Cook at Home: Potato and Chicken Fajitas Recipe

One problem with eating out is that you don’t get to pick your own ingredients. Maybe you want low-fat sour cream, your favorite spices and organic chicken.

If you’re like me, there’s always something you’d change about your restaurant meal. And you should try to do it better yourself at home! There’s no reason not to try. You do have that lovely kitchen just sitting there.

I’ve had disappointing potato fajitas in Mexican restaurants, so I made my own at home. If you’re looking for a new dish to add to your weekly menu, give this a try.

Before you dig into the how-to that follows, I want to say how very much I enjoyed this dish. It tasted wonderful and fresh, plus I wasn’t overly full after dinner. It’s also a fairly healthy meal as long as you take it easy on the cheese and sour cream.

• 2 large white baking potatoes, scrubbed
• 6 skinless chicken tenderloins
• one fourth cup yellow bell pepper (diced)
• one fourth cup orange bell pepper (diced)
• one half cup onion (diced)
• dried cilantro (dash)
• chili powder (dash)
• ground ancho chili pepper (dash)
• ground cumin (dash)
• one lime
• extra virgin olive oil
• kosher salt
• ground black pepper

Serve with tomatoes, shredded cheese and sour cream. Serves two.

• Add a few teaspoons of extra virgin olive oil to potato skins and sprinkle with kosher salt.
• Wrap potatoes individually in foil, place in baking dish and bake in oven at 400 degrees for 1.5 hours or until done. (Check with fork after one hour, but be careful of the hot oil under the foil.) You may increase the temperature to speed up baking time, but the potato skin won’t be as tasty.
• Boil chicken in water with black pepper and salt on medium high until thoroughly cooked (around 30 minutes if frozen, less for fresh).
• Cut away any fat and shred chicken with a fork.
• Cook peppers and onions on medium with olive oil until tender.
• Add the shredded chicken to the peppers and onions, and season with cilantro, chili powder, cumin and ancho pepper.
• Squeeze lime juice over chicken mixture and cook for another minute.
• Cut open baked potato and fill with chicken mixture, cheese and sour cream.

(Images and recipe © Peggy Rowland)

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