Steak & Chicken Fajitas

Is this not just about some of the prettiest fajita filling you've ever seen?!

I think yes!

I wasn't even planning to share this on the blog, 

but when they turned out looking so festive 

{& perfect},

I quickly grabbed my camera.

When they were equally as delicious, it was a done deal.

They are going on the blog, I said.

Plus, this will help me remember how to duplicate these the next time ;)

You see, I have to admit, although I've made fajitas more times than I could count,

{it's one of our faves!}

I just make them, well, however I'm in the mood to make them.

I don't follow a recipe & they've probably never been the same way twice.

You can do that with fajitas cause it's a pretty general recipe ...

meat {either steak or chicken or both}, peppers, onions, seasonings, fresh tortillas, & toppings.

I sometimes use a seasoning packet specifically for fajitas, but most often I don't.

I open up my spice cabinet & throw in a little of this & a little of that.

I may use fresh tomatoes, I may use canned.

There is usually some variation.

However, they were SO good this time that I may just make them like this every time from now on.

Here's another thing that I like about fajitas.

I love the 'cook once, eat twice' concept.

The chicken breasts I used in this meal were done in the crock pot the day before.

 All I had to do was to shred up the leftovers for this meal.

That helped me pull this together in no time.

So here are the ingredients I used:

• steak & chicken {about 3 pounds total}
• peppers & onions {I used 1 red, 1 yellow, & 1 onion}
• cilantro {a lot - we love it - minimum a 1/2 cup chopped}
• 2 cans diced chili-ready seasoned tomatoes
• 1 jalapeno, seeded & chopped 
• 1 lime

For the seasonings I used:

• 2 Tbsp. Worchestershire sauce
• 1/2 tsp. salt {or to taste}
• 1/4 tsp. pepper
• 2-3 Tbsp. chili powder
• 2-3 Tbsp. garlic powder {or 6 cloves minced}
• 1 Tbsp. cumin
• 1/2 tsp. onion powder
• 1/2 tsp. dry chicken soup base

Saute steak & chicken in 2 Tbsp. olive oil 

{steak according to your preference & chicken until no longer pink inside}.

Since my chicken was already cooked, I just shredded it & tossed it in with the steak when it was done.

After both meats are in the pan, pour on the seasonings!

This is what really makes a fajita, in my opinion ... the seasoning.

Stir together, making sure all the meat is coated 

& then toss in all the chopped veggies & the canned tomatoes.

{Lots of additional flavor comes from the spicy tomatoes.}

Reduce heat to medium & cover for a few minutes.

The veggies need to soften just a little bit.

Right before serving, squeeze a whole fresh lime {or lemon} over the fajita mixture in the pan.

This adds a bright punch of flavor at the end.

Fill the warm tortillas {I usually serve flour & corn} with the fajita mixture & top with shredded cheese.

Each person can add any additional topping they'd like:

sour cream, avocado, diced onion, lime/lemon, salsa, shredded lettuce, cilantro, etc.

This is a relatively quick meal that's authentic tasting & pretty healthy, to boot.

It's also a great meal for leftovers ... just as good the second day.

For variation, I like serving the fajita mixture over a toss salad.

Top it with ranch dressing & tortilla strips/chips & you've got a delicious southwest-style salad.

Now, get in the kitchen & cook =)

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