Friday, January 11, 2008

Chicken Fajitas

4-6 servings

Comparing the recipe and the photos will show that this is a very flexible recipe. Photos show sliced avocadoes rqther than guacamole, no tomatoes and mixed greens rather than romaine and no chese or beans, both great additions. So awesome with the fresh flour tortillas we are able to get when in Carbondale.

Marinate, for approximately one-half hour (in refrigerator):

1 pound boneless, skinless chicken breasts in:

1 T olive oil
2 T lime juice
2 t cumin
½ t chili powder (or more to taste)

2 t olive oil (heat first)
1 sweet red pepper, sliced thin
1 large sweet onion, sliced thin

until onion begins to wilt. Meanwhile grill chicken approximately 12 minutes (depending on size of chicken and temperature of grill), basting with marinade and turning every 2 ½ to 3 minutes. Put cooked chicken on clean plate. Do not return to dish in which it was marinated and be sure to wash all cooking equipment that came in contact with chicken (as well as your hands) with soap.
Slice cooked chicken thin and place on warm platter, add onions and pepper and:

2 tomatoes cut into ¼ in dice (optional)
2 c of shredded romaine
Cilantro leaves

Serve with:

8 to 12 warm flour tortillas (heat in oven or micro)

The larger the group the more fillings you may wish to offer; you could also include:

Grated sharp cheddar cheese
Warm black or refried beans

Let each person fill tortilla(s) according to taste.


This could also be done completely on a grill, grilling veggies with the chicken and warming tortillas on the grill.


Instead of chicken, use

1 pound grilled flank steak (use same marinade)

For a large group, both chicken and beef as well as cheese and bean fajitas could be served.

Reviewed 5/14/17


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