Mexican
Fajitas of Santa Fe
Prep Time: 15 min | Cook Time: 10 min | Servings: 4 | Calories: 711
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Prep Time
15 min
Cook Time
10 min
Servings
4
Calories
711
Using your very own homemade marinade of salsa, oil, lime juice, tequila and garlic, your chicken breasts will be perfectly tender and delicious. Once your peppers and chicken breasts are perfectly grilled and placed into tortillas with Sargento® Shredded Mild Cheddar Cheese - Fine Cut you’ll be ready to feast on this yummy meal.
Ingredients
- 3/4 cup salsa
- 2 Tbsp. olive oil
- 2 Tbsp. lime juice
- 2 Tbsp. tequila
- 2 cloves garlic, minced
- 1 lb. boneless, skinless chicken breasts
- 2 large green bell peppers, cut in half
- 4 slices red onion, cut 1/4-inch thick
- 8 (7-inch) flour tortillas, heated according to package directions
- 1 cup Sargento® Shredded Mild Cheddar Cheese - Fine Cut
Directions
- Combine salsa, oil, lime juice, tequila and garlic in large plastic food storage bag. Add chicken, peppers and onion. Close bag securely. Marinate in refrigerator at least 2 hours or up to 24 hours.
- Remove chicken and vegetables from marinade; reserve marinade. Grill or broil chicken and vegetables 4 to 5 inches from heat, about 5 minutes per side, or until chicken is cooked through. Cut chicken and peppers into strips; separate onion slices into rings.
- Heat reserved marinade to a boil. Divide chicken and vegetables evenly among tortillas; drizzle with hot marinade. Sprinkle with cheese. Roll up and serve.
