Fifty six years young deserves a fiesta … wouldn’t you agree?
Growing up, my mama always lamented that her birthday didn’t fall during the school year. Even though she’s more reserved, it was always her dream to have a classmate party. Now though, as an adult, we’re all thrilled she has a summer birthday because, as a teacher, it means she always has her birthday wide open for an all day celebration! Or, in this year’s case, an all week celebration!
We kicked it off with our beach trip, then chocolate cake … Max style, the farmer’s market and a visit to a new park to let the littles run and explore. And when the activities were done :: nom nom nom :: a final hurrah with Oven Fajitas and Jose Cuervo Iced Teagaritas!
My sister – the culinary/military wife one, not the science teacher one – introduced us to these fajitas and boy, oh boy, MUCHO DELICIOUSO! And so incredibly easy, a set it and forget it kind of meal; which totally fits my busy mom persona.
Serves 6-8 hungry fiesta attendees
- 4 chicken breasts, cut into skinny slices/bites
- 1 onion, sliced
- 3 bell peppers, sliced – your preference of red, green, yellow or orange
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cornstarch
- 1/2 tablespoon cayenne (or paprika works too)
- Your choice of corn or flour tortillas
- Sour cream
- Shredded cheese
- Shredded lettuce
- Slice your chicken, onions and peppers. I’m a true lover of kitchen sheers for stuff like this. Lay the chicken slices in a thin layer on a 9×13 baking sheet or large cast iron. Do the same with the onions and peppers.
- In small mixing bowl, blend all the spices – woohoo! – you just made the most divine fajita seasoning!
- Toss the chicken in the fajita seasoning.
- Put both baking sheets in the oven – side by side preferably, but a top and bottom rack works fine too.
- Bake at 350 degrees for 20 minutes.
- Remove baking sheets from the oven, add your onions and peppers to the chicken and mix it all up so it’s ready to tong into your tortillas.
- Top with cheese, sour cream and lettuce.
No fiesta or fajita meal is complete without a refreshing drink and I promise you, it’s a darn near miracle that Jose Cuervo launched their iced teagarita just in time for summer. It’s a yummy mix of iced tea and margarita and is a real treat alone or as a base mix for somethin’ a little fancier.
STRAWBERRY PEACH LEMONADE ICED TEAGARITA
- 6 strawberries
- 1 cup Jose Cuervo Iced Teagarita
- 1 cup peach lemonade
- 2 cups ice cubes
- In a 16 ounce mason jar mull 3 strawberries. Do you call it mulling if you’re it’s not mint? Pretty much, smash your strawberries in the bottom of the jar.
- Pour in 1/2 cup each of Jose Cuervo Iced Teagarita and peach lemonade
- Add 1 cup of ice to chill
- Straw it, sip it and do the Macarena :)
You can find Jose Cuervo Iced Teagarita at local retailers for $12.99-19.99 (depending on size), but let’s face it, go big or go back to your casa :)
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.