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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Tequila marinated chicken fajitas

Tequila marinated chicken fajitas 05 Dec 2006 15:59 #4394

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Have a little more time on your hands to cook for a large crowd or want leftovers for lunch tomorrow, try this authentic Mexican style fajitas OLAY! Oh, they're gluten free if you substitute the flour tortillas for corm or rice tortillas.

You can also cut this recipe in half and cook on your stove top in a large skillet using 1-2 tablespoons of canola oil.

Tequila-Marinated Chicken Fajitas

1 cup orange juice
1/2 cup lime juice
1/2 cup tequila
2 tablespoons olive oil
1 1/2 teaspoons chipotle chile puree (see below)
1 teaspoon salt
3 pounds boned, skinned chicken breasts, rinsed and patted dry
3 pounds red onions, peeled
3 pounds red, yellow, and/or orange bell peppers
24 flour tortillas (6 in. wide) or GF Corn or rice tortillas
Guacamole

1. In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle puree, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.
2. Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).

3. Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.

4. Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.

5. Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.

6. To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.

To make chipotle chile puree, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Yield: MAKES: 10 to 12 servings

NUTRITION PER SERVING
CALORIES 428(16% from fat); FAT 7.4g (sat 1.7g); PROTEIN 34g; CHOLESTEROL 66mg; SODIUM 494mg; FIBER 5.3g; CARBOHYDRATE 52g

Tequila marinated chicken fajitas 11 Jul 2007 17:05 #4395

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Just made these on my grill last night...the only thing I would do differently is to use a vegetable grill pan or foil for the bell peppers and onions so they don't fall through the gill grades. The chicken is large enough not to fall through.

Turned out very yummy.

Tequila marinated chicken fajitas 13 Nov 2010 00:56 #4396

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