Tequila Chicken & Sweet Pepper Fajitas |
- 3 tablespoons lime juice
- ⅛ teaspoon cayenne
- ¼ teaspoon cumin powder
- 2 tablespoons chicken broth
- ⅓ cup tequila
- 2 teaspoons vegetable oil -- divided
- 1 yellow onion, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ¼ cup thinly sliced seeded jalapeño pepper (about 2 peppers)
- ⅓ cup chopped fresh cilantro
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound boneless, skinless chicken breast -- cut into 2¼-inch strips
- 8 flour tortillas
- light cream cheese
- Mix together marinade ingredients (lime juice through tequila). Stir in chicken and let sit for at least ½ hour.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 6 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.
- Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3-4 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.
- Heat tortillas according to package directions. Spread cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.
Recipe by Raisin & Fig at https://www.raisinandfig.com/tequila-chicken-sweet-pepper-fajitas/
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