Friday, February 18, 2011

Chicken Lime Fajitas

This recipe is a new, but permanent, addition to our family's meal rotation.  It comes from my good friend whose food blog, a new nothing with a speckled handle, is a new source of inspiration for me.  I have a feeling more good recipes from her site will be making their way to Not Leftovers Again! very soon.

I happen to have a grill pan, but if you don't, this recipe could be done on the grill or broiler.  You could also vary the vegetables to put anything you like on the fajitas.  I had green pepper and onion, so that's what I used. The original recipe called for corn tortillas, which most of my family doesn't care for, so we used flour tortillas instead.  

Chicken Lime Fajitas

6 - 8 chicken tenders (could also use breasts)
1/4 c. sugar
1/2 c. water
1 Tbsp. chili powder
1 Tbsp. cumin
juice and pulp of one lime
a few pinches of salt
1 Tbsp. olive oil
1 bell pepper, (any color) sliced
1 sweet onion, sliced
2 Tbsp. butter
Monterrey Jack cheese (or cheddar, or both!)
toppings:  sour cream, avacado/guacamole, fresh salsa, etc.

1.  Add all ingredients to resealable plastic bag, or tupperware container. Shake to coat all chicken. Marinate for several hours, preferably overnight.
2. Preheat grill pan over medium to high heat. drizzle pan with olive oil. place chicken in hot pan.  Do not flip or move until the chicken looks cooked at least halfway through. (this allows for carmelization, that's where you get your grill marks and your flavor!) Turn over and cook through entirely until juices run clear or chicken reaches 170 - 180 degrees.  Set aside to rest for a few minutes before slicing.
3. In a med. skilliet, melt butter over med-high heat.  Add veggies to the pan. Cook until tender and lightly carmelized.

4.  To assemble fajitas, heat a tortilla over a dry pan for a few seconds.  Sprinkle a little cheese on the tortilla and let it melt.  Top with sliced chicken and vegetables, and whatever toppings you like.  (We used sour cream and sliced avocado.)


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