Gurney’s Festive Fajitas

As summer winds down, bring a little heat to the table with this easy weeknight dinner. Sun-warmed tomatoes, crunchy peppers and sweet onions mix with our exclusive jalapeño for a flavorful little kick—perfectly pairable with warm tortillas and tender chicken or steak.

Ingredients:

• 1 lb. boneless, skinless chicken breast, sliced into thin strips, or 1 lb. of steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 1–2 fresh tomatoes, chopped (about 1 cup)
• 1 jalapeño, thinly sliced (optional, for heat)
• 2 tbsp olive oil
• 2 cloves garlic , minced
• Juice of 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 6–8 flour tortillas

Optional toppings: fresh cilantro, avocado, shredded cheese, sour cream, salsa

Directions:

1. In a bowl, toss chicken with lime juice, chili powder, cumin, paprika, garlic, salt and pepper. Let marinate for 15-20 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet.
3. Add remaining olive oil, peppers, onion, jalapeño and tomatoes to the skillet. Sauté until softened and slightly charred, about 5-6 minutes.
4. Return chicken to skillet and toss with vegetables until warmed through.
5. Serve hot with warm tortillas and your favorite toppings.