 1 tablespoon chili powder and 1/2 tsp cumin, you might want to sprinkle a little more over until it tastes right to you. If you started with 1/2 tsp salt, see if you want a little more.
  6. Fresh cilantro is delicious in this. A squeeze of fresh lime is yummy if you have it.