Saturday, October 17, 2015


makes six servings

For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.

bacon recipe source: Natasha's Kitchen, April 6, 2015

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