Serve these fajitas when company’s coming. Complete the meal with spicy salsa, tortilla chips, drinks on ice, and chocolate cookies. Save 4 of the chicken breasts to prepare the recipe at left for another meal.
Chicken Fajitas
Serve these fajitas when company’s coming. Complete the meal with spicy salsa, tortilla chips, drinks on ice, and chocolate cookies. Save 4 of the chicken breasts to prepare the recipe at left for another meal.
Ingredients
Makes 6 servings / Prep: 10 min., Chill: 2 hrs., Grill: 25 min.
- 1 cup vegetable oil
- ½ cup lime juice
- ½ cup chopped fresh cilantro
- 4 garlic cloves pressed
- 2 teaspoons salt
- 1½ tablespoons black pepper
- 8 large skinned and boned chicken breasts
- 12 6-inch flour tortillas
- 1 avocado peeled and sliced
- 2 cups 8 ounces shredded Monterey Jack cheese
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 12 romaine lettuce leaves
- Sour cream
- Salsa
Instructions
- Whisk together first 6 ingredients in a shallow dish or large zip-top freezer bag; add chicken.
- Cover or seal, and chill 1 to 2 hours, turning occasionally.
- Remove chicken from marinade, discarding marinade.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 to 25 minutes or until done.
- Chop 4 chicken breasts (reserve remaining chicken for Quick Chicken Tostadas at left).
- Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.