Thursday, August 20, 2009

Penrod Fajitas

So, I hesitated posting this because this recipe is so Utah Mexican food, and I know that I’ll get some flak for it. But, since I won’t be seeing any of you for a long time, tease away! :) This recipe is from my best friend in high school’s family (and yes, they are from Utah). So, no, definitely not an authentic fajita recipe, but it’s a fun way to change it up.

Penrod Fajitas
Serves 6

1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 onion, cut into strips
2 cloves garlic, minced
2 bell peppers (your choice of color), sliced into strips
2 tablespoons canola oil
¼ - ½ cup Yoshida’s sweet teriyaki sauce

Flour tortillas, warmed (whole wheat are yummy)
Toppings, below

Heat 1 tablespoon oil in skillet over high heat. Once hot, cook chicken until lightly browned. Remove from pan. Heat remaining 1 tablespoon oil over medium heat and add onion. Cook, stirring occasionally, until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Add bell peppers and cook 2-3 minutes or until done. Add chicken and sauce and cook, stirring constantly, another 2 minutes, until heated through. Serve on warm tortillas with desired toppings.

Sour cream
Cheese, shredded
Tomatoes, diced


  1. Mmm...I think that sounds yummy. I bet it would be good on the flat bread that My Kitchen Cafe posted.