New favorite fajita recipe by far. These things were amazing. Every single bit of it was gobbled up. (Get it? Gobble gobble? Turkey day? Ah, never mind…)
Anyway, I highly recommend this recipe (so does my dad and Zack). I made this one night when my dad came over for dinner and he was super happy to have gotten to try it.
I think what sets this recipe apart from other fajita recipes is the marinating. Allowing everything to marinate gives it such a great flavor. Yum.
Easy and delicious – the perfect go-to Mexican recipe.
Fajitas of Santa Fe
– 1 lb boneless, skinless chicken breasts, sliced in strips
– 4 slices red onion, 1/4″ thick
– 2 large bell peppers, sliced into strips (any color is fine)
– 2 tablespoons olive oil
– 1 cup shredded cheese
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 3/4 cup salsa
– 8 flour tortillas
Marinate chicken, onion and peppers in oil, lime juice, garlic and salsa in refrigerator 2-24 hours. Stir fry all together until done. Put chicken and vegetable mix in tortillas. Top with cheese. Roll up and serve with extra salsa and/or sour cream.