Chicken Fajitas on
Two 2 lb. pkgs. boneless chicken
breasts, cut in 1/4-in. thick slices
2/3 C. bottled Italian dressing
2 green peppers, sliced
1 red or yellow pepper, sliced
2 onions, sliced
Sixteen 6" to 8" flour tortillas
Toss chicken slices with Italian dressing and refrigerate for not
more than a few hours. The chicken can be cut up a day in advance.
Preheat grill, keeping coals at medium heat. Place a large, heavy
skillet on the grill (the handle must be able to withstand heat). To
prepare, drizzle some oil in the pan and smooth around with a
spatula. Add enough peppers and onions for several servings and cook
briefly, stirring constantly. Add chicken slices for several
servings and cook through, stirring often.
Using tongs, place chicken, peppers and onions in each flour
tortilla. Serve immediately with the same condiments as the
Make-Your-Own Tacos (sour cream, guacamole, pico de gallo salsa,
chopped onions, shredded cheese and shredded lettuce).
Homemade marinade variation: For a crowd, a bottled marinade
shortens the kitchen preparation time. But if the cook is a
from-scratch purist, here's a marinade suited to this amount of
chicken fajitas. Combine 1/2 cup lime juice, 3 to 5 minced garlic
cloves, 1/4 cup vegetable oil and several grinds of black pepper.