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Chicken Fajitas with Red Pepper, Onion & Lime Recipe

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This recipe for Chicken Fajitas with Red Pepper, Onion & Lime, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 teaspoons chili powder
1-1/4 teaspoons ground cumin
Kosher salt and freshly ground black pepper
6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 pounds), trimmed of excess fat
2 tablespoons canola, vegetable, or corn oil
1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)
1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long
3 medium cloves garlic, minced
1 tablespoon fresh lime juice
Twelve 5- to 6-inch corn tortillas
1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese

Directions:
Directions:

Mix 1 teaspoon of the chili powder, 1/2 teaspoon of the cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly.

Meanwhile, heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the onion, bell pepper, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and the remaining 3/4 teaspoon cumin and 1/2 teaspoon chili powder and cook until fragrant, about 30 seconds. Stir in the lime juice. Transfer to a bowl, cover loosely with foil, and keep warm.

Cut the thighs on the diagonal into thin slices, transfer to a plate, cover, and keep warm.

Heat the tortillas according to package directions. Fill each one with a few slices of the chicken and some of the onion mixture and cheese. Fold the filled tortillas and serve.

Serve with hot sauce, guacamole, or sour cream, or a combination.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com.

 

 

 

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