I had posted a poll on my Instagram (@moderatelyadjusted for those not following yet) about a delicious and simple meal I made the other night. Everyone wanted the recipe! I’ve made several variations of this over the last year or so, with resounding success. I’m still getting comfortable enough in the kitchen to tweak and learn new recipes, so I am happy to share these with you. Let me know if you change it up!!!
EASY FAJITAS (Chicken or Beef) *feeds 2-3 adults*
- 2 large chicken breasts, thawed and cut into thin strips (or 1.5 lbs beef, cut into thin strips)
- 1 Orange Bell Pepper, sliced
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 1/2 diced Yellow Onion
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1/4 tsp. Cumin *
- 1 tsp. Garlic Powder *
- 1/2 tsp. Paprika *
- 2 tsp. Chili Powder *
- 1 1/2 tsp. Onion Powder *
- 1 tsp. Sugar *
- 1/2 tsp. Salt *
- 1/2 tsp. Pepper *
- * “Ain’t nobody got time for that” hack: 1 packet of pre-made taco seasoning
- Prepare marinade in large bowl. Add in sliced chicken (or beef), bell peppers, and onion. Stir everything together so everything has the marinade on it.
- Refrigerate 30 minutes to an hour.
- In large skillet, cook until meat is done.
- ENJOY! We serve ours on a tortilla with cheese (or queso, see below) and sour cream (or sour cream with chives).
EASY QUESO *feeds a small army*
- 1 8oz. block Mild Cheddar, cubed
- 1 8oz. block Monterey Jack, cubed
- 1 10oz. can Rotel
- 8 oz. Whipped Cream Cheese
- 3 tbsp. Milk
- *Optional* diced Jalapenos
- Shredded cheese on standby (just in case you need/want more cheese, everyone has a favorite consistency)
This can be made in a crockpot or stovetop. I’ve done both. The crockpot works best with the whole recipe (low for 30ish minutes), and double boiler-style on the stovetop for half recipe (ie: only feeding 2-4 people vs. a small army). Literally just throw everything in and then stir until it’s melted or at desired consistency.