Hanz's Tasty Fajitas

I have to brag about my fantastic Mr., he made the most delicious chicken fajitas I've ever tasted (take THAT overpriced restaurants!)! It was all on the fly and he doesn't really use measurements, but these are pretty good estimations. He recommends adding mushrooms, if you like them (I don't), while cooking the bell pepper, tomato, and onion. We decided to save the leftover goodness from the pan and freeze it for later. Enjoy this delicious meal that doesn't require heating up a grill!

3 chicken breasts – strips ½ in thick and then in half the length

Rub:

1 ½ tbsp - Salt

1 tsp  - Taco Seasoning

Dash - Cumin

1 tsp - Lemon pepper

1 tsp - Garlic powder

1 tsp - Mustard seed powder

1 tsp - Sage

2 tbsp – Dried minced onion

Melt together for sauce:

2 tbsp Butter

1 clove garlic

Juice from ½ lemon + zest

2 small tomatoes – rough chop

1 bell pepper - chopped

½-1/3 sweet yellow onion – chopped

4 tbsp Butter

Monterrey Jack cheese – shredded

Tortillas

Bake at 300 for 45 minutes

Combine spices to make rub, crush together using mortar & pestle. Lightly sprinkle rub onto chicken first, then mix together. On low, melt butter in small pan, add in minced garlic, lemon juice and zest. Pour butter mixture into leftover rub to make a thick sauce. Dip each piece of chicken into rub sauce, add in some additional butter if needed towards the end. Place into baking dish and top with about 1 tbsp of thinly sliced butter (randomly placed all over). In a pan heat up additional butter, throw in veggies and sauté for 5-7 minutes. Strain veggies with slotted spoon and put on top of chicken. Cover and bake.

When cooked take out of oven, add in a little cheese, put into warm tortilla, and eat. Repeat.

-The Mrs.