Last night we had the missionaries over for dinner and made fajitas (no, Rebecca we weren't copying you, just happened to be the same meal at the same time by chance, lol). This is a recipe that Eric and I LOVE!
Makes 8 Fajitas
Package of 10 tortillas (you can use flour, but we like the ones you need to heat up... like the ones I used at the girls' trip).
2 Chicken breasts sliced
3 peppers sliced (I like to use 1 green, 1 yellow and 1 red- it's prettier, lol!)
1 onion sliced
Marinade:
1/4 c. olive oil
2 Tablespoons of vinegar
4 teaspoons McCormick Grill Mates Garlic & Herb seasoning
(This is the main ingredient and there are two out there so make sure you get the one pictured since it is WAY better than the other one).
Makes 8 Fajitas
Package of 10 tortillas (you can use flour, but we like the ones you need to heat up... like the ones I used at the girls' trip).
2 Chicken breasts sliced
3 peppers sliced (I like to use 1 green, 1 yellow and 1 red- it's prettier, lol!)
1 onion sliced
Marinade:
1/4 c. olive oil
2 Tablespoons of vinegar
4 teaspoons McCormick Grill Mates Garlic & Herb seasoning
(This is the main ingredient and there are two out there so make sure you get the one pictured since it is WAY better than the other one).
**FYI: This is the same marinade we use to grill chicken breasts over charcoal and they always turn out FABULOUS**
Slice chicken breasts in thin slices and marinade for at least 30 minutes. Slice up peppers and onion and marinade for 30 minutes. I like to marinade them separate so I can cook the chicken first without overcooking the peppers and onions.
In frying pan, cook up chicken (marinade and all)on med-high heat until no longer pink. Add peppers and cook until still lightly crisp.
Spray a separate frying pan with cooking spray and heat up tortillas on med-low heat until no longer transparent and lightly browned.
Wrap fajita mixture in tortilla immediately as the tortilla tends to harden quickly.
Serve immediately with Spanish Rice (below) and salad or corn. Enjoy!
Slice chicken breasts in thin slices and marinade for at least 30 minutes. Slice up peppers and onion and marinade for 30 minutes. I like to marinade them separate so I can cook the chicken first without overcooking the peppers and onions.
In frying pan, cook up chicken (marinade and all)on med-high heat until no longer pink. Add peppers and cook until still lightly crisp.
Spray a separate frying pan with cooking spray and heat up tortillas on med-low heat until no longer transparent and lightly browned.
Wrap fajita mixture in tortilla immediately as the tortilla tends to harden quickly.
Serve immediately with Spanish Rice (below) and salad or corn. Enjoy!
3 comments:
Wow, I just got very hungry!!
Mnisa, I can't tell you how many times I have made this marinade since the girls trip! I do know I have gone through 3 bottles of the seasoning! I even have 2 in my pantry right now and it is on my menu for Saturday nights dinner! We are addicted. BUT! I am so glad you posted this, because I have been marinading the WHOLE breast and BBQing it as a breast. So, Saturday night I will try slicing it up, not too thin, I don't want it to fall through the grill, so I am crazy that I thought you grilled it??? what did you grill that night?
Thanks again!!
Karin, I slice it up when making the fajitas and cook it in a pan.
When I maked grilled chicken I do grill the whole breast- so no, you're not crazy. Just two seperate dinners I think you are confusing :)
Either way it is yummy stuff!
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