The best Fajitas are made with our seasonings on a cast iron Fajita skillet, our blend of seasonings adds all the taste and heat to your Chicken, Steak or Shrimp, topped with freshly made Guacamole and Salsa. Durable, dependable, cast iron has stormed back into fashion. Perfect cooking every time, even heat, no burning, more flavor. Well seasoned cast iron cookware is naturally non stick allowing you to cook with less oil . Food stays hotter in Cast Iron, perfect to take from oven to table. Totally versatile use on the BBQ, stove top or oven.
Cast Iron: For the first time, before use, rinse your skillet with hot soapy water and scrub it with a wire scouring pad. To season your skillet, wipe on a thin coating of food grade oil and wipe off the excess. If food sticks to your cast iron skillet, it means it is not seasoned properly and needs to be re-oiled. If your pan shows any signs of rust, scrub it off with a wire scouring pad and re-oil it. Once you have cooked in your skillet make sure you let it cool completely before it touches the water. Then you can wash it with hot water and a scrubbing pad, try to avoid using soap if possible. Be quick and brief, rinse it, and then dry it thoroughly with paper towels. Never soak your pan or let soapy water sit in it for any length of time. NEVER put your cast iron in the dishwasher. Always pre-heat your pan before beginning to cook in it. Do not put a cold pan on a very hot burner. Do not put very cold liquids into a very hot pan, it will crack.
Food Storage should be in a cool (<70°F), dry (<60% r.h.) area, in sealed containers, to provide for a shelf-life of minimum 24 months without appreciable loss of flavor or functional characteristics.
Spices, paprika, onion, garlic, sea salt.
Prepared in Canada
All you Need:
For 4-6 servings
30ml (2 Tbsp.) Fajita seasoning
4 boneless chicken breast, cut into thin strips
2 bell peppers (red and green pepper) seeded and cut in strips, 1 onion, sliced
125 ml(1/2 cup) chicken broth
2 Tbsp. (30ml) vegetable oil
Tortillas, sour cream, salsa, guacamole and shredded cheddar cheese as desired to dress the fajitas.
All you do:
heat the oil in a large skillet; cook the chicken strips over medium-high heat, stirring constantly, for 5 minutes. Add the onion, and peppers to the pan and cook at medium heat for another 5 minutes or until the vegetables have begun to soften around the edges. Add the seasoning and the broth and stir, continue cooking for another 5 minutes stirring often.
Serve immediately, in warm tortillas, and dress to your liking.