Fajitas Grande
Yield
4 servingsPrep
8 hrsCook
20 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breasts
boneless |
|
| 1 | large |
yellow onion
ringed |
|
| 1 | each |
sweet yellow bell peppers
or green, 1/4 slices |
|
| Marinade | |||
| 3 | Cloves |
garlic
minced |
*
|
| 1 | teaspoon |
cumin
|
|
| ⅓ | cup |
worcestershire sauce
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | teaspoon |
liquid smoke
|
*
|
| 2 | teaspoons |
vegetable oil
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
lime juice
|
|
| 1 | Shot |
tequila
optional |
* |
| 1 | x |
cilantro
fresh, chopped |
*
|
| 1 | x |
cheddar cheese
and jack, grated |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
salsa
|
*
|
| 1 | x |
guacamole
|
*
|
| 1 | x |
lettuce
|
*
|
| 1 | x |
tomatoes
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breasts
boneless |
|
| 1 | large |
yellow onion
ringed |
|
| 1 | each |
sweet yellow bell peppers
or green, 1/4 slices |
|
| Marinade | |||
| 3 | Cloves |
garlic
minced |
*
|
| 5 | ml |
cumin
|
|
| 79 | ml |
worcestershire sauce
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 5 | ml |
liquid smoke
|
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
lime juice
|
|
| 1 | Shot |
tequila
optional |
* |
| 1 | x |
cilantro
fresh, chopped |
*
|
| 1 | x |
cheddar cheese
and jack, grated |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
salsa
|
*
|
| 1 | x |
guacamole
|
*
|
| 1 | x |
lettuce
|
*
|
| 1 | x |
tomatoes
chopped |
*
|
Directions
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 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.
Watching and 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.
