Dee’s Chicken Fajitas

Yes, my dear husband is home this weekend so I’m cooking. He’s been eating in restaurants way too long. This recipe is for two.

1 chicken breast or two “cutlets”, sliced, marinate with freshly squeezed lime juice (1 to 1 1/2 depending upon juiciness), salt, pepper and I usually use about a tsp of Ancho chile powder. It would be great if you could leave that covered for an hour, stirring as you see fit.

One red or yellow pepper, sliced. One medium onion, sliced. In a pan with salt and pepper for about 20 minutes to caramelize. Add the chicken without the marinade and saute until it’s done. Toss the marinade, it’s worked enough.

I usually use an 8″ flour tortilla. Soften it in a hot dry pan and place them between two plates to steam.

Place in bowls some shredded Monterey Jack cheese, make or buy salsa or Pico de Gallo which I prefer, and a touch of sour cream and lime slices. Serve yourselves. Enjoy! Dee


It’s strange having my husband home after months on the road. All I want to do is to keep him well and cook his favorite things. He’s been eating at a cafeteria every morning and restaurants the remainder of the day. Perhaps I can get in a pot roast with noodles tomorrow, plus some sauteed kale. I’ll work on it.




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