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RECIPES:
MAIN DISHES-
POULTRY:
Chicken Fajitas
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Chicken
Fajitas |
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Quick recipe for
this favorite...
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MARINADE: |
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2
Tbs |
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tabasco sauce |
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2
Tbs |
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ground cumin |
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1
tsp |
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ground allspice |
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2
Tbs |
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chili powder |
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1
Tbs |
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freshly chopped oregano |
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1
Tbs |
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freshly chopped thyme |
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½
bottle |
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beer |
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extra-virgin olive oil
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MAIN: |
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1½
lbs |
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boneless skinless chicken breasts |
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extra-virgin olive oil |
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1
large |
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Spanish onion, cut into ½-inch strips |
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1
large |
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red
bell pepper, seeded and cut into ½-inch
strips |
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1
large |
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green bell pepper, seeded and cut into
½-inch strips |
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2
whole |
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poblano chiles, cut into strips |
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salt
and pepper to taste |
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salsa or pico de gallo |
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8
taco-sized |
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6-inch flour tortillas |
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1 |
In a small
bowl, mix all marinade ingredients together; set
aside. |
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2 |
Place
chicken in 13x9-inch pyrex pan and coat with
marinade. Set aside. |
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3 |
Heat two
pans: a nonstick griddle to high (or skillet),
and a nonstick frying pan to medium-high.
Drizzle frying pan with oil. Cook onions,
peppers and chiles, stirring occasionally, until
they darken around the edges, about 5 minutes.
Sprinkle with salt and pepper and turn off heat. |
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4 |
Place
chicken onto the very hot griddle pan. Sear for
2 minutes on each side. Remove from heat to
cutting board. Slice very thin, on the bias, and
return strips to grilled to brown and cook
through. |
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5 |
Heat
tortillas according to package directions. Fill
with sizzling meat or chicken, vegetable mixture
and a spoonful of salsa. |
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Servings: 4 |
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Cooking Tips |
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*You may also use
flank steak in place of the chicken. |
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*Add sour cream and
guacamole as additional garnish, if desired. |
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Recipe Source |
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Modified from Rachael Ray |
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