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Santa Fe Chicken Fajitas

July 3, 2014

It’s always a good day when Kevin cooks!  Kevin’s brother and his friend Colin enjoyed these fajitas with us.  According to their words, “The subtle hint of lime makes these exquisite.” Another expression was “They are amazing!”   Let’s just say, if you can please college guys, then you’ve cooked something very tasty and worth sharing the recipe with others.  Kevin has once again cooked an amazing meal!  We served these with a black beans and corn mixture and homemade Mexicali rice.  This is his version of the recipe from Low Fat Living by Dr. Robert Cooper and Leslie Cooper.

1 lb boneless, chicken breasts cut into small strips

1 red onion, chopped into small pieces

1 green pepper, chopped

3/4 c. salsa or picante sauce

6 tbsp. lime juice

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. dried oregano

1/2 tsp. ground cumin

10 tortillas (flour or corn)

In a large bowl, combine the chicken, onions and green peppers.  In a medium bowl, combine all other ingredients, except tortillas.  Pour over the chicken mixture.  Marinate in the refrigerator for at least 1 hour.  When ready to cook, place in a large iron skillet.  Cook until done.  Serve with tortillas.

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From → Chicken

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