Monday, June 1, 2009

Fast, fabulous fajitas!

These are so amazingly easy to prepare, you can even make them at a tailgate party! Delicious, with enough variations to satisfy virtually anyone, fajitas are a quick-fix solution for snacking or dinner.

Chicken Fajitas
(makes 6)

6 flour tortillas, warmed
2 chicken breasts, pounded flat and cut into ½ inch wide strips
1 jalapeño pepper, seeded and finely minced
1 garlic clove, crushed
1 large onion, cut into rings
1 medium bell pepper, seeded and cut into narrow strips
⅓ cup chopped cilantro leaves (coriander, dhania)
1 tbsp oil
Chili powder (optional)
Mesquite flavouring (optional)
Sea salt to taste
Fresh salsa (recipe on list at right)
Guacamole (recipe on list at right)
Sour cream
Grated Monterey Jack cheese or Queso Fresco (optional)
Hot sauce (chili sauce, taco sauce, etc.)

If preparing outdoors on a grill, tortillas can be warmed directly on the grill.

Fajita fillings must be prepared on a griddle or in a skillet. Heat oil in skillet until it sizzles. Add chicken, onion, garlic, jalapeño, bell pepper, chili powder, salt and mesquite flavouring. Cook on high heat, turning and stirring constantly until peppers and onions are soft and chicken is cooked through. Remove to a heated plate or bowl.

Serve hot mixture and warmed tortillas with salsa, guacamole, sour cream, grated cheese, and a hot sauce. Each person assembles his own fajitas.

Lay a warm tortilla flat on a plate. Spoon hot mixture onto tortilla, then top with choice of condiments. Roll up (see picture) and eat.

Use roasted Anaheim chilis in place of peppers

Use red, green, and yellow peppers for colour

Make vegetarian by using firm tofu strips in place of chicken

Substitute strips of tender steak for the chicken, or shrimp

Substitute scrambled eggs for the chicken and have a breakfast fajita

Fire roast the bell peppers before cutting and seeding

Use roasted garlic in place of fresh

Marinate chicken in some yoghurt and chili powder before cooking

Use your imagination for more variations!

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