This is a pretty good dinner with Fajita Chicken, Mexican corn, and fresh Tortillas. It's a pretty quick and easy dish except for the fresh tortillas. The tortillas are a bit time consuming but well worth the effort. These are low fat and I can regulate the sodium since I control the salt.
- 2 3/4 cups all-purpose flour, divided, plus a little extra for rolling out the tortillas
- 3 tablespoons canola oil
- 3/4 teaspoon salt
- 3/4 cup very warm tap water
- 1 LB boneless skinless chicken breasts cubed
- 1 medium Vidalia onion sliced
- 1 medium green pepper sliced
- 2 Tbls Bob's Cajun spice
- 2 Tbls Olive oil
- S&P to taste
Toss the chicken in 1 tbls olive oil and 1 tbls cajun spice. Let this sit for 1 to 12 hours. Heat a cast iron skillet on medium high heat. once hot add remaining 1 tbls olive oil. Toss in onions and green pepper and saute 3-5 minutes. Add chicken and let brown turning occasionally until done. On the dish pictured above I did add some grated smoked gouda cheese.
- 2 ears of corn, kernels removed
- 1/4 cup small diced red onion
- 1/4 cup small diced red bell pepper
- 2 Tbls diced black olives
- 1 Tbls olive oil
- S&P to taste
Heat a medium saute pan over medium heat and add olive oil. Once hot add the red onion and red pepper, saute until translucent. Add corn and cook until just about done, then add the black olives to finish.
You can very this corn adding numerous different ingredients. Have some fun with it and play around.