Firehouse fajitas

Yield: 1 servings

Measure Ingredient
\N \N Marinade
1 \N Bottle Jamaican Pickapeppa Sauce
½ teaspoon Paprika
½ teaspoon Cumin
2 tablespoons Lemon-pepper seasoning; (a mixture of lemon
\N \N ; juice, black
\N \N ; pepper, and citrus
\N \N ; zest made by
\N \N ; McCormick or
\N \N ; Lawry's)
2 tablespoons Orange juice
2 tablespoons Key lime juice
1 \N Red pepper; large diced
1 \N Yellow pepper; large diced
1 \N Green pepper; large diced
1 large Vidalia onion; cut into eights
\N \N Bacon fat
1 can Stewed Mexican tomatoes; (stewed tomatoes
\N \N ; seasoned with
\N \N ; pimientos)
\N \N ; (18-ounce)
4 \N Whole skinless; boneless chicken
\N \N ; breasts

1. Mix marinade ingredients. Add a splash (about 2 tablespoons) of the lemon-pepper, orange juice and key lime juice to taste. (You can be heavy-handed with this.) Marinate the chicken overnight.

2. Place cut peppers and onion in a saucepan. Saute with bacon fat (olive oil also works), add stewed tomatoes and simmer.

3. Grill chicken 8 to 10 minutes on medium heat.

4. Remove from grill. Chop into small pieces. Pour on marinade, cover with tomato-pepper-onion sauce.

5. Serve with beans, rice, jalapeño and jack and sharp cheese.

Serves 8

Copyright 1998 John Madden's Ultimate Tailgating.

Converted by MC_Buster.

NOTES : From John Madden's Ultimate Tailgating Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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