Spicy Buffalo Chicken Fajitas & Not So Sufferin' Succotash

Buffalo Chicken Fajitas - A spin on a traditional Mexican meal. The inspiration for this meal comes from my loving and hungry boyfriend. He has been requesting buffalo chicken fajitas for some time now so I finally decided to appease his request. The side dish is a variation of Succotash. Succotash is a dish that includes shell beans, most often corn and lima beans. Everyone started out skeptical of this.."What's succotash?? Like the cartoon Suffern' Succotash??" Needless to say after everyone ate it they were all in agreement - Sufferin' it was not! 

Serves 5 


What you will need for the fajitas:

• 2 packs of boneless, skinless, organic chicken tenders 
• 4 Peppers - assorted colors (yellow, orange, green, red)
• 2 small onions 
• salt and pepper
• grapeseed oil (for frying tortillas)
• Fajita Tortillas 
• 2 tbsp buffalo sauce 
• 2 pads of unsalted Butter

Marinade: 

• Half of a bottle of your favorite Buffalo wing sauce (I like Frank's red hot the best)
• 3 tbsp Chilly Sauce 
• 1/2 cup Olive oil 
• Salt and Pepper 
• 2 tbsp dried oregano 

Marinate the Chicken Tenders for at least an hour and a half. While the chicken is marinating start chopping the peppers and onions into long slices and all the vegetables for the Succotash (which you will find below). When the Succotash is simmering cook the chicken tenders and saute the peppers and onions. 

In one pan cook the tenders on medium high heat - They are small enough that they should cook in about 9 to 12 minutes. At the same time in another pan add the butter, sea salt and pepper and the peppers and onions. Saute until slightly golden brown - right before you serve stir in a dash of the buffalo sauce. As for the tortillas I fried them up the same way as I did for the Tacos - in grape seed oil. Serve the Fajitas with Sour cream, shredded mexican blend of cheese and avocado wedges. 

If you're just making these fajitas they are quick and simple - perfect for a week night dinner. You could even start to marinade the chicken the night before so it's ready to be cooked when you get home! 

Now this is fair warning-  there is a whole lot of chopping involved in this dish but well worth the out come, and once the chopping is done it's relatively easy to prepare. 

Serves 5 - 8 

Not so Sufferin' Succotash  

• 1 Small yellow onion 
• 1 box of frozen lima beans
• 2 cups corn (I boiled the corn then cut the kernels off, but you can buy frozen corn to save time) 
• 2 Zucchini or squash
• 2 Cups Green Beans
• 2 Tomatoes 
• 1 Small red bell pepper 
• 2 tbsp minced garlic
• 1/2 cup chicken stock 
• 1/4 cup heavy cream
• 2 tbsp chilly sauce 
• 2 tbsp buffalo sauce
• pad of unsalted butter
• olive oil 
• Sea Salt and pepper 

When looking up recipes from Succotash there were lots and lots of different takes on the dish. We had a late blooming of green beans from our garden so I wanted to incorporate them into the meal. Also, I added the chilly sauce and buffalo sauce just to give it a kick and to tie the flavors in. If you're making this separate from the Fajitas and you don't have these readily available, just add spices like cayenne and paprika- just a teaspoon or 2 though nothing too crazy! 

Have all the Veg chopped before you start the Succotash. The first step in the not so Sufferin' Succotash is to sauté the onion with the butter, salt and olive oil - go around the pan once or twice with the olive oil and that should be sufficient. Once the onion is translucent add the garlic and red pepper, cook for about 5 minutes but do not let the garlic brown it will become bitter! Next add the tomatoes, a little bit of salt & chilly sauce and cook for another 3 minutes. You should add a little salt every time you add a new vegetable so they are seasoned.  After the tomatoes have had their chance to render down add the green beans and zucchini - cook for about 7 minutes. After the 7 minutes are up it's the lima beans and corn's turn to join everybody in the pan! At this point add the chicken stock - I went around the pan about 3 times, the heavy cream - around the pan once and a dash of the buffalo sauce. Cover and simmer for about 10 minutes or until ready to serve!

There you have it Not So Sufferin' Succotash! Lots of chopping involved yes! But there's also lots of hearty good flavor involved and well worth all the choppin'! 

PS if you want to keep this completely vegetarian instead of chicken stock use vegetable stock! 

**EXTRA CREDIT** 

I made a lot more buffalo chicken then I needed to ( I made about 4 packs!!) , so later on today I'm going to make my favorite buffalo chicken dip. I decided to share it with all of my precious readers. The recipe is as follows: 

• 2 cups of cooked shredded & marinated Buffalo Chicken Breast
• 1 (8oz) Low fat Cream Cheese
• 1/2 cup Yogurt Ranch Dressing - I swear you cannot tell the difference and if anything it tastes so much better and WAY less calories 
• 1/2 cup of shredded mozzarella
• 3/4 cup Franks red Hot Buffalo Sauce 

Combine everything in a baking dish and cook in 350 degree oven  for about 20 minutes. Best game day or party appetizer I've ever had. Serve it with tortilla chips, crackers or even a crudite platter. AMAZINGGG!

Bon Appetit everyone!!