La Fogata Mexican Restaurant

5670 E. Evans Ave., Denver, CO
303-753-9458

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Grilled Chicken Fajitas

Yields: 4 servings

INGREDIENTS: CHICKEN FILETS/VEGETABLES

4 8-ounce boneless, skinless chicken fillets
green peppers, whole
red peppers, whole
white onions, whole
10 inch white or wheat flour tortillas

INGREDIENTS: SIDES

2 ripe avocados, whole
1 red tomato
2 C sour cream

METHOD: CHICKEN FILETS/VEGETABLES

• Cut the green/red peppers and onions into 1/4-inch strips.
• Place in mixing bowl and splash with your favorite vegetable marinade. Set aside. Grill 4 chicken filets over an open flame at a medium high heat for about 7 minute per side.
• Sauté vegetables over medium-high heat for approximately 4 minutes or until tender

METHOD: SIDES

• Peel whole avocados and remove pit. Chop into small pieces and mash into a lumpy mixture.
• Chop tomatoes and add to avocado mixture; blend until tomatoes are covered.

INGREDIENTS: PICO DE GALLO

1 small white onion, whole
2 red ripe tomatoes, whole
3 green jalapeños, whole
2 oz cilantro, fresh
1 lemon, whole
salt

METHOD: METHOD: PICO DE GALLO

• Chop onion, tomatoes and jalapeños into 1/4-inch pieces and place all 3 in bowl. Mix until well blended. Chop fresh cilantro; add to mixture and pour juice of lemon over entire bowl. Salt to taste and mix well.

TO FINISH

• Grill flour tortillas and cut chicken filets diagonally into 1/2 strips. Place on grilled tortilla. Add your sides of choice and Pico de Gallo. Roll and eat.

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