Stove-Top Grilled Fajitas
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Serves/Makes: 6
Ready in: 30-60 minutes
- 6 boneless, skinless chicken breast halves
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 vidalia onion, peeled and sliced
- 2 bell peppers, seeded and sliced
- 1/4 poblano pepper, seeded and sliced
- shredded cheese, such as Monterey jack, cheddar, Mexican blend, etc
- shredded lettuce
- finely chopped tomatoes
- sliced black olives
- sour cream
- salsa
- 12 fajita-sized flour tortillas, heated
Heat a cast iron grill pan and cast iron skillet over high heat. Slice the chicken about 1/2-inch thick and place in a bowl or shallow container. Add the liquid smoke, Worcestershire sauce, salt, and garlic powder. Mix well and let the chicken sit for 10 minutes at room temperature. Grease the skillet and add the onions and peppers. Cook, stirring frequently, until the vegetables are starting to char and are soft. Remove them from the pan and keep warm. Grease the grill pan and add the chicken in batches. Cook until just barely done. Remove the chicken from the pan and set aside with foil over the top (they will continue to cook). Repeat with remaining chicken slices. Place the cheese, lettuce, tomatoes, olives, sour cream, and salsa in separate bowls and place on the table. Place the chicken and grilled vegetables on a platter. Place the heated tortillas next to them. Let guests build their own fajitas.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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