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    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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