Cooking Southwestern Style

Chicken Fajitas
     It may look like we do a lot of barbecuing at our home~and you would be right in thinking that.  During the summer months when it is 109 degrees outside, who wants to heat up the house with a hot oven?
     This week at our Arizona diggs, we are featuring our version of Chicken Fajitas~a traditional dish for serving when we have guests.  We like to think of our home as the local "Bed and Breakfast" for our out-of-state family and friends.  Lots of cooking gets done during these warm times along with the visiting.     
     We hope you and your guests enjoy this meal as much as we do.

Chicken Fajitas

4 skinless, boneless chicken breasts
1 Cup Pace Picante Sauce, medium (I use the sauce that is NOT chunky; it soaks into the meat better)
1/4 vegetable oil
1 tsp lemon juice
Dash of garlic powder
12 medium-sized flour tortillas, heated
3 or 4 bell peppers--red and golden

     Rinse and dry the chicken breasts and place them in a thin food storage bag, in a single layer.  Pound the chicken on both sides through the bag with a meat mallet.  Then place the chicken in a lock-tight thick storage bag.  Mix the Picante Sauce, vegetable oil, lemon juice, and garlic powder in a bowl and then pour over the chicken in the sealing storage bag, squeeze out the air, and fasten securely.  Refrigerate at least 3 hours or up to 24 hours.  I place the bag with the chicken in a bowl so that the sauce is surrounding the chicken.  Squeeze the sauce around the chicken or flip the bag several times.
     Drain chicken, reserving the marinade.  BBQ for 5 to 7 minutes on EACH side, basting occasionally with the marinade (make sure the chicken is cooked through).  Slice chicken into thin strips and serve with your favorite additions.  (This recipe originally came from a Pace Picante Sauce Advertisement)

     We serve ours with grated Colby/Cheddar Longhorn cheese, chopped tomatoes, olives, shredded lettuce, sour cream, and Chunky Pace Salsa.  Guacamole is a wonderful topping if your family likes it.  I also serve sauteed red and golden bell peppers.  Next time, we'll try grilling the peppers as well!
     Enjoy! Buen Apetito!


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