Wednesday, October 24, 2012

Easiest Recipe Yet - Chicken Fajitas with a Cajun garlic Aioli

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You can't swing a plush toy cat by it's tail in any of the casual dining Tex-Mex places without hitting a sizzling plate of Fajitas.  And for good reason, after all, meat, seasonings and grilled vegetables... Healthy, fast, easy and delicious.

Add a leaf of Romaine Lettuce a it gets even healthier.  Of course you can load up on the condiments and that delicious low calorie treat becomes a weight conscious no-no.  Dress these with Sour Cream, Guacamole or Cheese and the calorie count easily doubles.

Me, when I try for something lighter I use just a tsp of soy sauce and a TBS of my very flavorful Cajun Garlic Aioli (an easy to make fancy Mayo).  Serve with a fresh made (also painfully easy) Blue Cheese Tomato Soup and you have a full, filling and healthy meal!

BTW, Fajitas can join the list of dishes that can trace a big increase in the price of what once was considered a throw away VERY cheap cut of meat - the Skirt Steak.  In the 30's, when fenced in cattle ranches replaced open ranges, the very cheapest parts of a cow were regularly given to the Mexican ranch hands as partial wages.  Their families learned to cook these to overcome their presumed lower quality.  So while the ranch owners and selected field bosses were eating Porterhouse Steaks, the cheap labor was  enjoying a Fajita.  In the 70's when Tex-Mex started to become trendy, skirt steaks became all but impossible to find and when you could, you paid 4-5 times what you would have paid just 10 years earlier.  And so, the traditional original Skirt Steak Fajita evolved into simply a steak fajita (sirloin usually).  And now you can find Fish Fajitas and the most popular...

Chicken Fajita!

BTW again...

I am a BIG fan of tomato soup.  Possibly the easiest soup to make.  And easy to add flavors to... Like Blue Cheese. this is a bit of a left over recipe, as I am using some left over Blue Cheese Dipping sauce that I used yesterday for Chicken Wings on a Crostini meal.  Click those blue letters to see the easy blue cheese sauce.

The recipe for the soup could not be easier once you have the Blue cheese sauce (it includes a roux, which helps to thicken the soup (and makes it doubly easy to make as you do not need to add any more thickening agent)).

Easy as could be Blue Cheese Tomato Soup

  • 2 TBS Blue Cheese Dipping Sauce
  • 1 Pint Marinara Sauce (store bought works, or make your own for pennies)
  • 2 tsp Italian Seasonings
  • To Taste Salt and Pepper
Cooking Directions
  1. Heat the marinara sauce
  2. Add the blue Cheese dipping sauce
  3. Add the seasonings
  4. Stir and heat, taste, add more seasoning if you like
  5. Use a hand blender to mix, or regular blender if you do not have one and blend thoroughly.
  6. Serve HOT and Enjoy!
And just as easy... Let's make the easiest Chicken Fajitas EVER!

Here's what I did....

Easiest Chicken Fajita Recipe EVER

  • 1 Pound Meat cut from a store bought, pre-cooked, pre-seasoned Rotisserie Chicken
  • 1 Large Onion, cut into slices
  • 1 Large Red Bell Pepper, cut into slices
  • 4 Wheat Tortillas
  • 4 Large Lettuce Leaves from Romaine Lettuce
  • 1 tsp Soy Sauce
  • 1 tsp Butter
  • Salt and Pepper to taste
  • 1 Dollop for each, Cajun Garlic Aioli
Cooking Directions
  1. In a large Saute pan, melt butter and add the soy sauce, whisk to combine
  2. Add the Onions and peppers and cook over medium heat, stirring occasionally to sweat the vegetables. Cook until the onions soften and become translucent.
  3. If you are using tortillas, soften them by steaming them over the cooking vegetables.
  4. When the vegetables are soft, add the chicken and saute to heat the meat!
  5. taste and add Salt and Pepper to taste
  6. And serve with tortillas (or lettuce leaves), a couple spoonfuls of the meat/vegetables, topped with the Aioli and ENJOY!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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