Wow. That’s kind of a mouthful. This week’s meal was based on groceries we had that needed to be used up: tortillas, cherry tomatoes, and radishes. And what better way to use tortillas than to make fajitas? That’s what I’m saying.
We also had red potatoes, so I decided to make a potato salad. Guess where I got the recipe? Yep. Taste of Home is the best. This potato salad was pretty good, but I wouldn’t necessarily make it again. I’m a potatoes-mayonnaise potato salad person. That’s how I like it, simple. Accordingly, I didn’t include the recipe here, but you can head on over to TOH’s website and search for Creamy Red Potato Salad if you want it.
The chicken fajitas, however, received a general thumbs-up and I have to say I would definitely make them again. The marinade is completely out of my own head, and I used a George Forman to grill them. Grilled barbecue chicken in March!
Also you can make the fajitas up with whatever veggies you want, really. I heartily support that philosophy of using whatever’s on hand if you don’t want to go to the store simply to get the groceries for one single recipe.
Chipotle Barbecue Chicken Fajitas
1/4 c. olive oil
1 c. barbecue sauce
1 t. chipotle chile pepper
1/8 t. ground black pepper
1 T. Worcestershire sauce
5 boneless skinless chicken breasts
5 flour tortillas
cherry tomatoes, chopped
lettuce, torn or chopped
Whisk together the marinade ingredients. Place in a resealable bag. Add chicken and shake to coat. Place in refrigerator and let marinade for 4 hrs. Meanwhile, heat the grill or George Forman. Grill chicken breasts for 5 minutes (if using George Forman) or for 3 minutes on each side. Cool and cube.
Add chicken and fajita components as desired onto the tortilla. Fold and place on grill. Grill until cheese is melted and tortilla is browned. Serve warm.
YIELD: 5 servings
Note: you will probably have extra chicken, but it’s great leftovers!