The beauty of using packaged Grilled Fajita meat is obvious – you can enjoy grilled Fajitas no matter the season. Raining outside? No problem. Buried in snow? No problem. So hot, it feels like an oven outside? Again, no problem.
I don’t know where you can find Grilled Chicken Fajita meat in your neck of the woods. Here it’s something Wal-Mart carries in the refrigerated section. John Soules is the brand I prefer; sold in 8 ounce packages. According to the directions on the package, you simply warm the meat (about 5 minutes) and enjoy. While the meat does have a nice flavor, it still needs a little tweaking for our tastes to become Fajitas Spectacular. Cooked up with pan-grilled veggies and a little seasoning, these strips go from good eats to a sensational supper.
Everything for the Fajita filling can be cooked up in one skillet. The meat helps flavor the vegetables, the vegetables help flavor the meat and the added spice brings an authentic Mexican spin to everything. The addition a lime (zested and juiced) is yet another layer of color, texture and tang to the mix.
I don’t know about you, but in our house we like our Fajitas served up with a side of spicy whole black beans. Rosarita (my go-to-gal when it comes to canned beans) makes a great black bean. It’s rich and packed with flavor. Add a little spice only if you wish to heat things up a bit.
Easy Grilled Fajitas with a Side of Seasoned Black Beans
1 White onion, cut into strips
2 Tablespoons Olive Oil
1 Yellow Bell Pepper, cored and cut into strips
1 Red Bell Pepper, cored and cut into strips
1 Lime, Zested and Juiced
2 Teaspoons Ground Coriander
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cayenne Pepper
1 1/2 lbs Cooked Chicken Fajita Meat (John Soules)
Sea Salt, to taste
White Pepper, to taste
12 Flour Tortillas, Fajita size
1 small Lime, sliced (optional)
Cut ends from onion, peel. Slice onion into slivers about 1/8 to no more than 1/4 inch thick.
Warm oil in large non-stick skillet over medium-high heat. Once oil is hot, add onion slivers to the skillet. Break apart into individual slivers and begin roasting onions in the pan.
While onions warm, cut tops from the bell peppers. Remove seeds, cut peppers in half, then cut each half into long strips about the same width as the onions. Add to peppers to the skillet, stir to blend. Once vegetables begin to soften, add juice and zest of 1 lime to skilled.
Sprinkle Coriander, Cumin and Cayenne pepper over the vegetables. Stir to distribute seasoning throughout the pan. Continue to cook for about 5 more minutes.
Add cooked chicken fajita meat. Stir to combine with vegetables and seasonings. Lower heat to medium, cover and let cook until meat is heated through, about 10 minutes.
While meat warms, make tortillas. Heat a flat skillet or griddle over medium heat. Spray with cooking spray. Place 1 tortilla on griddle, heat for about 1 minute. Turn over and heat another minute. Remove from griddle, keep warm. Repeat with remaining tortillas.
Taste fajita filling, season with salt and pepper as needed. Reduce heat to low, cover and keep warm.
When ready to serve, transfer chicken and vegetables to a warm platter for serving. Garnish platter with slices of lime if desired.
Fajita Finishing Touches
16 oz Chunky Salsa
8 oz Guacamole Sauce
8 oz Sour Cream
16 oz Mexican Cheese blend, shredded
1/2 Cup Nacho Jalapeno Peppers
In small bowl, place garnishings for Fajitas on the table. Be sure to include spoons for the salsa, guacamole and sour cream. Serving tongs are needed for the cheese. A small fork is great for the jalapeno peppers. Make sure the center of the table is clear for the finished fajita meat.
Spicy Whole Black Beans
1 Can Rosarita Seasoned Whole Black Beans
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper
Empty contents of whole beans into a sauce pan. Season with Coriander and Cayenne Pepper. Heat over low heat until bubbling. Taste and adjust seasonings as needed.
Serve along side Chicken Fajitas