Fajitas of Santa Fe
Prep Time: 15
Cook Time: 10
Serves: Serves: 4
Ingredients
- 3/4 cup salsa
- 2 Tbsp. olive oil
- 2 Tbsp. lime juice
- 2 Tbsp. tequila
- 2 cloves garlic, minced
- 1 lb. boneless, skinless chicken breasts
- 2 large green bell peppers, cut in half
- 4 slices red onion, cut 1/4-inch thick
- 8 (7-inch) flour tortillas, heated according to package directions
- 1 cup Sargento® Fancy Shredded Mild Cheddar Cheese
Directions
Combine salsa, oil, lime juice, tequila and garlic in large plastic food storage bag. Add chicken, peppers and onion. Close bag securely. Marinate in refrigerator at least 2 hours or up to 24 hours.
Remove chicken and vegetables from marinade; reserve marinade. Grill or broil chicken and vegetables 4 to 5 inches from heat, about 5 minutes per side, or until chicken is cooked through. Cut chicken and peppers into strips; separate onion slices into rings.
Heat reserved marinade to a boil. Divide chicken and vegetables evenly among tortillas; drizzle with hot marinade. Sprinkle with cheese. Roll up and serve.