Recipes Buffalo Chicken Fajitas 1 Review Doused in buffalo sauce and nestled in a chewy tortilla, this mash-up of game day classics can easily be scaled up or down, depending on your number of guests. Slideshow: Innovative Game Day Snack Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients Buffalo Sauce 1/4 cup butter 2 cloves garlic, minced 1/2 cup Frank’s RedHot or other hot sauce 1/2 tablespoon Worcestershire sauce 1 tablespoon brown sugar Chicken Fajitas 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts, sliced in strips 1 medium onion, sliced 1 large bell pepper, seeded and sliced Kosher or sea salt Fresh cracked black pepper Flour or corn tortillas, for serving Shredded cheese and sour cream, for serving (optional) Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional) Directions Make the Buffalo Sauce Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned. Stir in the hot sauce, Worcestershire sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside. Make the Fajitas Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender. Stir in the buffalo sauce and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Rate it Print