I made the best Chicken Fajitas today.
6 Vidalias sliced
6 Hot Banana Peppers, seeded and sliced lengthwise
2 - 4 Jalopenos, seeded and diced (Can add at the end to taste)
3 Red, Yellow, or Orange Bell Peppers sliced
1 1/2 to 2 cups of sliced tomatoes (Probably 6 to 8 - 2" tomatoes)
5 lbs BS Chicken Breasts sliced into tenders
2 bulbs of garlic( that is BULBS)pressed
A liberal sprinkling of Chili Powder
A dash of Cumin
Salt to taste
In your largest cast iron skillet(18" is best), put a little oil and your onions, peppers, and 1 bulb garlic. Saute til very tender and beginning to brown. Add tomatoes and saute til reduced some.
Remove from pan.
Put a couple tablespoons olive oil and your chicken in the pan. Saute til chicken is close to done but not dry yet (Still a good bit of broth in the pan) Add the garlic, chili powder, salt and cumin.
Saute til reduced. Add vegetables. Add Jalopenos to taste. Adjust Salt.