Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas

 

Chicken and Mushroom Fajitas

Ingredients
For The Chicken and Marinade:
  • 1½ to 2 lbs Chicken Breast, sliced in half lengthwise
  • ⅓ cup cilantro, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lime (about 2 Tbsp)
  • 4 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt and ¼ tsp black pepper, or to taste
Other Fajita Ingredients:
  • 2 large bell peppers, cored and sliced into strips
  • 1 medium/large yellow onion, thickly sliced
  • ½ lb mushrooms, thickly sliced
  • 4 oz Monterey Jack Cheese, shredded
  • 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
  • Small Flour Tortillas
  • Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
Instructions
How to Make the Chicken:
  1. Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½” thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
  2. To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
  3. To Saute Chicken: Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
  1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
  2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
  1. Slice chicken into ¼” thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
  2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
  3. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.

Leave a Reply