Halfway Homemade: Trader Joes Chicken Skewer Fajitas

Here at Appetito, we want to encourage you to put on that apron, pull out the wooden spoon and get cookin'! But there are times we could all use a little help in the kitchen. That help can come from a cookbook, a cooking show, friends or family there to chop up veggies or toast some bread, or....it can come from store bought items from your local grocer! Hence: "Halfway Homemade."

I decided that I was going to make lunch for my family last week so I raided my parents kitchen for whatever I could find. I saw that they had tortillas, onions, fresh peppers from the garden and cilantro. Instantly, FAJITAS came to mind! But hmm....no steak. No chicken. No shrimp. Can't just have pepper and onion fajitas! But then I noticed the premade Chiptole Chicken Skewers from Trader Joes. Perfect! And so began my halfway homemade lunch.

The necessities:
(for 4 people)
3 bell peppers. I used one green, one orange and one red just because it was what I had but use any color you want!
1 large white onion
1/4 cup of butter or 2 tablespoons of vegetable oil
8 Trader Joes Chicken Chipotle Skewers
1/2 cup loosely packed freshly chopped cilantro (optional)
1 cup mexican blend shredded cheese (optional)
8 flour tortillas. Feel free to use corn, you might need 12 though because they are a tad bit smaller

1. Preheat the oven to 400°F and place the Chipotle Chicken Skewers on a foil wrapped baking sheet. Once preheated, let the skewers cook for 18 minutes

2. Begin by cutting up the bell peppers (skin side up for easy cutting) and onion into strips about 1/2 inch wide.


3. Next, place the butter or oil in a large saucepan over medium high heat until the butter melts or the oil is heated through. Throw in all the bell peppers and the onions. Once they have cooked for about 3 minutes, turn the heat down to medium and cover letting the steam soften the veggies stirring them about every minute. Add more butter or oil if needed. Let cook for about 10 minutes or until the the veggies reach your desired texture. (I personally like mine really soft and charred so I kept it on for about 12 minutes!)

4. Run the cilantro over cold water and pat dry. Begin chopping it up finely and set to the side.

5. Warm your tortillas. There are many ways you can do this:
-Place them in a toaster oven for a few minutes so they get a little crispy
-Turn on a gas stove and place over the flame flipping once
-Heat them up in a microwave
-Fry them by place about 1/4 cup veggie oil in a saucepan until it gets hot and hold the tortillas in half with tongs until bottom gets cripsy and then rotate onto both sides so it makes a taco shell! (This is the best method for corn tortillas)

6. When the skewers come out of the oven, let them rest for about 3 minutes and then take the chicken off the skewers and into the pepper and onion mixture.

7. Assemble your tacos! Top with the cheese and the fresh cilantro. Enjoy!!!

Other things you can do with the Chipotle Chicken Skewers:

Serve over jasmin rice and mixed veggies

Grill them on the BBQ and serve with grilled corn and baked beens

Serve them over a bed of Cuban Black Beans

Throw them into a stir fry for a sweet and spicy kick

Give yourself a break and don't be afraid to use premade ingredients and enjoy!!

Buon Appetíto!

Lisa