PEACH HABANERO CHICKEN FAJITAS
- A jug of Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce
- 2 cloves of garlic, sliced
- 1 onion, sliced
- 1 ½ cups red and yellow bell peppers, sliced
- 1 tablespoon of butter
- 2-3 cups of chicken, roughly chopped (for an extra kick, marinate the chicken overnight in the Peach Habanero sauce).
- A pack of your favorite tortillas
- Avocado, chopped
- Your favorite cheese, shredded
- Sour cream
- Pico de Gallo
- Fresh lime slices
In a large, deep skillet over medium-high heat, melt a tablespoon of butter. Add your garlic and stir to coat in butter. Let cook for a minute until fragrant. Add your onions next and let cook for a minute or two. Add your peppers and stir. Let your veggies cook for a few minutes, stirring occasionally to avoid sticking.
After cooking for several minutes until the veggies have softened, remove the veggies from the skillet, placing them in a bowl or on a plate. To the pan you just removed the veggies from, add your chicken.
Turn and flip your chicken every so often to allow your chicken to cook on all sides. Once the chicken has cooked on all sides, add ⅓ – ½ cup of Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce to the pan and stir to coat. Continue to cook, letting the sauce heat through and bubble as you cook your chicken all the way through.
Once your chicken is fully cooked, add your veggies back into the pan and stir to mix.
Remove your pan from the heat once the veggies have warmed back up.
Load up your tortillas with the fajita filling and top with toppings of your choice! We use avocado, sour cream, shredded cheese, pico de gallo, cilantro, and a little fresh lime. Load your fajita and enjoy!