3 lbs. Chicken Breast
1 batch Caribbean Jerk Marinade (see Related Recipe)
3 Tbsp. Vegetable Oil
3 small White Onions , peeled and thinly sliced
3 small Green Bell Peppers , seeded, cored and thinly sliced
3 small Red Bell Peppers , seeded, cored and thinly sliced
12 Mission® 6" White Corn Tortillas (10630)
Spicy Habanero Pico de Gallo (see Related Recipe)
Guacamole (see Related Recipe)
Queso Fresco , crumbled
1.) To prepare chicken, see marinade recipe in Related Recipes.
2.) To cook chicken, heat grill and cook chicken until juices run clear when pierced. Cut into thin strips for fajitas, set aside.
3.) Heat the oil in a skillet over high heat and sauté the onions and peppers, stirring until soft and slightly browned on the edges, about five minutes. Set aside, covered.
4.) To assemble fajitas, warm the Mission® tortillas and fill each tortilla with chicken strips, fajita vegetables and top with guacamole, sour cream, Habanero Pico de Gallo and Queso Fresco Cheese crumbles.
5.) NOTE: The fajita mixture may also be prepared in a skillet. Cut chicken into strips and sauté. When chicken is almost cooked throughout, add peppers and onions and sauté until softened.
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