Grilled onions and peppers are traditional with beef or chicken fajitas. These veggies also may be cooked in a skillet on the stove. Besides fajitas, this side goes great with any grilled beef or chicken, Grilled Quail (here), or Rockport Shrimp (here).
Makes 6 servings
2 tablespoons vegetable oil
4 garlic cloves, minced
4 cups thinly sliced onions
2 cups thinly sliced bell pepper
1½ teaspoons Enchilada Queen Seasoning Blend
In a large skillet over medium heat, heat the oil until it shimmers. Add the garlic and cook for about 2 minutes.
Add the onions, bell peppers, and Seasoning Blend; cook, stirring frequently, for 8 to 10 minutes, until the onion and peppers are tender and brown at the edges.
Cover and set aside off the heat for 5 minutes, then serve.