1lb skinless, boneless chicken breasts, cut across grain into 1/2-in thick strips
1 c sliced onions
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
Cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 (6-in) tortillas
1 jalepeno pepper, thinly sliced
Instructions
Combine first 6 ingredients, stirring well. Place chicken in a Ziploc bag. Add 3/4c beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a Ziploc bag and seal. Marinate for 1 hour at room temperature.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
Remove onion and bell peppers from bag; discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes.
Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalepeno slices.
Serving
Suggestions
Serve with salsa, sour cream, cilantro.
Originally Submitted
3/7/2011
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