FAJITAS ROCKIN THE CROCKPOT

-


I have always loved fajitas.  However, with summer coming Mexican can be heavy.  Fajitas are a great way to get your Mexican fix in the summer months.  My dad was not one to really like anything but southern cooking but he would eat fajitas which meant we got to go eat Mexican sometimes when we would go out to dinner with him.  Now he never put the fajita filling into the tortillas but he ate the meat and even some of the vegetables.  

Saturday was Cinco de Mayo and we had a small party.  Since we invited quite a few people I was not sure if we would have enough food so I decided to make crockpot fajitas.  It was a recipe my daughter had mentioned to me a few months back.  I knew I would be busy Saturday and not have enough time to actually fix fajitas on the stove top or grill so this was an excellent choice for me.  Now, I will say do NOT compare them to regular fajitas because you might be disappointed.  This recipe still has some good qualities to offer.  One, you do not have to do anything but put the ingredients into your crockpot and it is really good over Spanish yellow rice.  I did like it with the tortilla but honestly, I liked making it into a bowl meal better.  I think this was due to all the juice the crockpot makes and that juice has so much flavor that you do not want to waste it.  

CROCKPOT FAJITAS

Ingredients
  • 2 lbs chicken breast 
  • 3 bell peppers
  • 2 onions
  • 2 packs of fajita seasoning 
Directions
  • Cut the chicken breast into strips.
  • Slice peppers into strips.
  • Cut onions into strips.
  • Place half the onion and peppers in the bottom of the crockpot.
  • Mix one pack of fajita seasoning with veggie mix.
  • Cover and coat the chicken with the other pack of fajita mix.
  • Place chicken on top of veggie mix.
  • Cook for 4 hours on high or 6 to 8 hours on low.
  • Place the rest of the veggie mix into the crockpot about 30 minutes before serving.
I used red, orange and yellow bell peppers and 2 sweet onions.  I think next time I will add some jalapenos and a green bell pepper and cut out some of the multi-color peppers.

I also added cumin near the end before serving.  I did not measure how much just sprinkled per my taste.  



Again this is a great way to have fajitas when you do not have the time to actually cook them on the stove or grill.  I served them with sour cream, homemade guacamole, pico de gallo, lettuce and shredded cheddar cheese.  The next day I made the Mexican bowl meal with Spanish yellow rice.

Excellent meal and it makes awesome leftovers.

Happy Hump Day Peeps.

ENJOY!


Comments

Post a Comment

Popular posts from this blog

COPY CAT ORTEGA TACO SAUCE

-
Image
Tacos, everyone loves tacos.  I mean why else do we have Taco Tuesdays?  Well, that is exactly what we had last night for dinner.  Tacos!!!  After fixing them I realized I was out of this wonderful sauce.  I normally keep a few jars canned in the basement but I used the last jar a few weeks back.   Needless to say, I needed to make more since I had the tacos already cooking.  I am so glad it is very easy to make.  Quick and simple.  I will admit though it is better if you let it sit a few days I did but not have the time for that last night.  After all, it was Taco Tuesday in the Cristina's household. Gather your spices together.  Measure out each into a small mixing bowl. Mix it all together. Add tomato sauce and apple cider vinegar. Mix together. Here is a secret ingredient that I add to make it taste yummy.  Lemon pepper seasoning.  It takes the level up a bit ...
Read more

TOMATO SOUP (CANNING RECIPE)

-
Image
I made this a couple of weeks back and I am finally getting around to post about it.  I always say life gets in the way and it truly does.  I stay so busy that I sometimes have a hard time finding the time to sit down and write or type a blog post.  It is not that I do not want to, it really is hard to carve out a bit of time to sit down.  Now with all that said.... We are bracing for Hurricane Florence in my neck of the woods.  Thank goodness it has been downgraded to a Cat 2 but you just never know.  I am saying all of that to say it is always good to have some stuff canned.  Oh, I know you can go to the grocery store and buy just about anything but have you given any thought to what is in that tin can you buy?  Or that frozen entree?  Think hard about what you are putting into your body.  Just last night our friend Matt stopped by and he another friend, Dusty that when he runs out of food he is coming to my house.   ...
Read more

HOW TO MAKE CRISPY PICKLED JALAPENOS

-
Image
I have struggled to find a recipe to make pickled jalapenos that were nice and crisp.  My pickled jalapenos were mushy and could only be used as a spice, like in chili or some Mexican dish.  I wanted my pickled jalapenos to have a crunchy bite to them.  I wanted to feel the crisp when I bit into it.  Being frugal I could not just toss them out so of course I still used them.   The last few years I have found a way to make sure they are crunchy and nicely crisp.  I use 2 products, Pickling lime and pickle crisp.  Yeah, I double do it but it works!! My jalapenos came at a lark this year.  Our friend Wade gave us some pepper plants that he had started from seed.  I think he felt sorry for us because we did not have a good turnout with our own seedlings.  We thought we were getting scotch bonnet peppers but it turned out we got 4 jalapeno pepper plants instead.  There is a joke behind planting seeds, do not dr...
Read more