nativesunshine
Diamond Member
Any ideas on how?? What I need, etc...
(Need to make enough for...5 people.)
(Need to make enough for...5 people.)
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Making chicken fajitas tonight...
- Thread starter nativesunshine
- Start date
gistech1978
Diamond Member
get some jalapenos and peppers
yum
yum
nativesunshine
Diamond Member
Ok..no thread jacking..
i really need some good advice...cooking for IMPORTANT people tonight (read: S.O.'s parents)..
i really need some good advice...cooking for IMPORTANT people tonight (read: S.O.'s parents)..
Here's what I do. I've never had a recipe.
Cut up 3 boneless skinless chicken breast to prefered size
Heat skillet with 1-2T Olive oil
Cook chicken and season
I like to use to taste:
Chile Powder
Cayenne Pepper
Salt / Seasoning Salt
Pepper
Lemon Pepper seasoning (sometimes)
On the side serve fresh green and red peppers, jalepeno's, cheddar or colby jack shredded cheese, taco sauce, salsa, black olives, and tabasco sauce.
Cut up 3 boneless skinless chicken breast to prefered size
Heat skillet with 1-2T Olive oil
Cook chicken and season
I like to use to taste:
Chile Powder
Cayenne Pepper
Salt / Seasoning Salt
Pepper
Lemon Pepper seasoning (sometimes)
On the side serve fresh green and red peppers, jalepeno's, cheddar or colby jack shredded cheese, taco sauce, salsa, black olives, and tabasco sauce.
Schadenfroh
Elite Member
mmmmm fajitas, too bad the jalopenios hurt worse coming out than in
OutHouse
Lifer
Dude, i use this sauce to make Fajitas when ever we have guest over. Everbody loves them.
Here is how i cook my chicken breast for my fajitas.
get boneless, skinless chicken breast. I normally cook 10 breast.
Get a bottle of Allegro
1 gallon ziplock bag
wash the chicken, prick with a fork on all sides and then put in bag
pour entire bottle of allegro in to bag and seal it up
put it in a bowl just in case it starts to leak and stick in fridge.
turn the bag every hour just to make sure all the chicken breast are soaking.
When you are ready to grill them here is a nice tip to keep them moist and not dry out while they are cooking.
Get a a few bricks and wrap them in aluminum foil. Put the chicken on the grill and then put the bricks ontop of the chicken. Cook for 5-8 min on MED-LOW heat. Take the bricks off then turn 1/4 a turn and put the bricks back on the chicken. Cook for another 5-8 min then remove the bricks and turn the chicken over, replace the bricks finish cooking the other side.
THe bricks server two purposes.
1. they cover the chicken and prevents them from drying out while on the grill.
2. THey give some killer grill marks that will add that special touch, and shows that you care about what you are serving your gest.
If you do not have a few bricks lying around, use a cast iron skilliet. or anything that is heavy and wont burn.
If you do this let me know how it turns out, I gurantee you this. Your guest will be very happy and so will you.
nativesunshine
Diamond Member
am I supposed to slice the chicken? or just leave it as is?
Electric Amish
Elite Member
Here's what my wife and I do...
Using a WOK:
Grill the chicken breasts until mostly cooked with black pepper, red pepper, garlic powder, chili powder, cayenne pepper.
Remove from WOK and cut into slices and place back in WOK.
Continue to grill with sliced onions, green bell peppers, red bell peppers, anaheim peppers, jalapeno peppers.
Cook until the chicken is fully cooked and the onions turn mostly transparent.
amish
Using a WOK:
Grill the chicken breasts until mostly cooked with black pepper, red pepper, garlic powder, chili powder, cayenne pepper.
Remove from WOK and cut into slices and place back in WOK.
Continue to grill with sliced onions, green bell peppers, red bell peppers, anaheim peppers, jalapeno peppers.
Cook until the chicken is fully cooked and the onions turn mostly transparent.
amish
AbsolutDealage
Platinum Member
I decided to make fajitas one night for my family. After browsing around the web and finding a few different recipes that I liked, I kind of mish-mashed them into what my family called "Kick-a$$ fajitas".
Here ya go... this should be enough for 5:
Marinade:
Juice of 2 limes
6 oz tequila
3 Tbsp cumin
10 medium cloves garlic, finely chopped (or pressed)
4 tsp salt
Other stuff:
2.5 lbs Boneless skinless chicken breast, sliced into small strips
4 Bell Peppers, sliced pole-to-pole (go for a mix: green, red, and yellow/orange if you can find them)
1 medium white onion, sliced pole-to-pole
Fajita-size flour tortillas
Other cold ingredients (chopped tomato, chopped fresh cilantro, sour cream, guacamole, salsa, etc.)
In a large bowl, combine marinade ingredients. Add the chicken, along with enough water so that all of the chicken is submerged in marinade. Cover and place in refrigerator for 1 hour. Pour the chicken along with the marinade into a large frying pan, and set to medium-high. Stir until chicken is cooked through. Turn burner off and remove chicken from pan, setting aside in a bowl. Discard marinade.
Add a few tablespoons of oil to the pan, and place back on the burner on [/b]high[/b] heat. Wait until pan is very hot and add the bell peppers and the onion. Constantly stir and toss until onions begin to soften, about 3-4 minutes. Add the chicken to the pan, and continue to stir/toss until chicken is browned. Serve Immediately with cold ingredients on a seperate plate. You may also want to heat the tortillas up in the microwave (about 20 seconds will do) and cover them with a couple of paper towels.
Here ya go... this should be enough for 5:
Marinade:
Juice of 2 limes
6 oz tequila
3 Tbsp cumin
10 medium cloves garlic, finely chopped (or pressed)
4 tsp salt
Other stuff:
2.5 lbs Boneless skinless chicken breast, sliced into small strips
4 Bell Peppers, sliced pole-to-pole (go for a mix: green, red, and yellow/orange if you can find them)
1 medium white onion, sliced pole-to-pole
Fajita-size flour tortillas
Other cold ingredients (chopped tomato, chopped fresh cilantro, sour cream, guacamole, salsa, etc.)
In a large bowl, combine marinade ingredients. Add the chicken, along with enough water so that all of the chicken is submerged in marinade. Cover and place in refrigerator for 1 hour. Pour the chicken along with the marinade into a large frying pan, and set to medium-high. Stir until chicken is cooked through. Turn burner off and remove chicken from pan, setting aside in a bowl. Discard marinade.
Add a few tablespoons of oil to the pan, and place back on the burner on [/b]high[/b] heat. Wait until pan is very hot and add the bell peppers and the onion. Constantly stir and toss until onions begin to soften, about 3-4 minutes. Add the chicken to the pan, and continue to stir/toss until chicken is browned. Serve Immediately with cold ingredients on a seperate plate. You may also want to heat the tortillas up in the microwave (about 20 seconds will do) and cover them with a couple of paper towels.
OutHouse
Lifer
hehehe, . I was born in Houston and moved to colorado when I was 9, i travel to Texas twice year to visit my mom and sisters. I have a pretty good idea what Tex-mex is like. The one thing i dont like when i eat out down in texas is the refried beans. They are like pureed baby food, all runny and bland tasting. Yuck!
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