Chicken Fajitas, Pico, Peppers and Onions

One of our favorite meals for a big crowd is Fajitas.  They are so good and easy to make that you tend to forget to make them for...well, just because!  My favorite meat to use when making fajitas is chicken thighs. They are tender and juicy and delicious.  Add some warm, soft tortillas and whatever fixens you like...enjoy!

Chicken Fajitas

Chicken thighs, skinless, boneless  -  allow 1/4 - 1/2 lb per person
Italian dressing
garlic salt
pepper

Place the chicken thighs in a flat shallow dish or a zip lock storage bag.  Add the Italian dressing, enough to cover.  Let sit in the fridge up to 2 hours or overnight.  When ready to cook, remove from marinade and lightly dust with garlic salt and pepper.  Cook over a hot grill or grill pan until cooked all the way through.  Let rest for about 5 to 7 minutes and cut into strips.  Place into a bowl with a cover or make a foil pocket to keep the meat hot.

Pico

1/2 medium onion  (I like to use sweet)
3 green onions
3 tomatoes, seeded
1 avocado
1 jalapeno
3 Tbsp fresh cilantro leaves
1 lime
salt
pepper

Chop the onions, tomatoes, avocado and jalapeno.  Place into a mixing bowl.  Add the juice of the lime and the cilantro to the mixture.  Salt and pepper to taste.

Pico is as pretty as it is good to eat!  The combination of white, red and green makes for a very pretty side condiment.  The ingredients are only a suggestion.  Because the size of veggies can vary I usually eyeball my ratio of the colors and that serves as a pretty good guide.  I also watch out for the jalapeno!  I usually use about half of the pepper for my taste and then you can always have more available for those that like the heat.  And as always...add or take away ingredients based on your taste!

Peppers and Onions

6 to 10 sweet peppers
1 large onion
1 Tbsp olive oil

Thinly slice the onion and peppers, discarding the seeds of the peppers.  Heat olive oil in a large skillet.  Add the peppers and onions to a hot pan to get an initial sear then reduce the heat to med/low and cook until tender.  *Substitute 2 large green, red, yellow or orange bell peppers for the sweet peppers if you like.  I like the milder flavor of the sweet peppers.

Be sure to have sour cream, shredded cheese and shredded lettuce on hand.