We love fajitas in our house here! What makes this chicken fajitas recipe special is the marinade. It gives the chicken so much flavor and doesn’t dry the chicken out when it’s being seared on the flattop grill or in the cast iron pan.
Archive for mexican
My family loves these and this recipe is foolproof. You can even add in other things to the filling like beans or diced cooked potatoes. This recipe will yield 16 beef empanadas.
Here’s one of my family’s favorites to make in the wintertime. It’s hearty and healthy! The best part? It’s easy to make too! I got this recipe from a friend and adapted it to my liking.
You can use the leftovers into burritos by adding few extras such as extra salsa or other condiments, such as sour cream or guacamole!! Read the rest of this entry »
My apologies. This is definitely not the best picture ever. It was taken with the sidekick phone camera at dinnertime today. I saw this recipe in the Food & Wine magazine, with the photo accompanying the article food styled to perfection. Each bean was meticulously placed, and the enchilada stack was a veritable tower. In contrast, my stack looks humble indeed. The recipe in the Food & Wine magazine was a bit lengthy and complicated. I decided to make some changes to make this into something not so complicated. It is very, very good. You can serve this with some salsa and sour cream on the side if desired.
This is a quick throw-together dinner. Following the recipe to the tee is hardly even required; you can just throw together whatever you have on hand (always with lots of cheese) and bake it up. Right off the top of my head, I suppose you could substitute or even add onto to the ingredients below: rice, cooked steak, leftover chicken, a good ol’ squeeze from a lime, enchilada sauce, shredded lettuce, cayenne pepper, japalenos, refried beans, …
Give this recipe a try and let me know if you come up with any delicious combinations for the filling itself! Read the rest of this entry »