Amy’s Zesty TexMex Succulent Fiesta
contributed by Amy 7 skinless chicken breasts (Flash frozen works best)
1 green and 1 yellow pepper
1 large onion
Goode Company Mesquite Shake
(http://www.goodecompany.com)
Jose Cuervo Authentic Lime Margaritas (Bottled Pre-Mix)
Olive Oil
Large sealable container
Large flour tortillas
Shredded Monterrey Jack Cheese
1 can diced tomatoes
2 cans Dark Red Kidney Beans, drain one can.
Bacon :wink0st:
1 C. White Rice
2/3 C. Water
Cooking Spray
Salsa
Cooking Utensils
Large skillet
Aluminum foil
3 quart pot for beans
Rice Steamer (or lidded 2 quart pot)
Wooden Spoon
Rice Paddle
Tongs
Fajita Preparation:
Chicken: Run chicken breasts under water to remove ice glazing. Slice in 1 inch wide strips. Put into large sealable container. Sprinkle Mesquite Shake onto chicken and pour margaritas to cover chicken. Marinate for 3 hours.
Vegetables: Chop Onions, set aside. Cut peppers into strips, set aside. Drain diced tomatoes, set aside.
Cooking the Rice:
Put one cup of rice and 2/3 cup water in rice steamer, set timer for 50 minutes. Alternatively, cook following direction on package of rice in 2 quart pot.
Cooking the Beans:
Slice 4 – 5 pieces of bacon and put into 3 quart pot over medium high heat and cook bacon stirring often with wooden spoon. Add ¼ of the chopped onions and sweat (i.e. cook until clear). Add 2 cans beans and liquid from one can of beans, reduce heat, stir. Add ¼ c of chopped green and yellow pepper. Reduce Heat and cover.
Grilling the tortillas:
Spray skillet with cooking spray. Place one flour tortilla on skillet over medium heat and grill to a light brown on one side (watch for tortilla to puff up, then flip to grill the other side.). Place grilled tortillas on piece of foil double the size of the tortilla. Fold over aluminum foil and seal. Then fold sealed packet over again and place in oven or on grill to keep warm.
Cooking the Fajitas:
Add a little olive oil to the skillet which is on medium high heat stove. Add chicken a little at a time and cook about 3-5 minutes each side using tongs to turn. Add onions, and stir with wooden rice paddle or spatula. Add more mesquite shake and push cooked chicken out to the sides, adding more chicken into the middle of the skillet. When all chicken has been browned on both sides add peppers. Pour margarita marinade onto chicken in skillet, add diced tomatoes. Cover and reduce heat to simmer.
Serving the Meal:
Open the aluminum folk and Unfold a tortilla. Put about a handful of shredded cheese on the tortilla and then add the chicken, onion, pepper mixture in a line down the center of the tortilla (not too much it won’t fold correctly). Fold the bottom of the tortilla up to create a seal on the bottom. Roll/fold one side over the meat, and then fold the top over to create another seal. Then fold the last open side over toward the center. Place on plate with rice and beans. Sprinkle a little extra shredded cheese over the beans and add top the beans with a tablespoon of salsa. Enjoy!
Serves 6-8
contributed by Amy 7 skinless chicken breasts (Flash frozen works best)
1 green and 1 yellow pepper
1 large onion
Goode Company Mesquite Shake
(http://www.goodecompany.com) Jose Cuervo Authentic Lime Margaritas (Bottled Pre-Mix)
Olive Oil
Large sealable container
Large flour tortillas
Shredded Monterrey Jack Cheese
1 can diced tomatoes
2 cans Dark Red Kidney Beans, drain one can.
Bacon :wink0st:
1 C. White Rice
2/3 C. Water
Cooking Spray
Salsa
Cooking Utensils
Large skillet
Aluminum foil
3 quart pot for beans
Rice Steamer (or lidded 2 quart pot)
Wooden Spoon
Rice Paddle
Tongs
Fajita Preparation:
Chicken: Run chicken breasts under water to remove ice glazing. Slice in 1 inch wide strips. Put into large sealable container. Sprinkle Mesquite Shake onto chicken and pour margaritas to cover chicken. Marinate for 3 hours.
Vegetables: Chop Onions, set aside. Cut peppers into strips, set aside. Drain diced tomatoes, set aside.
Cooking the Rice:
Put one cup of rice and 2/3 cup water in rice steamer, set timer for 50 minutes. Alternatively, cook following direction on package of rice in 2 quart pot.
Cooking the Beans:
Slice 4 – 5 pieces of bacon and put into 3 quart pot over medium high heat and cook bacon stirring often with wooden spoon. Add ¼ of the chopped onions and sweat (i.e. cook until clear). Add 2 cans beans and liquid from one can of beans, reduce heat, stir. Add ¼ c of chopped green and yellow pepper. Reduce Heat and cover.
Grilling the tortillas:
Spray skillet with cooking spray. Place one flour tortilla on skillet over medium heat and grill to a light brown on one side (watch for tortilla to puff up, then flip to grill the other side.). Place grilled tortillas on piece of foil double the size of the tortilla. Fold over aluminum foil and seal. Then fold sealed packet over again and place in oven or on grill to keep warm.
Cooking the Fajitas:
Add a little olive oil to the skillet which is on medium high heat stove. Add chicken a little at a time and cook about 3-5 minutes each side using tongs to turn. Add onions, and stir with wooden rice paddle or spatula. Add more mesquite shake and push cooked chicken out to the sides, adding more chicken into the middle of the skillet. When all chicken has been browned on both sides add peppers. Pour margarita marinade onto chicken in skillet, add diced tomatoes. Cover and reduce heat to simmer.
Serving the Meal:
Open the aluminum folk and Unfold a tortilla. Put about a handful of shredded cheese on the tortilla and then add the chicken, onion, pepper mixture in a line down the center of the tortilla (not too much it won’t fold correctly). Fold the bottom of the tortilla up to create a seal on the bottom. Roll/fold one side over the meat, and then fold the top over to create another seal. Then fold the last open side over toward the center. Place on plate with rice and beans. Sprinkle a little extra shredded cheese over the beans and add top the beans with a tablespoon of salsa. Enjoy!
Serves 6-8
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