Fajitas Grande
INGREDIENTS:
2 lb Boneless chicken breasts 1 Yellow or green pepper 1/4 i
1 Lg yellow onion ringed
2 lb Boneless chicken breasts 1 Yellow or green pepper 1/4 i
1 Lg yellow onion ringed
--MARINADE-----
3 Cloves garlic; minced 3 tb Lime juice 1 ts Cumin 1 Shot Tequila (optional but r 1/3 c Worcestershire sauce Chopped fresh cilantro 1/4 c Soy sauce Grated cheddar & jack cheese 1 ts Liquid smoke Sour cream 2 ts Vegetable oil Salsa 1/4 ts Oregano Guacamole 1/4 ts Thyme Lettuce 1/4 ts Cayenne Chopped tomatoes 1/4 ts Black pepper
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 adding salsa to keep moist. 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 skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole. //ichael ================= & Ms. // | /-
// | //eslie ================= Acknowledgements go to Bubba and Billy Jo -
the best fajita makers in all of Texas.
3 Cloves garlic; minced 3 tb Lime juice 1 ts Cumin 1 Shot Tequila (optional but r 1/3 c Worcestershire sauce Chopped fresh cilantro 1/4 c Soy sauce Grated cheddar & jack cheese 1 ts Liquid smoke Sour cream 2 ts Vegetable oil Salsa 1/4 ts Oregano Guacamole 1/4 ts Thyme Lettuce 1/4 ts Cayenne Chopped tomatoes 1/4 ts Black pepper
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 adding salsa to keep moist. 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 skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole. //ichael ================= & Ms. // | /-
// | //eslie ================= Acknowledgements go to Bubba and Billy Jo -
the best fajita makers in all of Texas.