Thursday, March 17, 2011

Easy leftover fajitas.

My family loves fajitas.

LOVES them.

I love them too.  I love having just a little bit left over for my lunch the following day too.

(Don’t care so much for the fact that my hair still smells like them all night though…)

I have tried to find ways to cut down the cooking time on this favorite dish.  Cut down the cooking time, time that I get to babysit a pan on the stove, so I can play more, of course!

I have found a couple of tips recently that have helped me, and I thought I would share.

First off, I started using the left over chicken after we have roasted chicken.  We pick the chicken clean after we are done eating it (usually on a Sunday).  It makes for good quality time with the hubbs. ;)

(But this week, it made for good quality time with my momma.)

The next day (cause I am weird with left overs like that..) is when I use it.

This cuts down on cooking that chicken in the frying pan, and thus, babysitting..  or chicken sitting, I guess.


Then I will start my onions in the pan with just a little canola oil and garlic salt.  Just after I get those on, I take my peppers, cut them in half, de-seed them, and place them cut side down on a cookie sheet.  I put them under the broiler (on high) for just a few minutes until the skin is blackened.

fajitas_2 fajitas_4

(This cuts down immensely on the stove cook time.)

After those are done, I let them cool and then slice them up and add them to the onions.

Closely following into that pan is the chicken that is already broken up into bite-sized pieces (time saver!!!) to mingle with the peppers and onions.  I add my seasonings and let it simmer and heat the chicken through.


I think we all know what to serve this stuff with (minus the guac for me!).

I have recently found a new favorite way to eat it.  I have to admit that I thought I was a total genius, I even posted my genius on Facebook, only to have a “duh” moment after.

I will take tortilla chips (yellow corn chips please!) and sprinkle grated colby jack on them, microwave them just long enough for the cheese to get gooey, top that with the fajita mixture, then lettuce, tomatoes, and sour cream.


Now for the “duh” moment..

One of my favorite restaurants, Costa Vida, does this same thing!  I have only seen them in person topped with sweet pork, and they are called, helloooo…  “Sweet Pork Nachos”.

I am such a blonde.

(Not that that is a bad thing to all you blondies out there!)

They are tasty nonetheless.

And here is a sneak peek at that fun project I did for my class:


1 comment:

Heather Landry said...

That recipe sounds absolutely yummy! I love your shortcuts. I'm going to have to try that with other recipes!

I came over to tell you that the doctor's office just called and said my lungs were clear. I don't have any clots at all. The next thing I have to do is an echocardiogram, stress test, and wear a holter monitor. They are now assuming that it's something to do with my heart. The follow up tests are on the 28th. That means I get to worry for 11 more days!

Thank you so very much for your prayers and kind words and well... your friendship!