May 6, 2010

Chipotle Lime Chicken Fajitas

I wish these were the ones I made, but I ate them so fast I didn't get a photo.
These are random internet fajitas :)
But mine looked pretty similar. Without the cheese.

I completely forgot about Cinco de Mayo until I walked past my local Mexican restaurant yesterday, and saw a big sign outside for a special celebratory menu they were offering. I would have totally gone to eat there (I've been craving Mexican food for weeks!), but the place is prohibitively expensive. It's like eight euro for a little dish of guacamole and some tortilla chips! So instead I went to the supermarket and got myself all the fixings for fajitas! I made these last night, and they were so delicious that I has the leftovers for dinner again tonight! And, if you go easy on the oil, they're actually really light and healthy, too. It's a win win meal!

Chipotle Lime Fajitas

  • 1 chicken breast, cut into strips lengthwise
  • 1 small green pepper
  • 1 small red onion
  • 1 lime
  • 2 small cloves of garlic
  • A few sprigs of cilantro
  • 2-3 corn tortillas
  • 1/2 small chipotle, minced, and 1 tsp of adobo sauce
  • 2-3 romaine lettuce leaves (optional)
  • Olive oil (for frying pan)
  • Salt
  • Black pepper

  • Preheat oven to 350 degrees.
  • Juice lime into a bowl, and add minced garlic cloves are chopped cilantro. Salt and pepper to taste.
  • Pour lime garlic marinade over raw chicken strips, turning the pieces to coat pieces well. Set aside.
  • Slice onion and green pepper, and sautee in olive oil until onions are translucent. Lower heat and cover, stirring occasionally.
  • When peppers and onions are cooked through, but not too soft (onions should start to be a little caramelized, and you should be able to cut through the strips of pepper with a fork), set the vegetable mixture aside.
  • Put the tortillas in the oven to warm.
  • Heat one tablespoon of olive oil, and mix in the minced chipotle and the adobo sauce (use just the sauce if you don't want the fajitas too spicy).
  • Pour the chicken with all the marinade mixture into the chipotle oil, and stir until chicken is well coated.
  • Sautee until chicken is cooked through, and then put the peppers and onions back into the frying pan with the chicken.
  • Sautee until meat and veggies are warmed throughout.
  • Remove corn tortillas from oven. Place a lettuce leaf on each tortilla, and spoon the chicken veggie mixture onto the lettuce.
  • Roll up and enjoy!

An extra delicious side is a corn tortilla cut into triangles, baked until crispy, and served with warmed chipotle refried beans. Guacamole and Mexican rice would be delicious too! But I didn't make those :)

Did you do anything for Cinco de Mayo yesterday?


Whitney said...

Oh man those sound sooo good. Fajitas are one of my favorite foods.

I didn't do anything for cinco de mayo. I totally forgot about it until my students had "fiesta pizza" for lunch and by the time I got home, I finished homework and went to bed. Super lame!

Maybe I'll make up for it and celebrate this weekend.

the20somethinggirl said...

Your blog is a little joy <3

BarelyVogue said...

Yummm!!! Feliz Cinco de mayo
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Amanda said...

Thanks for giving me the heads up on this recipe. It looks absolutely fantastic. Definitely trying it next time :)

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