Chicken Fajitas with Corn Saute

I really, really love Mexican food, but it can be pretty time consuming.  So many ingredients, so much chopping, so much clean up.  These yummy fajitas are so simple; just throw everything in a slow cooker and leave it be for 4-5 hours.  The corn saute is delicious as well, but not totally necessary, so you could go either way, depending on how much time and/or energy you have.

AND, my favorite thing ever is this new tip for making crispy taco shells.  I like them just a touch chewy.  Y.U.M.

TIP: CRISPY TACO SHELLS 

• Heat oven to 375 degrees.  
• Wrap several corn tortillas in a damp paper towel and microwave for 30 seconds.  
• Brush both sides of corn tortillas with olive oil.
• Drape tortillas over twos bars of oven rack so they hang down.  
• Place a baking sheet on a lower rack to catch any oil drips. 
• Bake for 7-10 minutes or until your desired crispiness.  

CHICKEN FAJITAS

• 1 teaspoon chili powder
• 1/2 teaspoon cumin 
• 1/2 teaspoon oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon garlic powder

• 4 chicken breasts, frozen or fresh
• 1 lime, squeezed
• 1 red bell pepper, sliced
• 1 onion, sliced 
• 2 garlic cloves, minced
• 2 tablespoons soy sauce

In a small bowl mix together chili powder, cumin, oregano, garlic powder, and salt.  Rub the spice mixture on the chicken.  

Place the chicken in slow cooker and top with red peppers, onions, and garlic.  

Pour the soy sauce and squeeze the lime over the top.  

Cook for 4-5 hours on low.  Shred chicken and serve in crispy or soft tortillas.    

CORN SAUTE

• 1 tablespoon butter
• 2 cups corn, frozen or canned
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• squeeze of lime juice
• salt to taste

In a skillet, melt butter. 

Add the onion and saute until translucent, 3-4 minutes.  

Add the corn and cilantro and cook for a few minutes more.  

Squeeze lime over the top and salt to taste.  

Source:  modified from Live Simply

Honey Sesame Chicken

It doesn't get any easier than this, folks.  If you're looking for an easy and delicious dinner, this is the dish for you!  Serve it with rice and a vegetable and you're all set.

Note: I would suggest keeping the sauce and chicken separate since the sauce has a pretty strong flavor.  Top with the desired amount of sauce and enjoy!

HONEY SESAME CHICKEN

• 4 boneless, skinless chicken breasts, fresh or frozen
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons vegetable or canola oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1 cup onions, diced

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• 1 heaping tablespoon cornstarch
• 1/3 cup water
• sesame seeds
• green onions, sliced 

In a slow cooker, combine honey, soy sauce, ketchup, oil, garlic, pepper flakes, and pepper.  Add onions.


Place chicken in slow cooker, turn to cover with sauce.


Cook on low 3 to 4 hours or just until chicken cooks through.


Remove chicken from slow cooker, leaving sauce in ceramic insert.


Turn heat to high on slow cooker.


Whisk cornstarch into water and pour into slow cooker.  Whisk to combine sauce.


Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.


Shred chicken.


Return chicken to pot and toss with sauce.


NOTE: You can also keep the chicken and sauce separate here.  I think I prefer keeping things separate so as to control the sauciness.


Sprinkle with sesame seeds and top with chopped green onions.


Serve over rice.


Serves: 4-6
Source:  A Bountiful Kitchen