Chicken fajitas grande'
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless chicken breasts |
| 1 | large | Yellow onion separated into rings |
| 1 | each | Yellow or green pepper cut into 1/4 inch strips |
| *** Marinade *** | ||
| 3 | tablespoons | Lime juice |
| 1 | each | Shot Tequila (optional but recommended) |
| *** Also you will need *** | ||
| Chopped fresh cilantro | ||
| 2 | eaches | Or 3 cloves garlic, minced |
| 1 | teaspoon | Cumin |
| ⅓ | cup | Worcestershire sauce |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Liquid smoke |
| 2 | teaspoons | Vegetable oil |
| Shredded cheddar & jack cheese | ||
| Sour cream | ||
| Salsa | ||
| Guacamole | ||
Directions
SERVES: 4
¼ TSP EACH: OREGANO, THYME
Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute onion and peppers in butter and salsa. When the chicken breasts are done slice into thin strips and add to the skillet with sauteed vegetables.
Heat flour tortillas quickly on the grill. Watching and turning them often. Serve mixture hot on the warm flour tortillas with sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and guacamole. /\\/\\ichael ================= & Ms. /\\/\\ | /-\\ /\\/\\ | \\/\\/eslie =================
Submitted By FRED TOWNER On 11-01-94