HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Special Feature

 

Football Fajitas

Serves six

 

Football Fajitas Fajitas are traditionally made from skirt steak and originated on the Tex-Mex border. But variations of everything exist, and these robust fajitas are made with either turkey or chicken, then stir-fried on top of the stove with brightly colored peppers. For fajita purists, just think of them as another regional specialty, the burrito.

 

Ingredients
1/2 onion, halved and thinly sliced
1 tablespoon soy sauce
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapeños, chopped
2 cloves garlic, chopped
2-1/2 to 3 pounds chicken or
   turkey breast, sliced into strips
1/4 cup freshly squeezed lime juice
2 tablespoons jalapeño pickling liquid*
1 red bell pepper, cut into thin strip
1 green bell pepper, cut into thin strips
1 tablespoon corn oil
Fresh cilantro sprigs

*Note: This is the liquid used to pickle and flavor the jalapeños. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapeños dry.

 

1. Place the onion in the bottom of a nonreactive dish. Mix in the cumin, powdered red chiles, chopped jalapeños and garlic together, then add the chicken or turkey strips. Pour the lime juice and the jalapeño liquid over all areas and toss to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning several times. (You may also place in a zip-lock plastic bag for easy marinating and tossing.)

2. Preheat a wok or large skillet until hot. Add the oil to coat the pan. Fajitas need to cook on a very high heat source, in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade, and quickly cook the chicken, stir-frying until half done, then add the vegetables. When the vegetables are cooked but still tender, remove to a serving platter. Heat any remaining marinade in the pan until reduced to half and pour over the chicken and vegetables. Garnish with cilantro sprigs. Serve with warm, soft flour tortillas and fresh Fire & Ice.

 

Four Quarters Fiesta

Recipes
 


This page created January 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,