Real Recipes From Real Home Cooks ®

knife & fork fajitas

(2 ratings)
Recipe by
Teresa G.
Here, KY

While traveling on our honeymoon, we stopped at a little restaurant just outside of Washington D.C. The place looked like your average roadside restaurant, but the fajitas were fantastic. This recipe is my version of that most memorable meal. We love it and I make it at least five or six times per year.

(2 ratings)
yield 8 to 10
prep time 2 Hr
cook time 45 Min
method Stove Top

Ingredients For knife & fork fajitas

  • 2 1/2 to 3 lb
    chicken breast halves, skinless and boneless
  • 1 tsp
  • 1/8 tsp
    freshly ground black pepper
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    chili powder
  • 1/4 tsp
    brown chipotle powder
  • 1/8 tsp
    ground cumin
  • 1/8 tsp
    dried oregano, crushed
  • 1 1/2 Tbsp
    vegetable oil, divided
  • 1 lg
    onion, sliced "pole to pole"
  • 4 to 6 lg
    sweet bell peppers, sliced (any combination of red, orange and yellow)
  • 1 pkg
    taco seasoning mix
  • 3/4 c
    reserved chicken broth
  • lg
    flour tortillas (i prefer chi-chi's brand)
  • 1/3 c
    shredded extra-sharp cheddar cheese per each tortilla
  • 1/2 c
    shredded lettuce per fajita
  • 1 Tbsp
    picante sauce or salsa per fajita
  • 1 Tbsp
    sour cream per fajita
  • taco sauce (optional)

How To Make knife & fork fajitas

  • 1
    Place chicken in plastic food storage bag; set aside in refrigerator.
  • 2
    In a small bowl, mix together next 7 ingredients (salt & spices.)
  • 3
    Pour spices into bag with chicken; massage spices into chicken; seal bag; let rest in refrigerator for 2 hours or up to overnight. (NOTE: You may cook chicken immediately, but it may not be as well-seasoned and tender/juicy.)
  • 4
    Preheat oven to 350ºF; preheat a large cast iron or stainless skillet over medium/medium-high heat.
  • 5
    Add 1 tablespoon oil to hot skillet; add chicken breasts, discarding any juices in bag.
  • 6
    Brown each side for approximately 3 minutes, adjusting heat as necessary (chicken will not be thoroughly cooked; it will finish cooking in oven.)
  • 7
    Cover skillet, place in oven; bake at 350ºF for approximately 30 to 40 minutes, depending on thickness of chicken, until temperature in thickest part of breasts reaches 165ºF.
  • 8
    Remove from oven; drain and reserve juices.
  • 9
    Shred chicken into moderate pieces, place in a bowl; cover and refrigerate if not finishing immediately.
  • 10
    Into the same skillet, pour remaining 1/2 tablespoon oil; heat over medium/medium-high heat; add sliced onions and fresh sliced sweet bell peppers (if using frozen, sauté onions for approximately 4 to 5 minutes, until beginning to brown, but still fairly crisp, before adding thawed and drained peppers;) sauté until beginning to brown but still fairly crisp.
  • 11
    Add taco seasoning mix and 3/4 to 1 cup reserved chicken broth; mix well and simmer over medium/medium-low heat for 2 to 3 minutes.
  • 12
    Add shredded chicken, mix well, test for seasoning and add to taste; cover and reduce heat to lowest setting.
  • 13
    For each individual fajita: In nonstick skillet, over medium heat, warm and lightly crisp tortilla for approximately 1 minute; turn tortilla over in skillet, reduce heat to very low.
  • 14
    Scatter 1/3 cup cheddar cheese over tortilla.
  • 15
    Spoon approximately 3/4 cup of chicken mixture over 1/2 of tortilla; fold the half without chicken over the chicken mixture.
  • 16
    Slide folded fajita onto serving plate; top with lettuce, salsa and sour cream. Serve with taco sauce, sliced green onions or chives on the side, if desired.
  • 17
    Cover and refrigerate leftovers.