Fajitas & Seasoning Mix

Mix together in a small bowl:

• 1 t. paprika
• 1 t. cumin
• 1 t. chili powder
• 1 t. granulated garlic
• 1 t. granulated onion
• 1/2 t. salt
• 1/2 t. oregano
• 1/4 – 1/2 t. black pepper (depends on if you are adding hot peppers to your fajitas!)
• 1 T. corn starch (optional. I have made it without and it’s just more runny! Cornstarch thickens!)

Stir these all together and sprinkle on your meat and veggies mixture at the very end of cooking. Add to taste.

To use this amount of seasoning without any left over, I would use the following amounts of meat and veggies. But remember, everyone’s preferences differ!

• 2 c. uncooked chicken, cut into pieces ready to cook for fajitas
• 1 medium onion, sliced (I cut my onion in half and then slice so the slices are halves and not whole)
• 2 red, yellow, or orange bell peppers ~ I never use green peppers (I core the pepper, cut it in half, and then slice so the slices are half the length. It makes them easier to eat when they are short and not long. )

When I make fajitas, I fry the onion in a bit of oil just until it is tender. I place it in a pot and sprinkle a teaspoon of seasoning over it.

Next I fry the peppers in a bit of oil just until tender. I place the peppers over the onions and sprinkle on a teaspoon of the seasoning.

I fry the chicken last, in a little oil. When it is getting close to being done, I add a teaspoon of the seasoning. I make sure my meat is cooked well.

Now I mix it all together by dumping the chicken in with the veggies. I sprinkle on the remaining seasoning and stir well.

Sometimes I put it back in the pan to reheat, but most of the time I just serve it like that.