Monday, August 20, 2012

What's for supper? Turkey Fajitas

We've been making the same Chicken Fajitas recipe for years--when we actually do use a recipe.  Sometimes we just cook chicken or turkey with salsa and call it done. 

Tonight we had some leftover white turkey meat, and green peppers, and we had Turkey-Pepper Fajitas with Cheddar cheese, sour cream, and olives for those who like olives (me).  I cooked a pot of rice to go with them.  (I know fajitas aren't supposed to be served with cheese, but too bad.)

Here's the recipe, since I don't think I've ever posted it here.  It was clipped from a newspaper years ago, so I don't know whose it was originally.  It's online here, but I don't think the contributor created the recipe.

Chicken Fajitas (or Leftover Turkey Fajitas)

3 to 4 boneless, skinless chicken breasts (or leftover chicken or turkey meat)
2 tbsp. lime juice (we use lemon juice because it's what we usually have around)
2 tbsp. salsa
1 clove garlic, minced (or garlic powder)
1 tsp. chili powder
1/2 tsp. ground cumin
Few drops hot pepper sauce (optional)
8 7-inch flour tortillas
1 tbsp. olive or vegetable oil
1 large onion sliced, and/or 1 green or red pepper, sliced in strips (we often use just one or the other)
Black pepper (optional)
Toppings:  salsa, sour cream, etc.

If using raw meat:  cut into thin strips, place in a bowl, and add lime juice, salsa, garlic, chili powder, cumin, and hot pepper sauce.  Stir well and set aside.  (Because we had already-cooked turkey meat, I just sprinkled the mixture on the plate of turkey and let it sit while I got other things ready.)

In large skillet over medium-high heat, heat oil.  Saute onions and peppers until tender-crisp, three or four minutes.  Remove from skillet and set aside. 

Add chicken and any juices in bowl to skillet.  Cook, stirring, until chicken is cooked through.  Return onions and peppers to pan.  The mixture should be quite moist; if necessary, add a little more salsa.  Add black pepper if wanted.  Stir over high heat until very hot, about one minute.  Spoon chicken mixture onto warm tortillas.  Add desired toppings and roll up.

Cooked Turkey Variation:  I stir-fried the green pepper strips for a few minutes, then added the chopped, cooked turkey that had been sprinkled with the salsa mixture.  I just let it all heat through and that was it.  I did add a bit of water so that it wouldn't get too dry.

Linked from Easy Back to School Meals at The Common Room, August 2013.

1 comment:

Anonymous said...


After living in Texas for nearly 15 years, I can say that fajitas are definitely served with cheese. You may have an upcharge at some places, but most will take both the cheese and sour creme. Yum.