everything to entertain: Cinco De Mayo

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Cinco De Mayo

Monday, May 02, 2011

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I love Cinco De Mayo and it's just around the corner. What better reason to invite your friends over and make some really good Mexican food. I'll start with a recipe for my favorite thing to eat any day of the week, Fajitas. I love making fajitas because they are so easy to make (especially when you're cooking for a crowd) and virtually impossible to mess up. I like chicken but you can also use steak.

Cook marinated chicken for 5 minutes, or no longer pink.

Remove chicken and add peppers and onions and the reserved marinade. Cook veggies until tender.

Add chicken to veggies. Spoon into warmed tortillas.

Serve with assorted toppings.

Buen Provecho!

Garlic Lime Chicken Fajitas

1 tsp minced garlic

1 tsp minced onions

3/4 tsp ground cumin

3/4 tsp oregano leaves

1/2 tsp cilantro leaves (dried or fresh)

1/2 tsp black pepper

1/4 cup juice of lime (1-2)

1/4 cup juice of orange (1)

2 Tbs olive oil

1/2 tsp salt

1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips

1 green pepper, cut into thin strips

1 onion, thinly sliced

8 flour tortillas (8-inch)

Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserve marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes until heated through.

Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.