Chicken Fajitas
This recipe is 100% my concoction. I have no idea whether it resembles anything ever made in Mexico, but they easily beat out the one's at most of our local Mexican joints. I have experimented with all sorts of combinations and this seems to be the best. Here are some things I have learned:
- Onions
- If you prefer white onions you can use them, but sweets end up too soggy and do not provide any bite so I would recommend staying away from those.
- Bell Peppers
- I really like the bitterness of a green bell pepper, but one is enough, so I make the second one red.
- Meat
- You can cut something like flank steak into strips and use it instead of chicken, but because of fat and cholesterol content we always use chicken.
Primary Ingredients:
1 Tbsp Olive Oil
2 bell peppers (preferably one green and one red)
1 Red Onion
4 Chicken breasts
3 Tbsp lime juice
6 oz beer
2 oz dry red wine
3 Tbsp Cumin
2 tsp Cayenne
1 1/2 Tbsp Unsweetened Cocoa Powder
1 Tbsp Cinnamon
3 cloves Garlic
Soft corn or flour Tortillas
Condiments:
Non-Fat Refried Beans (warmed with a 1/2 tsp of Tabasco)
Guacamole
Fat Free Sour Cream
Lettuce
Salsa
Tomatoes
Tabasco
Frank's Red Hot
Wash and seed the bell peppers. Slice them lengthwise about 1/4 inch in width.
Peel the onion and slice it about 3/16 inch thick.
Remove all the fat and any skin from the chicken breasts and cut them into 3 inch strips a 1/4 inch on a side.
Slice up the lettuce and tomatoes and place in condiment bowls.
Warm up the refried beans over low heat, adding the Tabasco sauce when you start. Remember to stir them so they do not stick to the sauce pan.
Over medium high heat, heat the olive oil until very hot and add the Onions, pressed garlic and bell peppers. Stir frequently. Add the Cumin. After the vegetables start to soften and their fluid is close to gone (10 minutes), add the lime juice, beer, cocoa and cinnamon. Mix well, turn down the heat let this simmer for about 10 minutes.
Move the vegetables to the sides of the pan and add the chicken browning it lightly on all sides. Add the wine and stir the mixture together. This sauce should thicken relatively fast and the chicken should be done in 5 to 8 minutes.
Right before removing from the heat, warm the tortillas in a micro wave for 30-45 seconds.
Serve immediately.
The site www.nutritiondata.com is a wealth of information on foods. They provide the ability to add a recipe into their system and create a host of data about that recipe. Below is a copy of those results for this recipe.
A word of warning on this analysis. This data is only on the fajitas themselves and not including the condiments you add to it. For instance, every ounce of Avocado has 4 grams (1/7 oz) of fat. Using regular sour cream and it gets even worse.
The Good
This food is a good source of Protein, Niacin and Selenium, and a very good source of Vitamin C.
The Bad
None mentioned.
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