Quick Fajitas

I created this recipe to try and copy the first fajitas I ever had. I've never had any like these since. The ingredient amounts can be changed to suit your tastes. You don't have to use a cast iron skillet however the taste cannot be reproduced any other way. It comes from the reaction of the acidic tomatoes with the cast iron.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  cooked boneless skinless chicken breasts, sliced thin
•  oil
• 1  green bell pepper, cut into strips
• 1  large onion, sliced into strips
• 8  ounces salsa (I like hot)
•  flour tortilla

• For garnish

•  sour cream
•  salsa
•  cheese

Directions

1. Have all ingredients ready because this goes together quickly.
2. Using a cast iron skillet, heat enough oil to cover bottom of pan. The oil should be quite hot before proceeding. (Be Careful!).
3. Add bell pepper strips and onion slices to the hot oil. Be careful because it will cause the grease to splatter.
4. Turn down heat to medium high.
5. When onions are soft, add the chicken slices.
6. Cook until chicken slices have been warmed.
7. Turn up heat to high and push veggies and chicken to sides of pan.
8. Pour salsa into the center of pan. If the pan is hot enough, a cloud of steam should immediately happen when you add the salsa.
9. Begin mixing the veggies and chicken into the salsa.
10. Cook until the liquid in the salsa has cooked out.Should only take a few minutes since the pan is hot.
11. Pour fajitas onto a platter and serve with the sids.