Grilled Chicken Fajita Recipe-

Cyrus O’Leary Style

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I love Chicken Fajitas. I order them everywhere I go that has them. Cyrus O’Leary’s in Spokane, WA has the best recipe I’ve ever tasted, so over the years I’ve asked, “What’s in these?” I’ve taken the bits and pieces of this information and, after many tries, have recreated them in my kitchen. I think I’ve finally got this one down. Here it is…

Ingredients:

• 4 cups Onion —I use Bermuda or Walla Walla Sweet onions

• 4 Green Peppers—Omit this ingredient for those who have fibromyalgia

• 1 Boneless, skinless Chicken Breast cut in thin slices cross-grain to the muscle fibers

• 3/4 cup Nellie and Joe’s Key West Lime Juice (it’s sulfite-free)

• 1 Tbls. Wrights Concentrated All Natural Hickory Liquid Smoke Seasoning

• 1 1/2 cups Christian Brothers Dry Sherry

• 2 Tea. Frank’s Red Hot Sauce

Mix all together and put into a Zip-Lock Baggie to marinade overnight. Flip the bag over occasionally.

Directions:

Heat grill to 400 degrees. I use a large electric pancake griddle. Once heated, spread about 1 Tbls. Olive Oil onto it and let it heat. Drain the fluid from the Chicken/Onion/Green Pepper mixture and set aside. Grill until the Onions are caramelized (brown) then add a bit more of the marinade liquid and cook a couple minutes longer. This whole process of cooking will take about 12 minutes. Scoop into a large bowl and serve with hot tortillas and cold condiments.  And if you really want to get fancy, you can purchase a cast-iron fajita platter and serve them sizzling hot! I just love that sound…Here's a resource for that product: http://www.cooking.com/products/shprodde.asp?SKU=208928

We use the left-over fajita filling to top our salads.

Condiments: (Prepare in advance)

• 2 cups Lettuce, shredded (Iceberg lettuce has NO nutritional value.)

• 1 1/2 cups Colby/Jack Cheese, shredded

• 2 cups Tomato, chopped into ¼ inch chunks

• 4 Tbls. Shallots or Green Onions, chopped

• 1 Fresh Lime cut into slices to drizzle over the top of each fajita

• ¾ cup. Sour Cream

• ¾ cup. Guacamole

Guacamole

• 2 small Hass Avocados

• 1 tablespoon fresh Lime juice

• 2 tablespoons Sour Cream

• Celtic Sea Salt and

• Frank’s Red Hot Sauce to taste

Leave the pit in the center of the guacamole and the leftover guacamole won’t turn brown.   

Makes about 2 Fajitas/person.  Serves 4-5 people.

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