Ranch Recipe

Skillet Fajitas

Serves 4, about 30 minutes

Ingredients

• 2 lbs Marinated Chicken Thigh Fajita
• 2 bell peppers, sliced thick
• 1 large onion, sliced thick
• 3 tbsp lime juice
• 2 tbsp oil
• 1 tbsp chili powder
• 2 tsp cumin
• 3 cloves garlic, minced
• Flour tortillas
• Coarse salt

Method

1. If it did not come marinated, mix the lime juice, oil, chili powder, cumin and garlic and let the meat sit in it 2 hours or overnight.
2. Pull it out 30 minutes before cooking and pat it dry.
3. Get a cast iron skillet or flat top as hot as it will go.
4. Cook the meat hard and fast, 2 to 3 minutes a side. You want char, not steam.
5. Pull it off and rest 10 minutes while you cook the peppers and onions in the same pan.
6. Slice thin against the grain and pile it back in with the vegetables.
7. Serve straight out of the skillet with warm tortillas.

Ranch tip: Slice against the grain and slice it thin. A thick piece of skirt is chewy no matter how well you cooked it.