Wednesday, June 8, 2011

Recipe share: Cilantro-Lime Grilled Chicken Fajitas

We are on a search for the perfect chicken fajitas!  Somehow the northwest does not get fajitas as far as I can tell. I'm sorry but fajitas should not include soy sauce or corn syrup. Gross.

Cilantro-Lime Grilled Chicken Fajitas with Grilled Veggies


For marinade
  • 1 1/4 c. coarsely chopped fresh cilantro
  • 3/4 c. olive oil
  • 5 T. fresh lime juice
  • 2 1/2 t. ground cumin
  • 1 1/4 t. ancho chili powder
For the rest
  • 6 skinless boneless chicken breast halves (we used 2 chicken breasts)
  • 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
  • 3 large yellow or red bell peppers, cut into 3/4-inch-wide strips
  • 2 red onions, sliced into 1/2-inch rounds
  • 12 8-inch flour tortillas (we used corn)
  1. Puree the first 5 ingredients in processor. Season marinade with salt and pepper.
  2. Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat.
  3. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat.
  4. Sprinkle chicken and veggies with salt and pepper. Reserve remaining marinade.
  5. Grill chicken until cooked through (about 7 mins. each side).
  6. Grill veggies until tender, turning frequently (about 15 mins. for onions and 12 mins. for poblanos and bell peppers).
  7. Grill tortillas or bake in oven under high heat (I used broil) for about 1 min. each side.
  8. Transfer chicken to work surface; slice crosswise into strips.
  9. Fill tortillas with chicken and veggies; drizzle with reserved marinade. Serve with your favorite toppings!
So delicious! Our goal is to try one new recipe per month... we'll see how that goes. I guess the bigger feat would be to try one new recipe per month that is not a Mexican dish. But why? :)


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