Frugal Foodie: Chicken fajitas

One of the world's greatest foods is Mexican food, and it’s always a college student favorite.

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Frugal Foodie: Chicken fajitas

Chicken fajitas are sure to satisfy cravings for Mexican food.

Chicken fajitas are sure to satisfy cravings for Mexican food.

Mackenzie Webb

Chicken fajitas are sure to satisfy cravings for Mexican food.

Mackenzie Webb

Mackenzie Webb

Chicken fajitas are sure to satisfy cravings for Mexican food.

Mackenzie Webb, Writer

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This is the third installment of “Frugal Foodie,” a series where Mackenzie Webb explores recipes that are both appetizing and affordable for college students.

One of the world’s greatest foods is Mexican food, and it’s always a college student favorite. This recipe is a great way to stretch a smaller (therefore cheaper) amount of meat into more meals, because you can fill the fajitas with less expensive extras such as veggies, beans or rice.

Here’s what you need:

2 chicken breasts

1 red pepper

1 green pepper

1 onion

1 cup shredded Mexican cheese

1 package of tortillas

1 sprinkle of taco seasoning

½ cup salsa

½ cup sour cream

 

Total cost: $17.35

Portions: 6

Cost per portion: $2.90

 

Step 1. Start by slicing up the onion, peppers and chicken into strips. Heat up a skillet with a little oil and add in the chicken and veggies along with some salt and pepper.

Step 2. Cook these on medium heat until everything is cooked and browned, about 10 to 15 minutes. Sprinkle on the taco seasoning, as spicy (or not spicy) as you want.

Step 3. That’s all there is for cooking, and now the fajitas just need to be assembled. Everyone can grab a tortilla and add the filling, cheese, sour cream and salsa and make their fajita any way they like it. This is a quick and easy recipe that everyone will love.

Bonus recipe: If you have leftover filling, you can chop it up and make a chicken and veggie quesadilla. Just add cheese and the filling to a tortilla and brown it in a skillet until the tortilla is brown and the cheese is melted.

Email Mackenzie at [email protected]

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