Homemade Fajita Mix

One of my favourite weeknight meals is Chicken Fajitas. Not only are they super easy to make, but you can fill them with whatever you like. This is a great meal to make for Cinco de Mayo tomorrow night, because you can set up a table with all the fajita fixin’s and let your guests have fun making their own combinations.

Using the packets of seasoning mix that you can find at the grocery store may be a quick fix, but have you ever read the packet? Its loaded with lots of preservative ingredients that you just don’t need to make great fajitas. Making your own fajita mix takes minutes and you can cater it to your own tastes and preferences.

What you’ll need for the Fajita Mix:

3 tbsp Cornstarch
2 tbsp Chili powder
1 tbsp Salt
1 tbsp Paprika
1 tbsp Sugar
2 1/2 tsp Crushed Chicken Bouillon Cube
1 1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1/4 tsp Crushed Red Pepper Flakes
1/2 tsp Cumin

You’ll need all of these spices to make the mix, but keep in mind that the great thing about making your own mix is that you can change things up. If you want it hotter or milder you can play around with how much chili powder, cayenne and red pepper flakes you put it. Have fun with it 🙂

Combine all of the ingredients in a small bowl and mix.

This makes the equivalent of 3 packets of Fajita Seasoning Mix

Pour into small glass or plastic container, seal tightly and store in a cool, dry place. I like to use this seasoning not just for fajitas, but also as a dry rub on grilled chicken.

I make my fajitas very simliar to the directions that are found on the seasoning mix packets, so here is a quick recap:

What you’ll need:4 Chicken Breasts, Boneless, Skinless
1 Green Bell Pepper
1 Red Bell Pepper
1 Medium Onion
2 tbsp Oil
3 Tbsp. Fajita Seasoning Mix
1/3 cup Water

Flour Tortillas
Lettuce
Salsa
Sour Cream or Low-Fat Plain Yogurt
Grated Cheddar Cheese

Cut the peppers and onion into strips. I like using red onion for the great colour.

Cut chicken into bite sized pieces or thin strips. Heat oil in large skillet and add chicken. Cook and stir over medium high heat for 5 minutes.

Add peppers and onion to pan and saute for a few minutes.

Add three tablespoons of the Fajita Seasoning Mix and 1/3 cup of water.

Reduce heat to medium. Cook and stir over medium heat until chicken is cooked through and vegetables are tender.

Now its time to serve this up on warmed tortillas with whatever fixin’s you like. I’m going for lettuce, salsa verde, plain yogurt and grated cheese on a Dempsters Ancient Grains tortilla.

I warm the tortillas by wrapping them up in tin foil and popping the packet in the toaster oven. They come out soft and warm within a few minutes. After that is times to put on some lettuce for lots of crunch!

Then I add some low-fat plain yogurt instead of sour cream. You get the same creamy goodness, without the fat and calories. Then I use some salsa verde and freshed grated cheddar cheese, but go with whatever you like. Chunky Hot Salsa with Monterey Jack? Mild and Smooth with some Jalapeno Havarti? The options are endless.

Now for the good stuff…load it up with the chicken and veggies.

It is still hot and steaming, which is going to make all that cheese melt. Nice 🙂

Now wrap it up and you’re good to go. If you want a little refresher on how to wrap a tortilla, check out this video on eHow.