Sunday, May 6, 2012

Chicken Fajitas

Chicken Fajitas
Kelley Gondring

Serves 6.

In a small bowl, combine:
1/3 cup olive oil
1/4 cup lime juice
1/8 teaspoon cayenne pepper
3/4 teaspoon cumin
3/4 teaspoon chili powder
1 teaspoon oregano
4 garlic cloves, minced
salt + pepper to taste

In a large skillet, heat:
1-2 tablespoons olive oil

Once oil is hot, add:
3/4 red bell pepper, deseeded and sliced
3/4 green bell pepper, deseeded and sliced
12-15 cremini mushrooms, sliced
1 medium white onion, peeled and sliced
1 package chicken breasts, trimmed and cut into bite sized slices

Cook one minute over medium heat. Add marinade. Cover and let cook 10-12 minutes or until chicken is no longer pink. Stir occasionally. Remove lid and cook 1-2 minutes more to allow some of the liquid evaporate.

While the fajitas are cooking, cut into thin slices:
1 avocado
Place on small plate.

Drizzle avocado with:
1 tablespoon lime juice

Sprinkle with:
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

16 corn tortillas, warmed

Serve with fresh guacamole, salsa, grated cheese, and sour cream. Garnish with the sliced avocado and lime wedges.

Eat up!

No comments:

Post a Comment