Okay, so for those of you who like quick and easy dinner tips, I just found a great one that is a penny saver as well; the convenience cost on the pre-made fajita mix in the Pick 'n Save butcher counter is one to pop for. Add a few premixed seasoning packets and you’re ready to go with a healthy Mexican meal for four people for around $10 in the time it takes you to get the coals on your grill hot.
The meat counter has beef and chicken fajita fixings already cut up, and at some locations already seasoned, for around $3.49-$3.99 per pound (prices may vary by location). The compilation includes chicken or beef, red, orange, and yellow peppers and red onions, sliced and ready to go. We have tried both and much prefer the chicken blend, which was decidedly more tender than the beef version.
If your grocery carries the unseasoned versions, McCormick Spices makes a pre-mixed fajita seasoning for sauté pan use which runs about .55 per packet. For each pound of fajita mix you buy (figure one pound for 3-4 people), you need one packet of seasoning, a package of flour tortillas, and then any extra condiments you want, like salsa, sour cream, or guacamole (I am also a fan of McCormick’s pre-mixed guacamole seasoning which you simply stir in with two mashed avocados and a little lime juice for some very good guac).
Quick and Easy Fajitas (serves 3-4)
1 lb pre-cut chicken fajita mix
1 packet McCormick fajita seasoning
1/8 cup water
2 tbp olive oil
Salt and pepper
1 pkg flour tortillas
Any other condiments you like (salsa, guacamole, sour cream, etc.)
Heat your charcoal grill.
Place the chicken, peppers, and onions in a medium bowl and season with salt and pepper. Add packet of fajita seasoning and toss to coat all the chicken. Drizzle with olive oil and water. Let sit for 10 minutes while your grill gets hot.
Place the mixture on a pre-holed aluminum cookie sheet (you can find these for about $1 at the grocery store) and cook until the chicken is cooked through; depending on the heat of the grill, this will only take about 5-10 minutes. You can serve the fajita mix directly off the grill and into the tortillas. Yum.
Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.
The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.
Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to OnMilwaukee.com.
