As if it was not bad enough that my soap, The Young and The Restless, which I have watched since it came on the air and still DVR every single day of my life, was not on yesterday because of basketball, I sat down with my usual Thursday night feast to find there was no Survivor either! Very disappointing. But, enjoying my tasty dinner certainly did make me feel better. However, I still have to wait until Monday to see what is happening in Genoa City.
I used a regular bone-in, skin on, chicken breast and gave it a good rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder and salt and pepper. In a preheated 375 degree oven, the chicken breast roasted for about 40 minutes. I removed it and set it aside to cool before shredding into good sized pieces for filling the fajitas.
The next step is to prepare the vegtables. Slice 1 medium red onion and a sweet pepper, I used yellow but any color will work perfectly, even green. Sautee in a hot preheated skillet for just a few minutes to develop some caramelization, but retaining the texture and crunch. Season with salt and pepper and a few shakes of Worcestershire sauce, if desired.
I used flour tortillas for my fajitas last night as an alternative to the corn tortillas I have been addicted to lately. To heat, wave them over the flame on a gas range just until they blister a little bit and are warm and pliable. Fill with shredded chicken, sauteed onions and peppers, shredded cheese, homemade pico de gallo (see March 5 for instructions) and guacamole (see January 14 for that recipe). Dig in!