I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson. I didn’t have any flank steak so I decided to make my chicken fajitas. The idea of drunken peppers and onions sounded amazing. Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.
So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers. The peppers were great. Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions. It still is the best fajitas I have had. Mix dinner up and add a little drunken peppers to the meal.
I winged the recipe and used what I had but they turned out great. I was worried the jalapeño might be too spicy but it was just right. Of course it depends on the jalapeño.
Drunken Peppers and Onions:
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 jalapeño, seeded and sliced thinly
- 1 large sweet onion, thinly sliced
- salt and pepper
- 1 Tbs olive oil
- 1/2 cup beer, we used modelo since we were having mexican food
In a large sauté pan heat oil. Add in all the peppers and onions and sauté over medium heat for about 5 minutes.
Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.
Use to top fajitas, hot dogs, or anything your heart desires. I think this would make a great dip as well if you added some cream cheese and yogurt.