Fajitas

4 boneless skinless chicken breasts or

1 large chuck eye steak

½ of a green pepper

½ of a red pepper

½ of an onion

1 packet of fajita seasoning

½ to ¾ cup of water

4 tbsp. of olive oil-divided

1-10 count package of soft flour tortilla shells

1 8oz bag of Mexican shredded cheese



Slice chicken breasts or steak into thin slices and cook in large skillet over medium-high heat in 2tbsp of olive oil, stirring every few minutes so the meat doesn’t burn. Slice peppers and onions into strips and add them along with two more tbsp of olive oil into the skillet. Now cook for 4-6 minutes until the meat is cooked through and the veggies are fork tender. Add fajita mix and water, cover and cook on low for about 5 minutes. On a microwave safe plate, warm the tortillas in the microwave for 1 ½ -2 minutes. Place a large spoonful into tortilla and top with cheese. Serves 6.