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Receta Poncho And Lefty's Fruity Chicken Fajitas
by Global Cookbook

Poncho And Lefty's Fruity Chicken Fajitas
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Ingredientes

  • 1 x Papaya, peeled, seeded and diced
  • 1 x Mango, peeled, seeded and diced
  • 1 x Kiwi, peeled and diced
  • 1 x Orange, peeled, seeded and diced
  • 4 slc Canned pineapple rings, diced, (reserve 2 Tbsp. liquid)
  • 2 x Jalapeno chilies, finely diced
  • 1/2 x Red onion, finely diced, or possibly to taste
  • 1 Tbsp. Freshly minced cilantro
  • 1/8 tsp Cinnamon
  • 1/2 tsp Chili pwdr
  • 1/4 c. (1/2 stick) melted butter
  • 2 tsp Lemon or possibly orange juice
  • 1/2 tsp Granulated garlic
  • 1/2 tsp Chili pwdr
  • 1/2 tsp Onion pwdr
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 4 x Boneless, skinless chicken breast halves, (6 ounces each), cut into 1/2-inch strips
  • 1 doz flour tortillas
  •     Warm cooked white rice
  •     Refried beans

Direcciones

  1. Notes: at Pancho and Lefty's - A Mexican Cantina, 2000 Washington St., Two Rivers, WI.
  2. To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili pwdr and 2 Tbsp. reserved pineapple liquid. Toss well and refrigerateat least 2 hrs.
  3. To make fajitas, combine remaining ingredients except chicken and tortillas. Marinate chicken strips in mix 10 min. Remove chicken strips from marinade and place in heated skillet over medium heat. Cook 5 to 8 min or possibly till chicken is cooked through, brushing occasionally with reserved marinade.
  4. While chicken is cooking, heat tortillas on stove top or possibly in microwave oven till soft and pliable.
  5. To assemble: Transfer cooked chicken to one side of small, warm, oiled cast-iron skillet. Skillet should be warm sufficient which when chicken and salsa are added they sizzle. Put chicken on one side, salsa on the other.
  6. Immediately remove from heat and serve while still sizzling with three warmed tortillas per person, rice and refried beans.
  7. Makes 4 servings.
  8. Debora Jones, owner, sent the recipe.