Friday, February 22, 2013

Sizzling Chicken Fajitas

Random recipe card time!

Helpful hints:
1. Steak, shrimp, or scallops make wonderful fajitas
2. Chicken can be made a day ahead. Add to veggies to warm.

¾ Cup lime juice
½ Cup vegetable oil
3 Cloves garlic, minced
¼ Tsp salt
¼ Tsp ground cumin
1 ½ Tsp crushed red pepper flakes
4 Skinless, boneless chicken breasts
1 Large onion, thinly sliced
1 Large green pepper, thinly sliced
8 Large flour tortillas, warmed
1 Large tomato; seeded and chopped
¾ Cup salsa
Sour cream
Shredded lettuce
Shredded cheddar cheese

1. Combine lime juice, oil, garlic, salt, cumin, and red pepper flakes in a bowl.
2. Reserve ⅓ of the marinade
3. Add chicken to bowl, turn to coat.
4. Cover and marinate in refrigerator for 10 minutes
5. Preheat grill or broiler; preheat a skillet over medium heat
6. Add onion and bell pepper and half of the reserved marinade to skillet
7. Stir fry for 3 minutes, or until vegetables are crisp tender
8. Grill or broil chicken, turning and basting with reserved marinade. About 7 minutes per side.
9. Cut chicken into thin strips.
10. Add chicken to skillet and stir with vegetables
11. Fill tortillas with chicken mixture. Top with tomato and salsa. Roll to enclose filling.
12. Arrange on plate, top with sour cream, lettuce, and cheddar.


No comments:

Post a Comment