Serve a recipe that gives your kids easy assembly options. Cook onions and peppers separately, and set them out in separate bowls, so the children can choose which vegetables they want on their fajitas.
Oxmoor House NOVEMBER 2009
1. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add chicken strips and cook, stirring a couple of times, until almost cooked through, 5 to 6 minutes. Add half of fajita seasoning and water, mix well, and let chicken finish cooking. Transfer chicken to a bowl; cover to keep warm.
2. Heat remaining 1 tablespoon oil in skillet until hot. Add onions and peppers; cook, without stirring, until tender and some caramelized brown bits begin to show up in pan, 3 to 4 minutes. Stir; add garlic and remaining fajita seasoning. Let cook about 2 more minutes. Stir vegetables into seasoned chicken. (Or serve the vegetables separately.)
3. Serve the fajita mixture on warm tortillas with salsa and sour cream on the side, if using.
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