Monday, July 12, 2010
Main Dish: Cilantro-Lime Chicken Fajitas with Grilled Onions
We LOVE to grill and I came across this awesome fajita recipe from epicurious. I changed a few things and actually marinaded the veggies & chicken overnight. These were sooooo flavorful and the cilantro added so much to these. Don't be afraid of the jalapenos either, it wasn't spicy as long as you deseed and rib them. I have a lot of this leftover and I'm going to try and make a Cilantro lime fajita grilled pizza..we will see how that goes! :) Enjoy!
Cilantro-Lime Chicken Fajitas with Grilled Onions
adapted from epicurious
1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons chili powder
6 skinless boneless chicken breast halves
2 large jalapenos, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped jalapeno peppers Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange jalapenos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for jalapenos and bell peppers. Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.