Monday, June 24, 2013

The Someday Cowgirl's Fajitas

I love grilling season!  Here in the Midwest, we grill until we get tired of traipsing through ice and snow…..

I love chicken fajitas!  Juicy marinated chicken, grilled sweet onions and peppers, a dollop of Mexican crema… 

I’ve always considered fajitas to be a pretty healthy dinner.

Until recently……

My husband and I were excited to try a Mexican restaurant in the city that has been gaining lots of attention and is known to be “really authentic”. 

Since it was lunchtime, I opted for two simple chicken tacos.  Upon receiving them, I thought whoa Nelly!  What’s with all of the grease?

We both have had truly great fresh Mexican food, but not today. 

Here is my long-time recipe for grilled chicken fajitas – sans the grease….

2 lbs. boneless chicken breasts
8 flour tortillas
1 sweet Vidalia onion, thinly sliced
2 bell peppers, any color, thinly sliced
Extra virgin olive oil
Mexican crema or sour cream
Cheese optional – if you choose this option, go with a mild Mexican variety such as Chihuahua

For the Marinade
1 tbls extra virgin olive oil
Juice from one lime
1 c margarita mix, nonalcoholic
1 tsp minced garlic
Salt and freshly ground pepper to taste

Whisk together marinade ingredients.  Marinate the chicken for at least 2 hours or longer if you have the time.

Drizzle sliced peppers and onions with a couple of tbls olive oil.  I like to grill them in a stainless steel basket over medium-high heat.  Grill chicken over medium-high heat until no longer pink. 

Wrap tortillas in aluminum foil and heat them on top rack of the grill until warm. 

Slice chicken.  Serve with peppers and onions in tortillas, sprinkle with cheese and drizzle with cool Mexican crema or sour cream.   

Enjoy your fresh and delicious fajitas! 

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