Tex Mex food is a real favorite of mine. I love how the flavors of the cilantro and cumin complement each other so well. Cilantro and cumin give Tex Mex foods their distinct flavors. I was craving this type of food and haven’t had it in a long time so I decided to make it myself. My BBQ Chicken Fajitas are really easy to make so if you want to see how I made them, keep on reading!
1 1/2 lbs thick chicken cutlets
1 (12 oz) bottle of southwest/mesquite marinade
2 green bell peppers, sliced thinly
2 red bell peppers, sliced thinly
1 large onion, sliced thinly
8 oz. shredded sharp cheddar cheese
3 tbsp. cilantro, chopped for garnish
1 tbsp. vegetable oil
Pico de Gallo
Marinate onions and peppers in half of the marinade and put in the refrigerator for about 2 hours.
Marinate the chicken cutlets in the other half of the marinade and put in the refrigerator for at least 2 hours.
In a large very hot non stick skillet heat up the tortillas for 5 seconds on each side. Be careful not to burn. You just want them lightly browned. Set aside.
In a large non stick Dutch oven heat the oil and add the peppers and onions with the marinade and cook over medium low heat until the peppers and onions have softened, approximately 10 minutes. Stirring frequently. When done set aside.
Grill chicken over medium heat, until done, approximately 7 minutes on each side. Cover and let rest for about 5 minutes. When cool enough to handle, slice the chicken.
Assemble the fajitas in the tortillas with the chicken strips, onion and pepper mixture, cheese and the accouterments. Garnish with cilantro, if desired.
A perfect accompaniment to these fajitas would be this Simple Guacamole Recipe from Life Tastes Good!
Another great guacamole recipe comes from Kitchen Dreaming