These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington
When we visit New Mexico, we always try new and exciting cuisine. The last time we were there, I tried a couple of traditional foods with new twists, like pumpkin tamales and goat cheese enchiladas. With an abundance of squash and onions coming out of the garden, I wanted to create a new and healthy fajita. This is a great meatless dish. —Debra Keil, Owasso, Oklahoma
“Staying at home with a 9-month-old makes preparing dinner a challenge, but a slow cooker provides an easy way to make a low-fat meal,” says Sarah Newman of Brooklyn Center, Minnesota. “The tender meat in these fajitas is a hit, and the veggies and beans provide a dose of fiber!”
I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. —Melissa Thomeczek, Hannibal, Missouri
“I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy,” explains Katie Urso of Seneca, Illinois. “Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.”
Here’s a simple recipe for a colorful wrapped sandwich that everybody enjoys. The chicken cooks up nice and tender, and the onion, tomato, cilantro and Italian dressing add a pleasant blend of flavors.