MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Chicken-Finger Fajitas w/Peppers & Onions
Categories: Poultry, Dairy, Chilies, Vegetables
Yield: 4 Servings
1/2 c Mexican crema or sour cream
2 ts Taco seasoning
1 lb Chicken breast tenderloins
2 tb Fajita seasoning blend
2 tb Olive oil
2 tb Lime juice
1 tb Cholula hot sauce
1 Fresh poblano; stemmed,
- quartered lengthwise,
- seeded
1 Red bell pepper; stemmed,
- quartered lengthwise,
- seeded
1 lg Onion; peeled, cut across in
- 1/3" rings
Olive oil
Salt
8 (6") flour tortillas
Guacamole
Shredded cheese
Salsa or pico de gallo
In a small bowl stir together the Mexican crema and taco
seasoning; set aside.
In a large bowl combine the chicken tenderloins, fajita
seasoning, olive oil, lime juice, and hot sauce; toss
until well coated. Set aside.
Brush the poblano, red sweet pepper, and onion pieces with
oil; season with salt. For charcoal or gas grill, grill
the vegetables on the rack of a covered grill directly
over medium heat for 8 to 10 minutes or until vegetables
are tender and slightly charred, turning occasionally.
Remove from grill.
Add chicken to the grill. Cover and grill for 4 to 5
minutes or until no longer pink, turning once. Transfer to
a serving platter.
Add tortillas to the grill. Grill for 20 to 30 seconds per
side or until heated through.
Chop vegetables into bite-size pieces and place in a
serving bowl.
Makes: 4 servings
Yields: 8 fajitas
Better Homes & Gardens | April 2016
MM Format by Dave Drum - 12 April 2016
Uncle Dirty Dave's Archives
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