Chicken and Chorizo Fajitas

I got the idea for these fajitas from a local Mexican joint. They have fajitas you can order that has chicken and Mexican chorizo, peppers, mushrooms, onions, and tomatoes. I think they even have mozzarella cheese on them, which sounds weird, but is actually really good. I love them. Wash them down with a premium margarita and plenty of chips and salsa and I'm in Heaven.

Unfortunately, I'm sure they're not the healthiest. Especially considering I feel compelled to drink a margarita and overindulge in chips. So, I decided to make a version at home.

They came out pretty well, but something was missing. Probably the extra oil or lard or whatever they cook it in. Or maybe, they just have better chorizo? Overall, a fairly good version. I might add chili powder and cumin to the chicken next time to give it a little added flavor.

Chicken and Chorizo Fajitas
Serves 2

2 tsp canola oil
6 ounces boneless skin less chicken
2 ounces Mexican chorizo (no the pre-cooked Spanish kind)
1 garlic clove
1/2 medium onion sliced
1/2 medium orange or red bell pepper, sliced
1/2 medium green bell pepper sliced
3 oz or so white button mushrooms, slice
2 small roma tomatoes, chopped
6 small corn tortillas

Warm a tsp of oil in a cast iron skillet over medium high heat. Add the chicken and chorizo and cook until cooked through. Remove from skillet and set aside.

Add the other tsp of oil and the garlic, onion, peppers and mushrooms and cook until all the veggies are tender. Then, add back chicken, chorizo and add the tomatoes. Cook until warmed through. Serve with tortillas.

Optional toppings I added: light sour cream and pico de gallo.