Title: Fajitas Grande
Categories: Poultry
Yield: 4 Servings
| 2 | lb | Boneless chicken breasts |
| 1 | | Lg yellow onion ringed |
| 1 | | Yellow or green pepper 1/4 i |
| MARINADE |
| 3 | | Cloves garlic; minced |
| 1 | ts | Cumin |
| 1/3 | c | Worcestershire sauce |
| 1/4 | c | Soy sauce |
| 1 | ts | Liquid smoke |
| 2 | ts | Vegetable oil |
| 1/4 | ts | Oregano |
| 1/4 | ts | Thyme |
| 1/4 | ts | Cayenne |
| 1/4 | ts | Black pepper |
| 3 | tb | Lime juice |
| 1 | | Shot Tequila (optional but r |
| | | Chopped fresh cilantro |
| | | Grated cheddar & jack cheese |
| | | Sour cream |
| | | Salsa |
| | | Guacamole |
| | | Lettuce |
| | | Chopped tomatoes |
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 & onions from marinade, reserving the onions, peppers and
marinade. Place meat on grill, basting often with the marinade and turning
often. Meanwhile saute 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 sauteed 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.
/\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie
================= Acknowledgements go to Bubba and Billy Jo - the best
fajita makers in all of Texas.