OAMC Chicken Fajita Kits

• Chicken fajita season mix↗
• cornstarch↗3 tablespoons
• chili powder↗2 tablespoons
• salt↗1 tablespoon
• paprika↗1 tablespoon
• sugar↗1 tablespoon
• chicken bouillon powder↗2 1⁄2 teaspoons
• onion powder↗1 1⁄2 teaspoons
• garlic powder↗1⁄2 teaspoon
• cayenne pepper↗1⁄2 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon
• cumin↗1⁄2 teaspoon
• olive oil↗
• boneless chicken breasts↗12
• green bell peppers↗2
• red bell peppers↗2
• yellow onions (or your favorite onion)↗3
• cups cheddar cheese↗3
• fajita-size flour tortillas18
• cups salsa1 1⁄2

Step-by-step instructions

1. 1

   In a med. bowl mix the seasoning ingredients together. Set aside for later.

2. 2

   Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.

3. 3

   Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.

4. 4

   Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.

5. 5

   Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.

6. 6

   Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.

7. 7

   In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.

8. 8

   Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!