Kickin' Chicken Fajitas

Red Peppers were on sale and that always means Fajitas at our house. It was a crazy day, but I was determined to not have fast food for dinner. I got everything cut up and ready to go and then realized I didn't have our favorite Fajita Seasoning in the cupboard. I was a bit apprehensive about going without because we love this particular seasoning packet and I'd never tried to do it any other way. Too tired to go the seven blocks to the store, I opted to try making one up. I pulled a bunch of spices from the cupboard and started dumping them in.

How'd it turn out? Let's just say, we'll never eat the old fajitas again!

Here is the guesstimation for the seasoning:

3 tsp. Smokey BBQ Rub
2 tsp. Cumin
1 tsp. Chili Powder
1/2 tsp. Lemon Pepper
1/2 tsp. Season Salt
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/4 tsp. Salt-Free All-Purpose Seasoning
1/8 tsp. Cayenne

Mix spices all together in a liquid measuring cup then follow the recipe below for the fajitas. NOTE: If you aren't a fan of spicy, decrease the amount of chili powder and omit the cayenne. These weren't really hot, but they weren't butter-mild either.


FAJITAS

2 lbs. chicken or steak, cut into strips
1 sm. green pepper, sliced lengthwise
1 large red pepper, sliced lengthwise
2 small yellow peppers, sliced lengthwise
1 sm. sweet onion, thinly sliced
1 lg. carrot, julienne
1 packet WF fajita seasoning (replace with above spice mixture)
1½ C. water
1 Tbsp. cornstarch (heaping)
2 Tbsp. olive oil
2 cloves garlic
Shredded cheese
Spanish Rice

Mix seasoning packet with water and cornstarch. Sauté meat in oil and garlic, salt and pepper. Remove from skillet and keep warm. Add more oil and garlic; sauté veggies. When vegetables are crisp tender, add meat and seasoning mixture. Let sauce thicken; serve on warm tortillas with shredded cheese and Spanish rice.