![]() ![]() Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo. Slice the chicken and beef.įor the fixins: Wrap the tortillas in foil and warm through on the grill. To put it all together: Pile the veggies on a platter. Add the chicken, onion, bell pepper, garlic, olive, lime juice, and spices to a large mixing bowl and mix well to combine. Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes. Remove it to a platter to rest for 5 to 10 minutes. Grill the beef on both sides until completely cooked through, about 5 minutes in total. When ready to cook, preheat the grill to high heat.Ĭook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Add salt to taste and stir again.įor the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper. Squeeze the juice of half a lime into the bowl. Place all of these ingredients together in a bowl and give it a good stir. No need to remove the leaves from the stems completely. Just remove and discard the long leafless stems before chopping. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. (Leave the seeds in your jalapenos for a hotter pico. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.įor the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. ![]() Pour the marinade over the chicken and beef and rub the marinade all over the meat. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.įor the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Scatter the picked coriander leaves on the traybake and serve everything together with the soured cream and grated cheddar, in the middle of the table for everyone to tuck in.3 pounds boneless, skinless chicken breastsġ green bell pepper, seeded and sliced into stripsġ orange bell pepper, seeded and sliced into stripsġ red bell pepper, seeded and sliced into stripsġ yellow bell pepper, seeded and sliced into stripsġ ham hock (or 6 slices thick-cut bacon, cut into pieces)įor the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. ![]() Alternatively, if you have a gas hob, gently flame each tortilla, holding with metal tongs, on each side until lightly toasted. Using a slotted spoon, divide the rice mixture evenly over each foil sheet. Heat 1 tablespoon olive oil in a large skillet. Combine rice, water, and 1 tablespoons fajitas seasoning mix in a bowl stir until well incorporated. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Wrap the tortillas in foil and put in the oven under the traybake for the last 5 minutes to warm through. Spray the foil sheets with cooking spray and set aside. For the salsa, mix the chopped cherry tomatoes in a separate bowl with the remaining lime juice, 1 tablespoon of chopped coriander and jalapenos. Meanwhile, for the guacamole, mash the avocado flesh with a fork and add half the lime juice, 1 tablespoon of chopped coriander and some salt and pepper. Roast at the top of the oven for 20-25 minutes until the chicken is cooked and the peppers and onions are soft. Serve with warm tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro. Toss chickens and vegetables in marinade on sheet pan. If you want to add some char to the meat and veggies, broil for another 3-5 minutes. Mix spices and olive oil for a delicious and healthy homemade fajita marinade. Drizzle over the oil, the spice mix and some salt and pepper. Spread the defrosted fajita mix out on a rimmed baking sheet and bake for 20 minutes. Cut the chicken breasts into 2cm wide strips and put onto 1 or 2 roasting trays with the onion wedges and peppers – don’t overcrowd the tray. Mix the fajita spices together in a small bowl. Preheat the oven to 220☌, fan 200☌, gas 7. Make the guacamole and salsa a few hours before and chill, covered. ![]()
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