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| Chipoltle Lemon Chicken Fajitas |
| Yields: 6 Servings |
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| Ingredients: Chicken Fajitas |
6 large boneless skinless chicken breasts
2 lemons
1 can (8 oz) chipoltle in adobo
1 t salt
1 t black pepper
1 t hatch red chile powder
2 cloves garlic
8 oz (1/2 C) olive oil
1 medium onion
1 medium bell pepper
1 lime, cut into wedges
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| Ingredients: Guacamole |
4 Hass avocados, skinned and seeded
1 tomato, diced small
1/4 medium onion, diced small
1 t salt
1/2 (1 t) lemon, juice of
1 fresh jalapeño, minced (add to your desired taste)
1 t fresh cilantro, fine chopped
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| Method: Chicken Fajitas |
| In a blender or food processor, add juice of 2 lemons,
8 oz. olive oil, 8 oz. can of chipoltle in adobo sauce, 2 garlic
cloves and 1 teaspoon Hatch red chile powder.
Mix on low for 30 seconds, or until smooth.
Place chicken breast in pan with smooth side down.
Pour chipoltle mix over chicken breast to marinate.. Cover
dish with plastic wrap. Marinate no less than 4 hours.
Overnight is better.
Take chicken out of maritation. Place on plate and season
with salt and pepper.
Broil for 4 - 6 minutes until cooked. (Chicken may be grilled
in a little olive oil in a hot skillet.)
Julienne bell pepper and onion into thin strips. Sauté in a hot skillet with 2 teaspoons oil. Arrange bell pepper and onion
on a serving plate.
Slice chicken breast strips into thin strips. Place on top of bell peppers and onions. Squeeze lime on top of chicken.
Serve chicken fajitas with warm flour tortillas, guacamole,
sour cream and pico de gallo.
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| Method: Guacamole |
| Combine all ingredients in a mixing bowl and blend together
until creamy. Serve in a nice serving bowl chilled. |
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