Food recipes
Fajitas
Fajitas
Ingredients:
1 tablespoon canola oil
1 large red bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 medium red onion, halved and cut into strips
1 tablespoon lime juice
2 tablespoons water
Directions:
1/ teaspoon kosher salt
2
1/ teaspoon pepper
4
2 tablespoons chopped cilantro, for garnish
1. Do ahead: Whisk together the ingredients for the marinade. Pour the mixture
into a large resealable plastic bag and add the chicken breasts. Push the air out of
the bag and seal it. Make sure the chicken is well coated and refrigerate
overnight, or at least 2 hours, turning occasionally.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
3. Remove the chicken from the marinade and cook it 5 to 6 minutes per side,
turning once, or until cooked through and no longer pink in the center. Let it rest
10 minutes, then slice the breasts into long strips.
4. Heat the oil for the fajitas in a large skillet. When hot, add the bell peppers and
onion. Sauté until the vegetables are cooked through and have started browning.
Remove the pan from the heat and add the lime juice, water, salt, and pepper.
5. Toss the vegetables with the chicken strips and garnish with cilantro, if
desired.
Serves 4
Fajitas are traditionally served with warm flour tortillas. To cut calories and
fat, grill 8 or 10 corn tortillas until lightly charred and flexible. Serve with
low-fat sour cream and salsa to keep the extra pounds away. You might want
to skip the frying pan altogether and grill the peppers and onions, requiring
no oil at all. The smoky essence of the grill adds wonderful flavor to peppers,
and you won’t need to add the liquid smoke flavoring.
CHILI’S
Ranchero Chicken Quesadilla
RATHER THAN GRILLED AND CUT INTO WEDGES, THIS QUESADILLA FROM CHILI’S IS
MORE LIKE A CALZONE. THE TORTILLAS ARE STUFFED WITH GRILLED CHICKEN CHEESE
AND SAUCE, THEN FOLDED OVER AND GRILLED OVER HOT COALS UNTIL LIGHTLY
CHARRED ON THE OUTSIDE AND MELTED INSIDE. SERVE THEM SLICED OR WHOLE, TO BE
EATEN LIKE A SANDWICH.
Ranchero Sauce
Ingredients:
1 tablespoon canola oil
1 large red bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 medium red onion, halved and cut into strips
1 tablespoon lime juice
2 tablespoons water
Directions:
1/ teaspoon kosher salt
2
1/ teaspoon pepper
4
2 tablespoons chopped cilantro, for garnish
1. Do ahead: Whisk together the ingredients for the marinade. Pour the mixture
into a large resealable plastic bag and add the chicken breasts. Push the air out of
the bag and seal it. Make sure the chicken is well coated and refrigerate
overnight, or at least 2 hours, turning occasionally.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
3. Remove the chicken from the marinade and cook it 5 to 6 minutes per side,
turning once, or until cooked through and no longer pink in the center. Let it rest
10 minutes, then slice the breasts into long strips.
4. Heat the oil for the fajitas in a large skillet. When hot, add the bell peppers and
onion. Sauté until the vegetables are cooked through and have started browning.
Remove the pan from the heat and add the lime juice, water, salt, and pepper.
5. Toss the vegetables with the chicken strips and garnish with cilantro, if
desired.
Serves 4
Fajitas are traditionally served with warm flour tortillas. To cut calories and
fat, grill 8 or 10 corn tortillas until lightly charred and flexible. Serve with
low-fat sour cream and salsa to keep the extra pounds away. You might want
to skip the frying pan altogether and grill the peppers and onions, requiring
no oil at all. The smoky essence of the grill adds wonderful flavor to peppers,
and you won’t need to add the liquid smoke flavoring.
CHILI’S
Ranchero Chicken Quesadilla
RATHER THAN GRILLED AND CUT INTO WEDGES, THIS QUESADILLA FROM CHILI’S IS
MORE LIKE A CALZONE. THE TORTILLAS ARE STUFFED WITH GRILLED CHICKEN CHEESE
AND SAUCE, THEN FOLDED OVER AND GRILLED OVER HOT COALS UNTIL LIGHTLY
CHARRED ON THE OUTSIDE AND MELTED INSIDE. SERVE THEM SLICED OR WHOLE, TO BE
EATEN LIKE A SANDWICH.
Ranchero Sauce
Printed from https://recipe.bluelayer.org/recipe/63831/fajitas