Grilled Chicken Fajitas with Pico de Gallo
Chicken Fajitas Marinade: 1 jalapeño 3 cloves garlic 3 Tablespoons lime juice 2 Tablespoons olive oil 1/2 teaspoon sea salt 1/2 teaspoon pepper Directions: Purée above ingredients. Place 2 large or 4 smaller chicken breasts between 2 layers plastic wrap and pound flat, to about 1/2” thick. Use a baking dish to lay chicken in, make sure to coat both sides of chicken well with marinade and refrigerate 1 hour. Remove chicken from marinade and grill 15-20 minutes, until preferred doneness. Serve sliced grilled chicken with warmed tortillas, grilled sliced sweet peppers & onion, *pico de gallo, guacamole and tortilla chips. *Pico de Gallo 1 red bell pepper 1 - 2 jalapeños, seeds and core removed 1 small sweet onion 1 cup diced tomato 1 small orange, peeled, seeded, membrane removed 3 Tablespoons lime juice 1 Tablespoon olive oil 1/2 teaspoon chili powder salt and pepper to taste Cilantro to taste, optional Directions: Dice all vegetables to desired uniform size, mix ingredients well, cover and refrigerate at least 1 hour before serving. Guest Recipes by: JD Provence for Canning and Cooking at Home
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It doesn't take much to whip up this family friendly dinner! I ran across this recipe over at Cozycakes Cottage (original recipe here) and I am glad I did!! Her recipe hits the mark perfectly and creates a wonderful dish that is perfectly spiced using your own ingredients and leaving out all the salt, preservatives and fillers that commercial season packets can contain...
My husband suggested that we also go ahead and make up the same dish in the oven (leaving out the chicken) and stir in some of his famous grilled shrimp at the end of cook time (can't wait for that!) or some of his chili-lime grilled steak strips...hey - I am all for that!! YUM! This is a super addition to our recipe box. Most other "oven fajitas" recipes you see out there say: "add one packet of taco seasonings"...to that I say, "really?!" to this I say "REALLY good!" I dare you to try this one and not love it! I served mine with my home-canned ranchera sauce and a side of refried beans.to round it all out...super easy, super tasty, and better for you! ~Enjoy! Diane Baked Chicken Fajitas Ingredients: For seasoning: 2 tsp. chili powder 1/2 Tbs smoked paprika 1 tsp. granulated onion 1/2 tsp. garlic powder 2 heaping tsp. cumin 1/8 tsp. of cayenne 1/2 tsp. salt plus another 1/2 tsp., separated 2 tsp. cornstarch For fajita mix: 1 large onion, sliced 1 green bell peppers, seeded and sliced 1 red bell pepper, seeded and sliced 1 cup mushrooms, sliced, optional 2 large cloves garlic, minced 1 lb. chicken breast, sliced into thin strips 2 Tbsp. canola oil tortillas Optional additions: ranchera or green chile sauce, cheese, tomato, shredded lettuce, cilantro, sour cream, salsa, crushed peanuts, lime slices Directions: Preheat oven to 400°. Place onion, peppers, mushrooms, and garlic in a 9x13-in. baking dish. Add chicken and mix together. In a small bowl, mix all seasoning ingredients except for ½ tsp. salt and spread over chicken and veggies. Drizzle oil over all and mix everything together until all ingredients are well seasoned. Near the end of bake time, sprinkle the remaining ½ tsp. of salt over the chicken and vegetables, and stir. Bake uncovered for 35-45 minutes until chicken is cooked through. Serve with warmed tortillas and any additions you choose. Recipe by: Cozycakes Cottage Photos by: Diane Baker for Canning and Cooking at Home I am making this today - I took a photo of it before placing the lid on to cook (not super attractive but, tasty!) This is so simple to throw together and the flavors really work well together. The cumin keeps it smokey and gives it that authentic Mexican Fajitas taste. I add the bell peppers in near the end so they don't break apart/down while cooking. I serve this with warmed tortillas and all the sides like: tomatoes, guacamole, rice, beans, cheese, sour cream... add anything you want! Enjoy ~ Diane Slow Cooker Steak Fajitas Ingredients: 1 Beef Flank or Flat Iron, approx 1.5 lbs, cut into strips 1 Onion, Medium, cut into strips 1/2 Cup Salsa, plus addtl for garnish 2 Tbs Fresh Lime Juice 2 Cloves Garlic, Minced 1 Tbs Chili Powder 1 Tsp ground Cumin 1/2 tsp Salt 1 small green pepper, cut into strips 1 small red pepper, cut into strips 4-6 flour tortillas, warmed Place everything but, peppers into slowcooker/crockpot and stir well. Cook Medium 6-8 hours (test meat for tenderness after 6 hours) . Add bell peppers and cook final hour. Serve wrapped in flour tortillas and any sides you prefer. *I always set my slowcooker on HIGH for at least an hour at the start before lowering temp. I also use an instant read meat thermometer to ensure the internal temp of the meat is safe/cooked. Recipe Adapted from: Crock Pot Slow Cooker Cookbook Photo by: Diane Baker for Canning and Cooking at Home |