Title: Fajitas Grande
Categories: Poultry
Yield: 4 servings

2 lb Boneless chicken breasts 1 Yellow or green pepper 1/4 i
1 Lg yellow onion ringed

3 Cloves garlic; minced 3 tb Lime juice
1 ts Cumin 1 Shot Tequila (optional but r
1/3 c Worcestershire sauce Chopped fresh cilantro
1/4 c Soy sauce Grated cheddar & jack cheese
1 ts Liquid smoke Sour cream
2 ts Vegetable oil Salsa
1/4 ts Oregano Guacamole
1/4 ts Thyme Lettuce
1/4 ts Cayenne Chopped tomatoes
1/4 ts Black pepper

Place chicken breasts in a non-metallic container. Top with onion rings and
green pepper strips. Combine marinade ingredients in a small bowl; mix
well and pour over meat and onions. Refrigerate 8 hours or overnight.
Remove the meat & onions from marinade, reserving the onions, peppers and
marinade. Place meat on grill, basting often with the marinade and turning
often. Meanwhile saute onion and peppers in butter adding salsa to keep
moist. When the chicken breasts are done, slice into thin strips and add to
the skillet with sauteed vegetables. Heat flour tortillas quickly on the
grill. Watching and turning them often. Serve skillet mixture hot on the
warm flour tortillas with your choice of sour cream, grated cheddar and
jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and
/\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie
================= Acknowledgements go to Bubba and Billy Jo - the best
fajita makers in all of Texas.

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