My hosts had been gifted some shakers of different “classic american” spices from a past exchange student of theirs, but they had never made anything with the “fajita spice.” My host mom admitted to being very curious about what to do with this particular set of spices so I found myself making fajitas for my second turn to cook dinner. Fajitas are pretty easy to make but they do tend to take a while, as there are a lot of components. Also, ours were fajita bowls because the store what out of tortillas.
Shopping list: Chicken breast, peppers and onions, lettuce, black beans, mexican blend cheese, salsa, avocado, rice and olive oil.
First, I sautéed the chicken with olive oil and the “fajita spices.” The trick to this is cubing the chicken breasts into smaller pieces so they will cook all the way through while getting crispy and not burnt. Next, I chopped and peppers and onions and sautéed them in the pan. Meanwhile I was boiling the rice. I also chopped the lettuce, cut the avocado, and opened the beans, cheese and salsa.
This meal is perfect for a crowd because everyone can customize it to their preferences. Like I said earlier, there’s a lot of components and cooking in an unfamiliar Danish kitchen, it took awhile to make. A great way to enjoy this meal is to plan it into your week. For example, if you make something else with either rice or chicken the day prior, you can make extra then use the leftovers for fajitas. This saves you lots of time as now all you need to do is to sauté the vegetables and prep the condiments!
Fed and Fueled 