Chicken Fajitas w/ Cilantro salsa
An easy to make meal that is quite tasty!
Cilantro Salsa
1 Tblspn Olive Oil
2 Tblspn Lime Juice
2 Cloves Garlic
1 Cup Packed Cilantro Leaves
1/2 Jalapeno, Seeded
1/4 Tsp Salt
1/4 Tsp Pepper
4 or 5 Medium to Large Tomatoes
1/2 to 1 Red Onion
Blend in a food processor, Olive oil, lime juice, garlic, cilantro, jalapeno, salt and pepper to confetti size. Slice Tomatoes and onion into quarters, add to processor and blend to desired consistency.
Chicken Fajitas
Marinade:
4 garlic cloves
1 tsp salt
1/4 cup fresh lemon juice
1 1/2 tsp ground Cumin
2 Tblspn olive oil
Mince and mash garlic cloves with salt until it becomes a paste. In a large bowl, whisk lemon juice, cumin, olive oil and garlic paste.
Filling:
2 Lbs Skinless/Boneless chicken breasts
2 Tblspn canola or Olive oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
12 7" or 8" whole wheat flour tortillas
Add the chicken to the marinade, turning to coat it well and let it marinade, covered and chilled for at least one hour to overnight. Grill the chicken, drained, on a well oiled rack set about 5 inches over glowing coals or gas BBQ, or in a hot well seasoned ridged pan over moderately high heat for 3 to 4 minutes on each side or until just springy to the touch for medium rare meat. Alternately, the meat may be broiled on the rack of a broiler pan under a preheated oven, broil about 4 inches from the heat until cooked.
Transfer the chicken to a cutting board and let it stand for 10 minutes (VERY important, otherwise the chicken will not slice properly, rather it will crumble and tear.) While the chicken is standing, heat the oil in a large skillet over moderately high heat until hot but not smoking. Add the Bell peppers, onion, and garlic and saute the mixture, stirring, for 5 minutes or until the peppers are softened. Place the cooked vegetables on a platter. Slice the chicken thick and arrange the slices on the platter, using the vegetables as a bed. Drizzle iny juices from cooked chicken over the meat and pepper mixture and serve the mixture with the wheat tortillas. You can also use, low fat guacamole, sour cream and cheese, as well as the Cilantro salsa to accompany the fajitas.
To warm the tortillas in the oven: Stack 6 tortillas at a time, wrap each stack in foil and heat the tortilla in the middle of a preheated 325 degree oven; 5 minutes for corn tortillas and 15 minutes for flour/wheat tortillas. If tortillas are dry to begin with, pat each tortilla between dampened hands before stacking them.
To warm tortillas in the Microwave; stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag and heat the tortillas at high power for 30 seconds to 1 minute, or until heated through and pliable.
That's it, a very easy recipe, and so very good!
We place the wheat Tortillas in a glass pie plate, 6 stacked, cover the pie plate with microwave-safe plastic wrap, and nuke it for 30 seconds or so, they come out perfect!
Enjoy!
Hockyplr
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