Sunday, January 5, 2014

Cilantro Lime Chicken Fajitas with Grilled Onions

We made this recipe while my parents and sister were here for Christmas. I can't tell you how good this was! Try it and you will like it. Karen says she makes this on the stove top weekly--she lives in WI and it is hard to grill out at this time of year!

Cilantro-Lime Chicken Fajitas with Grilled Onions
adapted from

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil we used ½ vegetable oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder we used regular chili powder
We added:
4 cloves crushed garlic
1/2 tsp crushed pepper
1 t. Kosher salt
1/2 t black pepper

6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles--optional.  Beth used just bell peppers and sliced onions

Prepare grill over medium heat. Puree first 9 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour all but ½ cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. ****Beth just sautéed these on the cook top. Grill tortillas until charred, about 1 minute per side or microwave until warm.

 Transfer chicken to work surface; slice crosswise into strips. Squeeze half a lime and sprinkle over the chicken.  Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

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