1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
3 potatoes, cut into 1/2 inch cubes
Salt and pepper
10 flour tortillas
Instructions
Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet. Place chicken breasts in glass baking dish. Combine oil, lime juice, garlic, salt and pepper. Pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
In a large skillet over medium heat oil.
Add onions and peppers and cook until they are tender and begin to brown.
In a 9x13 glass baking dish toss potatoes with oil and seasonings. Bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking.
Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket.
Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips.
Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream
Originally Submitted
3/21/2011
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