Arizona chicken fajitas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| ½ | cup | Lime juice |
| 1 | cup | Tequila |
| ¼ | cup | Tomato paste |
| 2 | Garlic cloves | |
| 1 | Jalapeno chili | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Cumin |
| 1½ | pounds | Chicken breast |
| 10 | Flour tortillas | |
| 3 | tablespoons | Oil |
| 1 | Bell pepper | |
| 1 | Onion | |
| 1 | Tomato | |
| Sour cream | ||
Directions
Mince garlic. Cut bell pepper and onion into strips. Cut tomato into chunks. In a glass bowl or baking dish, combine ½ cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin.
Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Preheat oven to 350F. Wrap tortillas in aluminum foil.
Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and cheese. Shared by Garry Howard From Hyatt Regency at Gainey Ranch