up of the marinade. Place chicken in large resealable plastic bag
ntil blended. Stir in the chicken, beans, and chilies.
Place
1. Place the chicken breasts in a crockpot.
killet over medium heat, cook chicken until no longer pink and
Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
Marinate atleast two hours or overnight.
Grill meat until cooked through.
Slice meat into strips.
Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
Cook until soft.
Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.
Mix chicken broth and fajitas seasoning until blended.
Place cut up chicken in crock pot.
Add green peppers and onion if you want.
Pour chicken broth/fajitas mixture over everything.
Set crockpot on low and cook for 6-8 hours.
Remove chicken from crockpot with a slotted spoon when its done.
Place on warmed up flour tortillas and serve with favorite toppings.
ou need for this recipe.
Cut chicken into small strips, none
Cut the chicken into thin strips. If you
rying pan, chop and slice chicken breasts into small pieces.
he broiler.
Pound the chicken breasts to 3/4 inch
Saute peppers and onions until defrosted and hot.
Add chicken and fajita powder with water as per package directions. Saute until well mixed and hot.
Assemble fajitas:
place a tortilla shell on a plate, sprinkle cheese, if desired, add chicken and peppers. Fold and enjoy!
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Combine all ingredients, except meat, and mix well.
Add chicken to marinade and refrigerate for 24 hours.
Keep turning mixture for best results, at least 4 to 6 times.
Barbecue over mesquite coals for best results.
Cook 5 to 8 minutes on each side, being careful not to overcook.
Use remaining marinade to baste while cooking.
Remove to a cutting board and slice.
resh.
Meat Prep: Cut chicken into bite sized pieces.
Cut chicken in strips 1-inch long.
Place in oiled skillet along with green peppers, onions, salt and pepper.
Saute until chicken is cooked and onions are golden brown.
Put fajitas in a 200\u00b0 oven for 1 minute.
Remove and place some of the chicken mixture on each.
Sprinkle shredded cheese on each.
Roll fajitas and place, seam side down, in pan in one layer.
Place pan in oven for 2 minutes, then eat.
arge resealable plastic bag; add chicken. Seal bag and turn to
In 12 inch, non-stick skillet, heat oil over medium high heat and cook pepper 2 minutes.
Add chicken and cook 4 minutes or until lightly browned.
Stir in soup mix blended with water. Simmer 2 minutes or until chicken is no longer pink.
Serve in warm tortillas. Serves 4.
heets of plastic, pound the chicken breasts into uniform thickness (about
Cover diced chicken with sauce at least 1 day before serving. Store in walk-in.
Heat mixture in steamer 45 to 60 minutes. Place tortillas, covered, on warmer 1 to 2 hours before putting fajitas together.
Place 1 ounce of mixture in center of tortilla. Wrap tortilla around mixture.
Wrap 2 tortillas in foil for serving.
Store in warmer until serving time.
Have already cupped for serving one serving each of fajitas:
1/2 ounce grated cheese, 1/4 cup diced tomato and 1/4 cup chopped lettuce.