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| 1/2 | cup | vegetable oil | |
| 1/2 | cup | lime juice | |
| 1 | cup | tequila | |
| 1/4 | cup | tomato paste | |
| 2 | each | garlic cloves | |
| 1 | each | jalapeno pepper | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | chili powder | |
| 1/2 | teaspoon | cumin | |
| 1 1/2 | pounds | chicken breast | |
| 10 | each | flour tortillas | |
| 3 | tablespoons | vegetable oil | |
| 1 | each | sweet bell pepper | |
| 1 | each | onion | |
| 1 | each | tomato | |
| 1 | x | sour cream |
Mince garlic.
Cut bell pepper and onion into strips. Cut tomato into chunks.
In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin.
Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight.
Preheat oven to 350 degrees F.
Wrap tortillas in aluminum foil.
Bake 15 minutes while preparing fajitas.
Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil.
Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done.
Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender.
Serve with tortillas, guacamole, sour cream, salsa, and cheese.
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I found this dressing to be better than store bought varieties and I can adjust it to my tastes. The croutons turned out flavored well but watch the time in the oven. Might be safer to toast the croutons at 300 to 350 degrees F.