Things You'll Need:
- One Chicken breast per person
- White onions
- Green and red peppers
- Mushrooms
- Bacon
- Flour tortillas
- Cumin seasoning
- Jack cheese
- Cooking oil
- Choice of condiments (sour cream, diced tomatoes, Pico de gallo, shredded cheese)
- Large griddle or skillet
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Step 1
Slice uncooked chicken breast into thin strips against the grain of the meat. By cutting across the grain, the pieces will be tenderer after sautéing. Place uncooked chicken strips in a large zip-type bag, sprinkle with approximately 1/8th teaspoon per chicken breast and store in the refrigerator while you prepare the other ingredients.
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Step 2
Slice onions, peppers and mushrooms into thin slices and set aside. An approximate amount to use is 1 cup of fresh sliced vegetables per person. During cooking, they will reduce in size.
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Step 3
Cook bacon until crisp, drain and set aside. Preheat the griddle or skillet and spread 1 tablespoon of cooking oil on the bottom.
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Step 4
Sauté the chicken in the hot skillet turning often with a spatula to brown evenly. When the outside is golden brown, add peppers and onions. Continue to turn. When the vegetables are crisp-tender, add the mushrooms and cook for one more minute. Remove from heat.
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Step 5
Soften tortillas by placing on a microwave-safe plate and covering with a damp paper towel. Microwave 1 minute on high for six tortillas. Increase or decrease the time, accordingly, if you have a different amount.
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Step 6
Separate warm tortillas and wrap immediately in aluminum foil, folding them in half and sealing the foil to keep them soft.
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Step 7
Place cooked chicken and vegetables on individual serving plates and cover with shredded Jack cheese. Top with crumbled bacon and microwave for 15 seconds to melt the cheese.
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Step 8
Serve the fajitas with a side dish for each person, prepared with your choice of condiments. Chili’s uses shredded iceberg lettuce, Pico de gallo, sour cream, guacamole and extra cheese but you can use your family’s favorites.
