Grilled Chicken Fajitas
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
4 chicken breasts
2 limes, juiced
1 orange, juiced
1/4 cup olive oil
1 clove garlic, minced
Large handful fresh cilantro, chopped
Salt
Pepper
1 white or yellow onion, cut into 1/4-inch slices
2 bell peppers, stems and seeds removed, sliced into 1/4-inch strips
Olive oil, for drizzling
Jalapeno or serrano peppers (left whole, optional)
For serving:
Tortillas
Sour cream
Cheese
Cilantro
Instructions:
Pound chicken breasts to an even thickness (not less than 1/4 inch). Add the lime and orange juices, oil, cilantro, and a generous pinch of salt and pepper to a large ziptop bag and squeeze a few times to mix. Add chicken breasts, turning to coat. Marinate in the refrigerator for at least one hour (longer is ideal but an hour will still do).
Remove from refrigerator while preheating grill to medium-high heat. Drizzle oil over onions, sliced bell peppers, and whole peppers (if using) and place on a grill pan or a makeshift grill pan formed out of a large piece of foil folded to triple thickness. Cook vegetables for 10 minutes, and then add the chicken to the grill. Toss the vegetables to promote even cooking and remove when tender.
Cook chicken 6-8 minutes each side, until juices run clear. Remove from heat, tent the chicken with foil and let rest for 10 minutes before slicing. Divide chicken and peppers between tortillas and serve topped with sour cream, cheese, and cilantro.
Notes:
Yields: 10-12 fajitas
From jasonandshawnda.com