RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4149
| View Recipe |
|
|
| Recipe Name: |
Chicken Fajitas - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
1.50
Hours |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$3.26
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Yields 10 fajitas.
|
|
Ingredients:
1.5 Pounds chicken breast, boneless, skinless
5 Tablespoons oil, olive divided
1 to taste salt and pepper
1 to taste pepper, cayenne
|
Directions:
Flatten chicken breasts to 1/2-inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine 2 tablespoons oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat 1 tablespoon oil.
Add onions and peppers and cook until they are tender and begin to brown.
In a 9x13 glass baking dish toss potatoes with 2 tablespoons oil and seasonings.
Bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4 to 5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream. |
|
|
|
| Nutrition per Serving: |
| Calories: |
2864 |
Total Carbs: |
243.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
128.0 |
Fat: |
53.5 |
Protein: |
111.68 |
| Fiber: |
40.50 |
Sodium: |
148.38 |
|
|
|
