Mix and Match Fajitas
MIX and MATCH FAJITAS
Mix and match fajitas introduced earlier in the month offer customers a pick two or three option of grilled chicken, steak, shrimp or pork carnitas atop a bed of sizzling bell peppers, onions, chipotle-garlic butter and chopped cilantro. The dish is presented with a variety of new toppings, which includes cheddar cheese, fresh guacamole, pickled onion and jalapeno relish, cumin lime sour cream, house-made pico de gallo and fresh salsa, plus flour or corn tortillas.
Bring the spicy flavors south of the border to your own home. This copycat recipe of Chili's chicken fajitas taste just like the original. Sauteed with red and green bell peppers, and topped with fresh cilantro, this is a great fajita recipe. I can hear the sizzling already!
1/2 cup vegetable oil
1 tablespoon chili powder
1/2 tablespoon crushed coriander
1/2 tablespoon crushed peppercorns
1 teaspoon soy sauce
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
4 sprigs of fresh cilantro, chopped
1 bay leaf
1 jalapeno pepper, chopped
Meat and Vegetables
2 chicken breasts, cut into strips (and beef or shrimp)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips
Combine marinade ingredients and pour over chicken, let sit overnight or 2 hours if in a hurry. Drain meat.
Heat two ounces of oil in a heavy skillet and add meat, cook for 2 minutes. Add vegetables and cook until meat is done and vegetables are crispy. Pour over tortillas with your favorite toppings.