Description
A delicious take on fajitas! Marinate the chicken, and slice the peppers before you enjoy your summer day, then throw on the grill or sauté on the stove for an easy dinner. Delicious!
Ingredients
- 3 Tablespoons Lime Juice
- ⅛ teaspoons Cayenne Pepper
- ¼ teaspoons Cumin Powder
- 2 Tablespoons Chicken Broth
- ⅓ cups Tequila
- 1 pound Boneless, Skinless Chicken Breast, Cut Into 2-inch Strips
- 2 Tablespoons Vegetable Oil, Divided
- 1 Yellow Onion, Sliced
- 1 Yellow Bell Pepper, Stem And Seeds Removed, Sliced
- 1 Red Bell Pepper, Stem And Seeds Removed, Sliced
- 1 Green Bell Pepper, Stem And Seeds Removed, Sliced
- 2 Jalapeño Peppers, Seeded And Thinly Sliced
- ⅓ cups Chopped Fresh Cilantro
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 8 Flour Tortillas
- Spreadable Cream Cheese – Preferably Garlic Flavored
Preparation
In a large bowl mix together marinade ingredients (lime juice through tequila). Stir in chicken and let it sit for at least 1/2 hour.
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 4-5 minutes or until crisp-tender. Remove bell pepper mixture from skillet into a bowl and stir in cilantro, salt, and black pepper.
Heat 1 teaspoon of oil in the skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Return pepper mixture to skillet and cook for 1 minute or until thoroughly heated.
Heat tortillas according to package directions. Spread cream cheese over each tortilla. Divide chicken mixture evenly among tortillas. Roll them up and dig in.
