Chicken Fajitas

Chicken Fajitas


1/4 cup oil
1/4 cup vinegar
4 cloves garlic, minced
1 fresh jalapeno pepper, seeded and finely chopped
2 T fresh oregano or 2 tsp. dried
2 tsp. seasoned salt
1 tsp ground cumin
2 large chicken breasts, cut into 3’’ strips
1 red, 1 green and 1 yellow pepper, cut into thin strips
1 red onion cut into thin wedges
16 8 inch flour tortillas
1 to 2 T olive oil or cooking oil

For marinade:

Combine oil, vinegar, garlic, jalapeno pepper, oregano, salt and cumin.

Add chicken to half of marinade and vegetables to other half.

Cover and let sit at room temperature for up to 30 minutes or in refrigerator for 2-24 hours.

Wrap tortillas in foil and heat at in a 350 F oven for 10 minutes to soften.

Drain vegetables and chicken. Add 1 T oil to skillet, cook and stir vegetables till tender/crisp(about 3 minutes) Remove from pan and set aside.

If necessary, add more oil to pan. Cook and stir chicken one half at a time, over high heat till no longer pink (about 3 minutes)

Return vegetables and chicken to pan and heat through.

Serve with tortillas