Fajitas of Santa Fe

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.

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