22 Jul 2015 Fast Fajitas

Fajitas don't take long - sauté the veggies, add the flavor and throw them in a tortilla with some cheese & crema.

In a hot skillet or wok on med-hi heat, add

vegetable or olive oil, (about a tablespoon)

red bell pepper, sliced thin/julienned

onion, sliced thin/julienned

(add other vegetables you have, if desired)

Two-three minutes later, add

zucchini, sliced thin/julienned

1/2 - 1 c frozen corn, (thawed if time)

1 teaspoon garlic, minced

Stir well then as soon as the zucchini softens, (couple of minutes) add

1/2-1 c cooked chicken or shrimp

1 t salt

1 t paprika

1 t sugar

1/2 veg or chk bouillon cube

*1/2 t onion powder (if you skipped the onions above)

1/4 t cumin

Now taste it and decide how much heat you want:

add anywhere from 1/4t to 1 t green chile powder ( my favorite)

1/4 t to 1 t chipotle powder

OR red chile powder, chile flakes, etc.

Stir well.

If you would like your sauce thickened, add a couple of teaspoons of cornstarch or pulverized oatmeal

When the veggies are cooked to your preference of crisp-to-soft,

spoon into tortillas and add what toppings you like: cheese, crema, etc.

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