|"Blast By The Past" - Camaro SS 396 car art painting by Michael Irvine.|
So, when I come up with, or come across, a meal that works nutritionally, fits the budget, meets our tight schedule and is loved by the family, it becomes a staple in our diets! I've been making fajitas for years — not authentic, by any means, but a family favorite none-the-less.
Last night, I thought I'd try using Grill Plus ... but I wanted to maintain the flavors our family has become accustom to — I don't know about you, but teenagers can be finicky — which meant still using the Bull's Eye Barbecue Sauce that gives the meal a pretty distinctive flavor. It was a raving success. So good, in fact, I thought I'd share my recipe with you.
- 3-4 chicken breast
- 10" tortilla shells (your choice)
- 1 large red pepper
- 1 medium Vivaldi onion
- 1/4 cup Bull's Eye Barbecue Sauce (or your favorite)
- 1/8 cup Grill Plus (approx)
- 1 tsp fresh ground pepper
- 1 tsp chili powder
- 1 tbsp fresh cilantro
- Condiments: grated cheddar cheese, guacamole,
sour cream, taco sauce, salsa, hot sauce
Remove chicken from grill. Set aside. Cut pepper and onion into strips. Heat a large skillet (I use an electric wok) on high. One at the time, heat the tortilla shells, turning when steam bubble appear. Do not over cook, you want them soft NOT crunchy. Once done, set aside on a covered plate.
Add peppers and onions to skillet, cut bbq'd chicken into strips. I stand the breast on it's side and halve it lengthwise, then cut into strips. Add chicken to the skillet. Sprinkle with ground pepper, chili powder and fresh cilantro. Toss mixture. Cook until chicken is all the way done through. I like the veggies to still have a bit of a crispness to them. That's it, your part is done.
Leave mixture in the skillet. Let everyone "fix their own" fajita. So easy and so good! — ¡Buen apetito!, Linda