Cilantro-Lime Chicken Fajitas With Grilled Onions |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I'm dying for some lime-tinged fajitas about now... Optional toppings include: salsa, guacamole, sour cream, chopped fresh cilantro, sliced green onions and chopped Serrano chiles. Ingredients:
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 dried ancho chile powder |
salt and pepper |
6 boneless skinless chicken breast halves |
3 large fresh poblano chiles, seeded and 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 |
Directions:
1. Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
2. Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
3. 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 poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
4. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.
|
|