Three-Layer “ChiQuiAvo” Fajitas
These were some of the most fresh, flavorful, and satisfying (yet seemingly healthy) fajitas I’ve ever had. My better half (and better chef) and I went for three-layer concept – each packing its own punch while being easily customizable to your liking.
Salsa (recommend Medium)
Soft Tortilla Shells (recommend whole wheat)
Herbs/Seasonings (Cilantro, Oregano, Cumin, Chili Powder, Salt)
Hot Sauce (recommend Frank’s or Texas Pete’s)
There are three main layers/parts to this, each customizable to your tastebuds (and mood):
- Chicken, Onions & Peppers – Cook full chicken breasts with chopped onions and peppers, herbs/seasonings, and some salsa (for other flavorful liquid) in crock pot on low for 6-8 hours. When ready, drain excess moisture (leaving some) from crock pot, shred chicken, and add additional herbs/seasonings to taste. Let sit in crock pot on warm.
- Quinoa & Black Beans – Cook separately, then combine (or leave separately). Corn can be added too if desired.
- Avocado, Tomato, Onion, & Lime – Chunk, chop, squeeze, and mix. Ideally, this should sit covered in fridge for 30 min before use.
Assemble/layer the above across a soft tortilla shell, garnish with fresh cilantro (optional), squeeze some lime, dash some hot sauce, and devour multiple. Chase with a good nap 🙂