Chicken Fajitas 2

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  chicken tenders
• 2  tablespoons olive oil
• 1⁄2 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 1/2ounce) can diced tomatoes
• 1 -1 1⁄2 tablespoon chili powder (to taste)
• 1⁄2-1  teaspoon cumin (to taste)
• 1⁄2-1  teaspoon salt (to taste)

Directions

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.