3 tablespoons gf chipotle hot sauce 2 garlic cloves, minced 1/4 cup plus 1 Tablespoon olive oil 2 Tablespoons fresh lime juice 1 pound chicken breasts, boness, skinless and sliced in 1/4" thick strips 8 gf corn tortillas 1 medium red bell pepper, cut into 1/3" thick strips 1 medium yellow pepper, cut into 1/3" thick strips 2 medium red onions, halved and sliced lengthwise 1/3" thick salt and pepper 1/4 cup fresh cliantro, chopped
Directions
In a large bowl, combine chipotle sauce, garlic, 2 tablespoons oil and lime juice. Add chicken and marinate for 30 minutes.
Preheat oven to 250 degrees F.
Heat a large skillet. Add tortillas one at a time, warming them quickly over high heat, turning once until softened, about 15 seconds per side. Wrap in foil and keep warm in oven.
Heat 2 tablespoons oil in skillet until almost smoking. Add red and yellow peppers and cook, stirring until tender and lightly charred, about 5 minutes. Season with salt and pepper, transfer to a large plate and keep warm in oven.
Add remaining 1 tablespoon olive oil to skillet and heat just until smoking. Add half the chicken to the skillet in a single layer, season with salt and pepper and cook until browned. Transfer to a plate and cook remaining chicken. Return all chicken to skillet; continue cooking 1 minute.
Mound chicken on a plate and serve it with tortillas, onions and peppers. Serve cilantro as a garnish. Let everyone assemble their own fajita.
Tips
Fajitas can be served with gf sour cream, guacamole and or pico de gallo.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
