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Saturday, May 30, 2015

Chicken Fajitas With Guacamole

Total Time: 1 hr 37 mins Preparation Time: 25 mins Cook Time: 1 hr 12 mins

Ingredients

  • Servings: 4
  • 1/4 cup olive oil
  • 1/4 cup snipped fresh cilantro or 1/4 cup snipped fresh parsley
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon shredded lemon peel
  • 2 tablespoons fresh lemon juice
  • 12 ounces boneless skinless chicken breasts
  • 8 (8 inch) flour tortillas
  • 1 ripe avocado
  • 1 medium tomato, seeded, chopped & drained
  • 2 tablespoons onions, chopped fine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 cups shredded lettuce
  • 1 cup cheddar cheese, shredded
  • 1 large tomato, chopped
  • 1/2 cup pitted ripe olives, sliced
  • sour cream, garnish
  • salsa, garnish

Recipe

  • 1 guacamole:.
  • 2 seed and peel avocado.
  • 3 in a mixing bowl coarsely mash avocado.
  • 4 add medium tomato, onion, garlic powder, the tablespoon lemon juice and salt.
  • 5 cover the surface of bowl with plastic wrap and chill for up to 4 hours.
  • 6 marinade:.
  • 7 in a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 tablespons of lemon juice, chili powder, cumin & red pepper flakes.
  • 8 add chicken to marinade, turning to coat.
  • 9 cover and chill about an hour.
  • 10 drain chicken, reserving marinade.
  • 11 grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
  • 12 turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
  • 13 or, place chicken on the unheated rack of a broiler pan. broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
  • 14 wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
  • 15 to serve, cut chicken into bite-sized strips.
  • 16 on each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
  • 17 roll up tortillas, tucking in sides.
  • 18 serve with guacamole, sour cream and salsa if desired.

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