Chicken Fajitas

Happy Cinco de Mayo!

Have a little fajita party to celebrate. Everyone, especially the kids, love to stuff their own tortilla and finish them with their choice of toppings. Enjoy with a slushy frozen margarita and dream of the summer days to come.

Chicken Fajitas
(Serves 6.)

• 4 tablespoons vegetable oil, divided
• 2 tablespoons freshly-squeezed lemon juice
• 1 1/2 teaspoons seasoned salt
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 pounds chicken cutlets, sliced into thin strips
• 1/2 medium sweet red pepper, sliced into thin strips
• 1/2 medium sweet green pepper, sliced into thin strips
• 1/2 cup chopped red onion
• 4 green onions, thinly sliced
• 6 flour tortillas, warmed
• Shredded cheddar cheese, salsa, guacamole and/or sour cream (optional toppings)

Chicken Fajitas

In a large, reclosable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, heat the remaining oil. Sauté the pepper strips and onions until crisp-tender. Remove vegetables and keep warm.

Remove chicken from plastic bag and blot with a paper towel to dry. Discard the marinade.

In the same skillet, cook chicken and red onions over medium-high heat for 5 to 6 minutes or until the chicken is no longer pink. Return pepper mixture to pan, add the green onions and heat through.

Spoon filling down the center of tortillas and fold in half. Serve with cheese, salsa, guacamole and/or sour cream.