"My family loves Mexican food, and this is a quick way to enjoy it. It doesn’t require a lot of prep and only uses one pan, so you have plenty of time to relax." Get creative with these versatile fajitas. Try using last night’s leftover veggies or chicken for a brand-new meal. —Robin Poust, Stevensville, Maryland
A special marinade gives the meat in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions.
-Cheryl Smith, The Dalles, Oregon
The first time I made these beef fajitas, my family couldn't get enough. The next time I had to make a double batch so everyone had enough. This is a favorite evening meal for me because it fixes up quick. It would be a good one for entertaining, too—the avocados add a nice dash of color. —Marla Brenneman, Goshen, Indiana
I developed this recipe one evening when I was hungry for fajitas but didn't want to light the charcoal grill! That makes the preparation a little different from traditional chicken fajitas...but our family likes these better.
I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.
My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it’s even better if the steak marinates overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida
When I don't have much time to cook supper, slow cooker chicken fajitas are a flavorful way to keep my family full and satisfied. If you aren't cooking for young tastes, try spicing things up with medium or hot picante sauce. —Michele Furry, Plains, Montana