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Fajitas Grande

December 10, 2006
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Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight.

Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often.

Meanwhile saute onion and peppers in butter adding salsa to keep moist. When the chicken breasts are done, slice into thin strips and add to the skillet with sauteed vegetables.

Heat flour tortillas quickly on the grill. Watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole.

2 lb Boneless chicken breasts
1 Lg yellow onion ringed
1 Yellow or green pepper
3 Cloves garlic (minced)
1 t Cumin
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 t Liquid smoke
2 ts Vegetable oil
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Cayenne
1/4 ts Black pepper
3 tb Lime juice
1 Shot Tequila (optional but recommended)
Chopped fresh cilantro
Grated cheddar & jack cheese
Sour cream
Chopped tomatoes