Ingredients
- 1 whole rotisserie chicken, shredded
- 1 onion, chopped
- 1 each red, yellow, & orange pepper, julienne
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- 1/2 bottle Latah Creek Natalie’s Nectar
- 1 cup your favorite salsa
Directions
This recipe is one that I have made for over 30 years. I used to use Sweet Vermouth instead of Natalie’s Nectar, though. A few years ago, Mike and I were at Natalie’s house for dinner and were making fajitas (Nick’s favorite). She didn’t have any sweet vermouth. So in search of something to add, we discovered a bottle of our 2008 Natalie’s Nectar. We decided to give it a try, without telling the guys, as we didn’t want to them to come to the table thinking horrible thoughts. With Nick’s first bite, he said, “This is the best faijtas you’ve every made Ellena. What did you do differently?” I let them in on our little secret. From that day forward, neither Natalie nor I have made fajitas using sweet vermouth. This is now Natalie’s kids, Analisa and Paige’s, favorite meal too! I hope you enjoy it as much as my family does.
Eat Simple, Eat Well.
Ellena
Heat butter and 1 tbsp olive oil in a large skillet. Add onions and sauté until slightly golden.
Add remaining olive oil and peppers to skillet.
Sauté until slightly golden. Add wine, salsa, and chicken, and heat thoroughly.
Serve in warmed tortillas or as an appetizer with tortilla chips. Garnish as desired.
Ellena’s Notes
This is a quick and easy mid-week meal and so healthy for you and your family! This is one of my grandkids’ favorite meals; they eat it at least twice a month! In an effort to never let anything go to waste, I often substitute leftover pieces of steak for the chicken.Eat Simple, Eat Well, Ellena