10-Minute Fajitas

Want to make restaurant-quality fajitas in 10 minutes? If you have some leftover chicken or steak in the fridge, you are set!  All you need to do is thinly slice a medium onion and slice a pepper or two into strips.  I used poblano peppers from the garden.  Any mild or sweet pepper would be great.

Turn your cast-iron skillet on high.  You do have a cast-iron skillet, don't you?  If not, run out and get one.  With a little care, you will fall in love with it. You can use a regular skillet if you don't have a cast-iron, though.

Once the pan is smoking hot, pour in a tablespoon or two of canola oil.  Add the onions and toss frequently until edges are browning.  Add in the pepper strips and sliced leftover chicken or steak.  Sprinkle with salt, chile powder (I love ancho or chipotle), garlic powder, and paprika.  "How much," you say?  Just enough to get a good coating of seasoning throughout the mixture.  Serve with warm tortillas, queso fresco or any cheese you like, and rustic guacamole (see It's a Fiesta post).  Dinner in ten.  Ole'!

Links:

1. It's a Fiesta
2. Dinner-on-the-Run
3. Lodge Logic 12-Inch Pre-Seasoned Cast-iron Skillet