Easy Chicken Fajitas

Sizzling hot fajitas are much loved throughout the United States, but it's interesting to note that the dish is fairly new in its popularity. Fajitas originated squarely in Texas in the 1930s, though their tale is not a particularly glamorous one. In those days, ranch hands were largely Mexican cowboys called vaqueros. At cattle round-ups, cows were butchered to feed these workers; they were often paid with the less desirable parts of the cow, such as the trim we now call skirt steak. The vaqueros began cooking strips of this over an open flame, and the fajita was born.

It wasn't until the late '60s and early '70s that fajitas began making their way to the masses, primarily because skirt steaks were limited in number and not commercially available. As the dish grew more in demand, restaurateurs had to depend on other beef cuts and different proteins entirely to meet customers' needs, such as the chicken used here.

Our easy chicken fajita recipe is a great Tex-Mex option for a family or large group of friends. Set up the components on a buffet, so everyone can pick and choose the toppings they want. If you like, feel free to swap in pork loin for the chicken.