2 lbs. boneless, skinless chicken tenders
4 Tbsp. red chili powder
4 Tbsp. ground cumin
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. ground black pepper
2 large red bell peppers, deseeded and cut in strips
2 large green bell peppers, deseeded and cut in strips
1 large or 2 medium sweet onions, cut into strips
Non-stick cooking spray
1 dozen flour tortillas (fajita-type, large ones about 7 or 8 inches)
1 lb. shredded Mexican blend cheese (cheddar, Jack, Colby)
2 cans refried beans (I use non-fat)
Garnishes: fresh avocado or guacamole, sour cream, cilantro
leaves, radish slices, pico de gallo, salsa roja, chili con queso, salsa
verde (your choice and preferences) and a side of Mexican rice, if you
1. Rinse chicken strips and place on paper towels to dry. Season well
with the blended seasonings (just add to a measuring cup and whisk
together). Maker sure all tenders are coated on all sides.
- 2. In a large preheated sauté or electric frying pan, that you
sprayed with non-stick cooking spray, place the chicken tenders being
careful not to crowd them. Cook for 3-4 minutes per side until chicken
has lost its pink color and firmed in texture.
- 3. Add onions and bell peppers (you can add one Serrano or
jalapeno pepper sliced and deseeded if you want a bit more spice). Cook
on medium to medium-low heat until the vegetables are crisp tender and
the onion has become translucent.
- 4. If necessary, you can add about a half cup of liquid (water,
lime juice, chicken broth, tequila) to steam the skillet and stir up
the browned bits from the bottom of the pan at this point. Reduce heat
to low to prevent scorching.
- 5. In a covered casserole dish, place the 2 cans of refried
beans, stir to fluff, add onion and a touch of cheese on the top. Cover
the dish, place either in the oven or microwave just long enough to heat
through and melt the cheese.
- 6. Take the dozen flour tortillas and wrap tightly in aluminum
foil. Place in a warm oven while the beans are heating and you are
dishing up the fajita mixture. This should only take about 3-4 minutes
total. You don’t want the tortillas to dry out, merely to be warm.
- 7. Serve with the suggested garnishes, sit back and await the appreciation of your dinner guests!
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