Arizona chicken fajitas

Yield: 4 servings

Measure Ingredient
½ cup Oil
½ cup Lime juice
1 cup Tequila
¼ cup Tomato paste
2 \N Garlic cloves
1 \N Jalapeno chili
½ teaspoon Salt
½ teaspoon Chili powder
½ teaspoon Cumin
1½ pounds Chicken breast
10 \N Flour tortillas
3 tablespoons Oil
1 \N Bell pepper
1 \N Onion
1 \N Tomato
\N \N Sour cream

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

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