Fajita Night (with a bonus tip)

Brandon loves fajitas.  Well, he loves the fajita meat, but could do without the pepper, onions, lettuce and tomatoes (so basically, if it grew in dirt).  Since fajita's are usually the most expensive thing on the menu at a Mexican restaurant AND he isn't eating all the extra fix-ins, it just doesn't seem worth it.  So we have fajita night.

We start with chicken from Costco.  For a little more than $18, you get 6 packages of 2 chicken breasts, individually portioned.  18 dollars/12 chicken breasts= $1.50 per portion.  That's a pretty good deal, eh?

So here is the recipe in pictures...

First let me say that fajita night would not be possible without our panini pan.  It gives the onions, peppers, and chicken faux-grill marks.

I always do onions first because I like them to be tender and sweet. 

Yes, I am using a serrated knife.  Don't ask.

And now for my BONUS TIP- cutting a bell pepper.  This makes getting rid of the seeds very simple.  Start by flipping the bell pepper upside down, aka stem side down.  Now you're looking at the bottom of the pepper.  Stabilize the pepper with one hand and use your knife to cut along the natural ridges of the pepper (there are usually 3 or four).

I've already cut along the ridges here.  You only need to make a small slit in the ridge, and then you can use your hand to pull each piece away from the stem, almost like peeling a banana.  

So that leaves you with 3 or 4 large pepper "chunks".

All of the seeds are still on the stem!! (Okay, there may be a few stragglers)

Some of the pepper may have stuck to the stem piece, so cut that away so it can be used.

Do you see the steam?  For your sake, I wish there was smell-a-vision!

I've linked this post to $5 Dinners and Hope Studios.