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Chicken Fajitas are strips of grilled chicken meat served on flour or corn tortillas. Before, they only use skirt steak for this recipe, but through the years, people have played with this dish with chicken, pork, shrimp, and all cuts of beef. Get ready for some juicy Tex-Mex bites loaded with lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, tomato, and more!
- 3 pcs Magnolia Chicken Breast or Thigh Fillet, sliced into ¾” wide strips
- 2 pcs lime, juiced and rined finely grated
- 2 tbsp sugar
- 2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1 tsp salt
- 3 tbsp Magnolia Gold Butter
- 1 pc large white onion, sliced
- 1 pc red bell pepper, sliced into strips
- 1 pc green bell pepper, sliced into strips
- 10 pcs 6-inch flour tortilla, warmed
- 1/2 cup Magnolia Cheddar Cheese, grated
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup guacamole (optional)
In a bowl, combine chicken strips, sugar, oregano, cayenne pepper, cinnamon and salt.
Mix well and marinate for 30 minutes.
In a skillet, melt butter.
Stir-fry the chicken for 5-6 minutes then, add the onion and bell peppers.
Cook for another 3-4 minute or until chicken is well-cooked and the vegetables are soft and tender.
To serve, slather some salsa and guacamole on a warmed tortilla.
Spoon some of the chicken mixture on the center and top off with a dollop of sour cream and grated cheese.
Roll and fold the ends to secure the filling.
- Serving good for 5 to 7 persons.
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