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#284 – Chicken Fajitas and Pineapple Salsa & Peach Crisp

hosted by Laverne Diede & Rhonda Fitterer

Chicken Fajitas and Pineapple Salsa

Salsa

  • 1 cup fresh or frozen pineapple, diced
  • 1/2 jalapeno pepper, diced fine
  • 1/4 red onion, diced fine
  • 10 cherry tomatoes, cut into quarters
  • 1/2 cup cilantro leaves or chopped parsley
  • Zest and juice of one lime
  • 1/4 tsp. kosher salt
  • 1/4 Tbsp. pepper

Fajitas

  • 2 boneless chicken breasts, cut into strips
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 Tbsps. light olive oil
  • 2 red bell peppers, seeded and sliced in to strips
  • 3/4 red onion, sliced into thin strips
  • 8 – 6-inch corn tortillas, warmed or toasted
  • 1 avocado, peeled and sliced for serving

For salsa, combine all the salsa ingredients in a bowl, mix and refrigerate while you prepare the fajitas. For fajitas, sprinkle spices over the chicken, add 1 tablespoon of oil, and then add the meat. Spread the chicken around the pan to sear it, and cook 3-4 minutes until cooked through. Add onions and bell peppers, and sauté another 3-4 minutes until soft. Serve in tortillas with the pineapple salsa and avocado.

Peach Crisp

Filling

  • 3 lbs. peaches, peeled, pitted and cut into 1/4-inch slices
  • 2 Tbsps. lemon juice
  • 2/3 cup sugar
  • 2 Tbsps. cornstarch
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

Topping

  • 3/4 cup packed dark brown sugar
  • 3/4 cup flour
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup pecans, chopped
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/2 cup butter, softened

Preheat oven to 350 degrees and set a rack in the middle position. Spray or butter a 2-quart baking dish. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly. In a separate bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly. Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over the top. Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven and cool for at least 20 minutes before serving.

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