Wednesday, July 24, 2013

Gold Medal Sizzling Fajitas

This recipe came from www.foodnetwork.com. It is as good as any restaurant's fajitas. If you want a satisfying meal, then try these fajitas, but be sure to make some homemade guacamole to serve with them. I also served the fajitas with refried beans and spanish rice. The whole family thought it was a hit! 





Gold Medal Sizzling Fajitas

Ingredients:
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and black pepper
1 1/2 pounds boneless, skinless chicken breast (you can use skirt steak or shrimp also)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 flour tortillas
1 lime, juiced, for topping
Guacamole, salsa, cheddar cheese, and sour cream, for topping

Directions:
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Slice chicken into strips and cook chicken until cooked through, about 5 minutes per side.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

From www.foodnetwork.com

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