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Recipe: Halftime Football Fajitas
Similar Categories: Halftime, Football, Fajitas
Serves six
1/2 onion, halved and thinly sliced
1 tablespoon soy sauce
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapenos, chopped
2 cloves garlic, chopped
2-1/2 to 3 pounds chicken or
turkey breast, sliced into strips
1/4 cup freshly squeezed lime juice
2 tablespoons jalapeno pickling liquid*
1 red bell pepper, cut into thin strip
1 green bell pepper, cut into thin strips
1 tablespoon corn oil
Fresh cilantro sprigs
Note: This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.
1. Place the onion in the bottom of a nonreactive dish. Mix in the cumin, powdered red chiles, chopped jalapenos and garlic together, then add the chicken or turkey strips. Pour the lime juice and the jalapeno liquid over all areas and toss to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning several times. (You may also place in a zip-lock plastic bag for easy marinating and tossing.)
2. Preheat a wok or large skillet until hot. Add the oil to coat the pan. Fajitas need to cook on a very high heat source, in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade, and quickly cook the chicken, stir-frying until half done, then add the vegetables. When the vegetables are cooked but still tender, remove to a serving platter. Heat any remaining marinade in the pan until reduced to half and pour over the chicken and vegetables. Garnish with cilantro sprigs.
1/2 onion, halved and thinly sliced
1 tablespoon soy sauce
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapenos, chopped
2 cloves garlic, chopped
2-1/2 to 3 pounds chicken or
turkey breast, sliced into strips
1/4 cup freshly squeezed lime juice
2 tablespoons jalapeno pickling liquid*
1 red bell pepper, cut into thin strip
1 green bell pepper, cut into thin strips
1 tablespoon corn oil
Fresh cilantro sprigs
Note: This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.
1. Place the onion in the bottom of a nonreactive dish. Mix in the cumin, powdered red chiles, chopped jalapenos and garlic together, then add the chicken or turkey strips. Pour the lime juice and the jalapeno liquid over all areas and toss to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning several times. (You may also place in a zip-lock plastic bag for easy marinating and tossing.)
2. Preheat a wok or large skillet until hot. Add the oil to coat the pan. Fajitas need to cook on a very high heat source, in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade, and quickly cook the chicken, stir-frying until half done, then add the vegetables. When the vegetables are cooked but still tender, remove to a serving platter. Heat any remaining marinade in the pan until reduced to half and pour over the chicken and vegetables. Garnish with cilantro sprigs.
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