4 Boneless, Skinless Chicken Breasts and/or a tender cut of beef
Fajita seasoning
3 - 4 Bell Peppers, various colors
1 Large White Onion
Canola Oil for frying
Flour Tortillas
Cheddar Cheese, grated
Sour Cream
Pico de Gallo


Chicken, beef or a combination of both can be used. Marinate each kind of meat separately in a zip top bag with fajita seasonings.

Thinly slice the chicken and/or steak cross grain, into strips. Place the sliced meat into a zip top bag along with the fajita seasoning. Close the bag and squish gently to distribute the seasoning evenly onto the meat. Refrigerate the meat for at least one hour or overnight for even more flavor.

Make the Pico de Gallo one to two hours ahead and store in the refrigerator.

When ready to cook, prepare the vegetables. Rinse the bell peppers then remove the stems, seeds and inner white membrane. Thinly slice the peppers and onions.

Add a small amount of oil to a large skillet or griddle pan. Heat the pan then add the meat. Cook until the meat is fully cooked and nicely browned. Remove the meat to a separate bowl.

Add a small amount of oil to the pan then add the peppers and onions. Cook until the onions are translucent and both the peppers and onions are lightly browned.

Add the meat back to the pan, with the onions and peppers. Toss gently and let heat for about two minutes to combine flavors. Warm the tortillas in the microwave or oven. Serve immediately, leaving the fajitas in the warm pan. Serve with sour cream, gated cheese and Pico de Gallo.