I just love serving this dish for casual get-togethers with lots of toppings and pitchers of white sangria. Somehow it is just so festive, super easy to make, and everyone loves dressing their own fajita with their favourite toppings.
My Mexican friend Jesus, taught me how to make these authentic Chicken Fajitas. This recipe can easily be doubled or tripled to serve a crowd.
Here’s his recipe. Serves 4.
• 2 Skinless, boneless chicken breasts (this can also be
made using leftover rotisserie chicken)
• 1 tsp Oregano, dried, preferably Mexican
• 1 tsp Cumin powder
• 2 Tbsp Olive oil
• 2 Onions, white and sliced into half moons
• 1 Red bell pepper cut into strips
• 1 Green bell pepper cut into strips
• 1 Orange or yellow bell pepper cut into strips
• 1 Jalapeño cut into strips – remove seeds for less heat
• 12 Corn tortillas
• ½ Lime, juice and zest Salt
For the toppings
• 1.5 cups Grated Queso Fresco or Monterey Jack
• ½ cup Sour cream
• 1 Lg Avocado, diced and dressed with salt and lime juice
• 1/4 Head shredded iceberg lettuce
• 1/3 cup Cilantro leaves, roughly chopped
• Homemade salsa or good quality store bought
• Your favorite hot sauce or Salsa Verde
• Lime wedges
• Preheat oven to 250F
• Slice chicken breasts into ¼ to ½ inch strips
• In a bowl combine oregano, ½ a Tsp of salt, cumin, juice and zest of ½ a lime, add chicken and marinate for 15 minutes
• Prepare the onion and pepper slices
• Prepare the toppings
• Wrap tortillas in foil and place in warm preheated oven
• Heat olive oil in a heavy sauté pan
• Add the peppers, cook for 2 -3 minutes on medium high heat
• Add the onions, cook for an additional 2-3 minutes. You want the onions and peppers to maintain their shape
• Add the chicken and cook for an additional 5 minutes until hot and cooked through
Serve with warm tortillas, all the toppings, homemade salsa and white sangria.
• In a blender or food processor combine
➢ 1 white onion, roughly chopped
➢ 4 tomatillos –available in Latin markets or 3 small tomatoes
➢ 2 Jalapeno peppers (remove seeds for less heat)
➢ 1 Lg handful of cilantro
➢ Juice of ½ lime
➢ A goodly amount of salt to taste
➢ Blend until chopped
1 bottle of white wine, chilled
1 cup tequila
1/4 cup lime juice
3 Tlbs sugar
2 cups pineapple juice
1 lime, rind removed and diced small
Pineapple wedges for garnish
Mix the wine, tequila, lime juice, sugar and pinapple juice in a large pitcher. Stir to dissolve the sugar. Cut lime into slices, then small wedges, place a scoop in each serving glass and add the rest to the pitcher.
Fill each glass about 2/3 full, top off with club soda, garnish with pineapple wedge. Serve with a smile.
*Note – you can substitute pineapple for peach, mango or anything that is in season.