"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fajita Chimis Recipe

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This recipe for Fajita Chimis, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alex & Jill Miller


4-6 chicken breasts
1/4 cup of teriyaki marinade
1/4 cup of your favorite BBQ sauce
one large onion
one green pepper
one red pepper
2-4 jalapeños or other peppers
8 oz shredded cheese
minced garlic
2 tblsp sugar and 2 tblsp butter,
olive oil
fresh cilantro
cheese, sour cream, salsa, guacamole
4-8 tortillas

Slice 4-6 chicken breasts into small strips

Marinade chicken in 1/4 cup of teriyaki marinade and 1/4 cup of your favorite BBQ sauce for at least 3 hours - but better if done overnight.

Thin slice one large onion, one green pepper, and slice 2-4 jalapeños or other peppers to add some spice (I can’t usually do this because Jill is a stick in the mud with spicy foods). Saute vegetables with minced garlic and olive oil in a wok or large frying pan until tender. Add sugar and butter. Mix all together and continue cooking over medium heat for five more minutes, tossing occasionally to caramelize the veggies. Remove veggies from pan. Saute chicken and marinade until fully cooked, then drain excess liquid.
Mix veggies and chicken in a large bowl. Add fresh cilantro to taste.

Heat a stack of 4-8 tortillas in the microwave for 20-30 sec on a plate. They cannot be cold when you wrap the fajita or will break.

At this point the fajitas can be served buffet style with all the fixings (cheese, sour cream, salsa, guacamole) or take the extra yummy step and make the chimichangas.

Heat 4-6 cups of canola oil in a deep pot or wok.

Place a scoop of fajita mix and cheese on the tortilla. Fold the sides and roll it up. Use a tooth pick(s) to hold the wrap closed.

Place each wrap in the oil and fry until golden brown. Flip to cook evenly.

Place each cooked chimi on a rack for the extra oil to drip off.

Serve warm with fixings

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