The temperatures may be cooling and the leaves may be turning, but here in the South we’re still trying to squeeze in a few more times to crank up the grill! There’s just no substitute for that great char-grilled taste and once winter arrives we’ll be missing it all the way through until Spring. So, when the folks at Old El Paso recently asked me to come up a different way to use one of their packaged dinner kits, naturally I headed straight for the outdoors.
What I’ve done here is take the Old El Paso Fajita Dinner Kit and give it a grilled twist. I used the spice mix on both the chicken and veggies, popped those on the grill and served them up with the fajita sauce in warm tortillas. A meal the whole family will love and it’s on the table in under 30 minutes.
Hope you enjoy this one. BeeBop and I sure did!
Cut the boneless, skinless chicken breasts into pieces. Cut the onion into chunks and the peppers into strips. Place the chicken pieces in a bowl or dish. Place the veggies in another bowl or dish. Drizzle the chicken pieces and the veggies with one tablespoon each of the olive oil. Remove the seasoning packet from the fajita dinner kit. Sprinkle about 2/3 of the packet contents over the chicken and the remaining seasoning over the vegetables. Toss the chicken and vegetables with the oil and seasoning mix so that they are well coated.
Thread the chicken and vegetables onto bamboo or metal skewers. If using bamboo skewers, remember to soak them in water for 30 minutes to prevent burning while cooking. Set the skewers aside to marinate while you prepare the grill for cooking.
Prepare a gas or charcoal grill. The temperature should be medium hot (around 400 degrees). Oil the grill rack so that the food will not stick.
Place the chicken skewers on the grill. Close the cover and cook for 5-6 minutes.
Turn the chicken over and place the veggie skewers on the grill. Cook for an additional 7-8 minutes or until the chicken is cooked through and the veggies are tender and slightly charred.
While the chicken and vegetables are grilling, warm the tortillas as instructed on the fajita dinner kit package.
Remove the skewers from the grill. Allow to cool briefly.
Remove the chicken from the skewers and drizzle it with the sauce packet from the fajita dinner kit. Serve the chicken and grilled veggies with warm tortillas, shredded lettuce, and sour cream (if desired.)
I’m required by FTC rules to disclose to my readers that I am being compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.
More fajita recipes you might enjoy from around the internet:
- Grilled Chicken Fajitas from Annie’s Eats
- Chipotle Skirt Steak Fajitas from Taste Food
- Skirt Steak Fajitas from Weelicious
- Grilled Pork Tenderloin Fajitas from 101 Cooking for Two
- Chipotle-Lime Chicken Fajitas from Tide and Thyme
What I was up to…
- One year ago: Pork Loin Stuffed with Prunes and Apricots
- Two years ago: Egg Custard Pie and Braised Cabbage
- Three years ago: Beef Stew in the Pressure Cooker
- Four years ago: Texas Sheet Cake