Recipes

MESQUITE CHICKEN FAJITAS Mesquite Oil

Serves 4
1½ pounds boneless, skinless chicken breast
2 grilled red or green bell peppers
1 medium onion, sliced
8 large tortillas
Fresh lime
Sour cream
Salsa
Shredded cheese
 
For Marinade:
1 tablespoon white vinegar
½ teaspoon salt
1½ teaspoons Oh So Garlic or 2 cloves fresh garlic, pressed

1.      In a large bowl or closeable plastic bag combine oil, vinegar, salt and garlic. In a separate bowl or bag, combine onions & peppers with 4 tablespoons marinade. 
2.       Pound chicken to ½ inch thickness and add to remaining marinade, coat well and refrigerate for at least 30 minutes.
3.      Prepare grill. Remove chicken from marinade; discard marinade. Grill chicken and vegetables over medium coals 15 minutes or until chicken reaches 170⁰ and vegetables are tender crisp. 
4.      Wrap tortillas in foil and warm over coals or heat in microwave according to package directions.
5.      Remove chicken and vegetables from the grill and slice into serving strips; squeeze fresh limejuice to taste over all. 
6.      To serve, fill tortillas with chicken and vegetables.   Top with salsa, sour cream and choice of shredded cheese.