Chicken Fajitas Grande
Ingredients
2 lb. boneless chicken breasts
1 large yellow onion ringed
1 yellow or green pepper 1/4-inch
Marinade:
3 cloves garlic, minced
1 tsp. cumin
1/3 C. Worcestershire sauce
1/4 C. soy sauce
1 tsp. liquid smoke
2 tsp. vegetable oil
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. cayenne
1/4 tsp. black pepper
3 Tbsp. lime juice
1 shot tequila (optional)
chopped fresh cilantro
grated cheddar and jack cheese
sour cream
salsa
guacamole
lettuce
chopped tomatoes
Cooking Instructions
Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate for 8 hours or overnight. Remove the meat and onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile sauté onion and peppers in butter adding salsa to keep moist. When the chicken breasts are done, slice into thin strips and add to the skillet with sautéed vegetables. Heat flour tortillas quickly on the grill. Turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)