Sizzling Grilled Chicken Fajitas

Name: Sizzling Grilled Chicken Fajitas
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 4 8-inchs Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package); 2 cloves garlic, finely chopped; 1 teaspoons ground cumin; 2 Tbsps lime juice; 1 small onion, thinly sliced, separated into rings; 0 teaspoons salt; 2 boneless skinless chicken breasts, cut into 1/2-inch strips; 1 red or yellow bell pepper, seeded, cut into rings

Sizzling Grilled Chicken Fajitas might be just the Mexican recipe you are searching for. This recipe serves 2. This main course has 490 calories, 34g of protein, and 10g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Only From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. It is a good option if you're following a dairy free diet. If you have ground cumin, bell pepper, garlic, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

In medium bowl, mix chili powder, cumin, salt, garlic and lime juice.

Ingredients you will need

Chili Powder

Lime Juice

Garlic

Cumin

Salt

Equipment you will use

Bowl

Add chicken, bell pepper and onion; stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once.

Ingredients you will need

Bell Pepper

Whole Chicken

Onion

Equipment you will use

Bowl

Heat gas or charcoal grill.

Equipment you will use

Grill

Cut 2 (18x12-inch) sheets of heavy-duty foil.

Equipment you will use

Aluminum Foil

Remove chicken and vegetables from marinade; discard marinade.

Ingredients you will need

Vegetable

Marinade

Whole Chicken

Place half of chicken and vegetables on center of each sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Aluminum Foil

Cut another sheet of foil; wrap tortillas securely in foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Place packets on grill over medium heat. Cook chicken and vegetables 10 to 15 minutes or until chicken is no longer pink in center and vegetables are crisp-tender. Cook tortillas 2 to 3 minutes or until warm. Open foil carefully to allow hot steam to escape.

Ingredients you will need

Vegetable

Tortilla

Whole Chicken

Equipment you will use

Grill

Aluminum Foil

Serve each chicken and vegetable packet with 2 tortillas. If desired, top tortillas with shredded lettuce, sour cream, guacamole, shredded cheese and salsa.

Ingredients you will need

Shredded Cheese

Sour Cream

Guacamole

Tortilla

Vegetable

Whole Chicken

Lettuce

Salsa

Equipment

Bowl

Grill

Aluminum Foil

Ingredients

Servings:

2teaspoons

chili powder 48-inchs

Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)2cloves

garlic, finely chopped 1teaspoons

ground cumin 2Tbsps

lime juice 1small

onion, thinly sliced, separated into rings 0teaspoons

salt 2

boneless skinless chicken breasts, cut into 1/2-inch strips 1

red or yellow bell pepper, seeded, cut into rings

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.