On day 16, we used some of the chicken legs grilled on day 13 in our Grapevine & Applewood blend to make delicious Smoked Chicken Fajitas for dinner.
The fajitas are easy once the chicken has been cooked! To make, we:
- Pull off the meat from several chicken legs and cut it up into small pieces.
- Gather and chop additional fajita mixture ingredients, like: yellow/green/red bell peppers, tomatoes, onions, parsley, and peppers
- Heat up a pan with a little olive oil, sear the onions until tender.
- Add the vegetables and the fajita seasoning.
Chef's Tip: If you don't have any fajita spice on hand, use a little crushed cumin and a little crushed chili. Those are two of the primary spices used in traditional fajita spice blends. The cumin has a warm, earthy flavor with a slightly smoky undertone, while the chili adds a bit of heat and a subtle sweetness. Together, they create the characteristic savory, spicy profile associated with Tex-Mex cuisine.
- Last, add the chicken, careful not overcook it. (It's already cooked, so you just want to be warming it up.)
- Serve with flour tortillas heated over an open flame (ie: your gas burner). Tortillas are always better over open flame (versus simply heating them in a microwave.)
These delicious chicken fajitas used up the last of the chicken that we grilled days ago. With just that one grilling session, we made three incredibly flavorful, very different dinners -- and two days worth of lunches to take to work -- all without complicated, time consuming recipes. This is "leftovers", taken to a whole new level!
--
To find out more about the Wine'd Up in Smoke blend used in this recipe:
