Chicken Fajitas
Source of Recipe
Cooks Recipes
List of Ingredients
2 tablespoons lemon juice
2 tablespoons lemon juice
2 to 4 garlic cloves, finely minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
1/4 teaspoon dried oregano leaves, crushed
6 chicken breast halves, skinned and boned, cut into strips
1 dozen flour tortillas
2 tablespoons vegetable oil
1 green or red bell pepper, seeded and cut into strips
1 medium onion, cut in half and sliced into strips
SUGGESTED CONDIMENTS:
Shredded Monterey Jack or cheddar cheese
Shredded lettuce
Chopped tomato
Chopped green onion
Chopped fresh cilantro
Lime wedges
Guacamole
Sour Cream
Pico de Gallo (fresh salsa) Recipe
Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator.
Drain chicken, reserving marinade.
Wrap tortillas in aluminum foil; bake at 350*F (175*C) for about 15 minutes.
Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly.
Add peppers and onion and saute vegetables for about 2 minutes.
Add marinade and continue cooking until vegetables are crisp-tender.
Remove from heat.
To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments.
Makes 6 servings.
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