This recipe was our first attempt at making fajitas. The recipe itself was very good- the issues we had were with our cooking equipment. We don't have an outdoor grill (boo on our apartment building) and we also don't have a cast-iron grill pan (working on that). What we do have is a Delonghi indoor grill so that's what we used! It did a great job grilling the chicken but wasn't as effective grilling the veggies. If we made this recipe again without the grill pan we would probably stir-fry the veggies instead.
The marinade for the chicken was really delicious and next time we'll use a red and green pepper (only used green this time). We were really happy with how everything turned out despite our grilling issues. We can only imagine how delicious this would be with a real grill!!!!
Thanks for sharing mystery exchanger!
And on to the recipe........
This recipe represents the California Region. Much of the nation's produce comes from this state year round. While cuisine here is highly fusion, one of the main tenants of California cuisine is fresh ingredients. This recipe is a Mexican classic done is a fresh California style. The flavor is best when prepared on a grill, but still tastes great done indoors.
Not everyone likes the veggies, and some are allergic, so serve them seperately and allow each person to add what they like.
Grilled Chicken Fajitas
Adapted from a foodnetwork.com recipe.
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeno, seeded
Salt and pepper to taste
1 onion, sliced into rounds about 1/4 inch thick
2 cups button mushrooms
1-2 bell peppers, any color
Tortillas of choice
Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in a large ziplock baggie. In a blender or food processor combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Close bag and massage marinade over chicken. Place bag in a bowl, just in case the bag leaks, and let chicken marinate for at least 30 minutes on the counter but not more than overnight fridge. Before grilling, let chicken sit at room temperature for 20 minutes to allow for more even cooking.
While chicken is marinading, prep the vegetables. The onions can be sliced and grilled as whole rounds, or cut into half circles and pan sauteed to desired doneness. The mushrooms can be skewered and grilled then cut in half, or sliced and pan sauteed. Cut the bell peppers in half and remove ribs and stem; either grill then slice, or slice then pan sauteed.
Heat a cast iron grill pan or an outdoor grill. Grill the chicken on each side for 4-5 minutes, or until done to 165F. Let rest for a few minutes and then slice into strips.
Heat each side of the tortillas on the grill or in a hot pan. Fill each tortilla with chicken and veggies, top to taste, and enjoy.
Recommended toppings: fresh salsa, hot sauce, chopped cilantro, or guacamole (not store-bought!).