Recipe - Fajitas Grande

2 pound Boneless chicken breasts
1 Lg yellow onion ringed
1 Yellow or green pepper One fourth i

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

Place chicken breasts in a nonmetallic 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
guacamole.
/\/\ichael ================= & Ms. /\/\ | /\ /\/\ | \/\/eslie
================= Acknowledgements go to Bubba and Billy Jo the best
fajita makers in all of Texas.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini