Cilantro-Lime Chicken Fajitas with Grilled Onions

Name: Cilantro-Lime Chicken Fajitas with Grilled Onions
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons ancho chile powder; 12 8-inchs 8-inch flour tortillas; 296 milliliters coarsely chopped fresh cilantro; 3 teaspoons ground cumin; 5 Tbsps fresh lime juice; 177 milliliters olive oil; 3 larges poblano chiles, seeded, cut into 3/4-inch-wide strips; 2 red onions, sliced into 1/2-inch rounds; 6 skinless boneless chicken breast halves; 3 larges yellow bell peppers, cut into 3/4-inch-wide strips

You can never have too many main course recipes, so give Cilantro-Lime Chicken Fajitas with Grilled Onions This recipe is typical of Mexican cuisine. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Cilantro

Serrano Pepper

Green Onions

Sour Cream

Guacamole

Marinade

Place chicken in 13x9x2-inch glass baking dish.

Ingredients you will need

Whole Chicken

Equipment you will use

Glass Baking Pan

Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet.

Ingredients you will need

Bell Pepper

Marinade

Poblano Pepper

Onion

Equipment you will use

Baking Sheet

Pour 1/2 cup marinade over; turn to coat.

Ingredients you will need

Marinade

Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Ingredients you will need

Salt And Pepper

Vegetable

Marinade

Whole Chicken

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.

Ingredients you will need

Bell Pepper

Vegetable

Tortilla

Poblano Pepper

Whole Chicken

Onion

Equipment you will use

Grill

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade.

Ingredients you will need

Vegetable

Tortilla

Marinade

Whole Chicken

Serve with toppings.

Equipment

Glass Baking Pan

Baking Sheet

Grill

Ingredients

Servings:

1teaspoons

ancho chile powder 128-inchs

8-inch flour tortillas 296milliliters

coarsely chopped fresh cilantro 3teaspoons

ground cumin 5Tbsps

fresh lime juice 177milliliters

olive oil 3larges

poblano chiles, seeded, cut into 3/4-inch-wide strips 2

red onions, sliced into 1/2-inch rounds 6

skinless boneless chicken breast halves 3larges

yellow bell peppers, cut into 3/4-inch-wide strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.