- Margarita & Spicy Grilled Chicken Fajitas -
Taco || Fajita seasoning
1 Red sweet bell pepper
1 Green bell pepper
1 1/2 Pound free range skinless, boneless chicken breast halves
2 Fresh organic tomatoes
2 Fresh avocados
8oz sour cream
1 Fresh lime
1 Fresh lemon
1 Fresh garlic bulb
2 Cup shredded lettuce
1 Red or green onion
1 Bottle Grand Marnier tequila
Crushed Ice
Lot of shredded white pepper jack or cheddar cheese
Butter (anything but margarine)
Salt (Margarita Lime-Salt if can be found find)
2 Tsp of cilantro
Pepper
Foil
Prep:
* Marinade:
Mix sliced chicken strips with 1/8 cup lime juice and 1/8 cup
tequila, 3 clove garlic cloves minced, and cilantro mixture and 1-2 tsp
freshly crushed cumin seed or (Taco & Fajita Seasoning) and salt in glass
bowl then cover in refrigerator for 30 mins to 2 hours.
* Remove chicken from marinade (get ready to grill)
* Strain solids from marinade.
* Mix 1/8 green cup chile with thinly sliced red, green peppers and onion and
remaining solids from marinade.
Cooking:
* Grill pepper, onion, chile mixture 10 to 15 minutes until onion becomes
almost translucent. (turning frequently)
* In deep dish cast iron pan grill chicken or on medium coals 15 - 20
minutes, brushing with marinade and turning occasionally until chicken
nearly is done.
Serving:
* Serve with diced/cubed tomatoes shredded
* Top with homemade salsa and seasoned sour cream and fresh sliced
avocados or with guacamole.
* Wrap Large Flour tortillas in foil and place in
300 deg F. oven for 10-12 minutes or till heated through. Or grilled with
a little bit of butter in cast icon pan for hard shell.
* Corn chips or tostados, slices of lemon or lime.
Margaritas:
* Rub the rim of a chilled glass with a lime or lemon peel.
* Salt-frost it by dipping in coarse salt.
* Fill a shaker 1/2 to 3/4 full with ice.
* Pour 1 1/2 oz. of tequila.
* Add 3/4 oz. of Cointreau.
* Add a Splash of lime juice.
* Shake very well.
* Pour or strain into prepared glass.
* Garnish with a lime wedge.
Eat, drink & Be Merry