chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, November 10, 2014

Baked Tequila Lime Chicken Fajitas

Baked Tequila Lime Chicken Fajitas
This recipe was inspired from Confections of a Foodie Bride, but sadly, I do not have a grill, so I had to adapt the recipe a bit. I am a big fan of baking fajitas because it makes things so very easy. While the fajitas are baking, you can warm the tortillas, prepare the guacamole and try to keep Miss F from eating all of the shredded cheese before dinner is served. The marinade is great, how could it not be? Tequila and lime juice is pretty much perfection.  Margarita fajitas!
Baked Tequila Lime Chicken Fajitas

Juice of 2 limes
2 tablespoons tequila
1 teaspoon chile powder
1 clove garlic, sliced
2 tablespoons olive oil
Pinch of salt
1 pound chicken breasts
2 bell peppers, sliced
1 onion, sliced
12 tortillas
grated Colby Jack cheese
sour cream

Whisk together the lime juice, tequila, chile powder, garlic, olive oil and salt. Add the chicken breasts to a large resealable plastic bag and pour the marinade overtop. Allow to marinate for an hour or more.

Preheat the oven to 400 degrees. Slice the marinated chicken breasts into strips and add to a 9x13 baking dish. Add the bell pepper and onions to the dish, pour the marinade over top and toss to coat. Bake for 20 to 25 minutes. Serve in warm tortillas topped with cheese, guacamole and sour cream.
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