Chicken Fajitas

We seem to be on a Mexican kick lately. Our son, Kyle, now works afternoons so it's just me & Matt for dinner every night. We're almost empty nesters! Kyle's never home. Not sure how much I like it just yet. Really not ready to be a 100% empty nester, but it is what it is! There are some good things about it. And at least he still lives here ;)

Chicken fajitas are simple to make. There's really no recipe, it's just something I throw together.

First, cut boneless, skinless chicken breasts in thin strips. Tonight I used four for the two of us and we have TONS of leftovers...but remember, we want leftovers!

I set the chicken strips aside while I cut a red pepper, yellow pepper, a couple zucchini & onion into strips. Then heat a little oil in a frying pan and throw in the strips. Cook & stir until no longer pink.

Then add an envelope of fajita seasoning, following directions on packet. I use Meijer brand, always have. Cook until liquid is almost gone, then add all veggies. While these are cooking, I start steaming some flour tortillas. To do this I just add some water to a small frying pan, set a small wire rack over the water and cover with lid or foil and let the tortillas steam.

Make sure not to cook the veggies very long if you want them crisp tender. Just a few minutes is all they need and they do cook fast.

Serve with sour cream, cheese, shredded lettuce and salsa. We love these and they are diet friendly!

As far as the chips and beans, I cheated a little tonight. I just opened a can, heated them, added cheese. I do have a recipe for refried beans I will share soon. The chips are corn tortillas cut into fourths and deep fried in our fry baby. Lightly salt and enjoy the best ever chips!!!