Quick Chicken Fajitas

After making a roasted or fried chicken there are always some leftovers, and we look for ways to integrate them into easy to prepare dishes. One of my favorite morning meals to make are fajitas, using fresh vegetables (from the garden, if possible) cooked for a short duration to maintain their crisp texture, chipotle sour cream instead of cheese, and then topped off with our homemade barbeque sauce and red wine vinegar tomatoes.

Ingredients
6 – 8 oz left over chicken coarse chopped
½ medium onion sliced
1 large jalapeno coarse chopped
½ medium red bell pepper coarse chopped
1 cored and chopped large tomato or 2-3 plum/cherry tomatoes halved
2 tbsp (heaping) sour cream
1 tsp chopped chipotle w/adobo sauce
2 tbsp peanut oil
2 tbsp red wine vinegar
2 tbsp Johnson’s BBQ sauce (or personal favorite)
2 large tortillas 10” (burrito Grande)
1 tbsp lime juice

Mix the sour cream, chipotle, and lime juice together and set aside. Drizzle red wine vinegar over the chopped tomatoes.
Heat the tortillas in a flat cast iron pan, turning often, till they just begin to harden up and plate.
Heat the oil in a second cast iron pan to about 325 °F drop in the onions, red pepper, and jalapenos. Stir often until the peppers change color and onions soften. Next drop in the chicken, adjust the temp down, and heat up and brown for a couple minutes, salt and pepper to taste, stirring once or twice.
Once the chicken has warmed up and while the vegetables are still crisp, stir in the Johnson’s barbecue sauce (in the “Basic’s Section), mix to combine for about 60 seconds then remove from the heat.
Split the chicken mixture between the two tortillas, spoon the sour cream chipotle sauce on top, then cover with the chopped tomatoes, and its done.