Chicken Fajitas
Mexico
Makes Serves 4 (2 fajitas each) ∙ Difficulty Easy ∙ Source Myself
Mexico
Makes Serves 4 (2 fajitas each) ∙ Difficulty Easy ∙ Source Myself
Place chicken in shallow glass baking dish; brush Fajita Marinade on chicken. Refrigerate covered, 1 to 2 hours. Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken over medium heat until browned and no longer pink in the center, 5 to 8 minutes; move chicken to side of pan. Add pepper and onion; cook over medium heat until tender, about 5 minutes Add black beans; cook until hot, 2 to 3 minutes. Sprinkle chicken and vegetables with cumin and marjoram; season to taste with salt and pepper. Spoon chicken and vegetable mixture onto tortillas; sprinkle with cilantro, top with Red Tomato Salsa and sour cream, and roll up.
Process tomatoes, onions, chilies, and garlic in food processor or blender until finely chopped. Mix in cilantro; season to taste with salt. Makes about 2 cups.