|COOKING ON THE WILD SIDE|
|by Albert Taillon|
As well as their very own triedand true recipes, friends, Family and guest were kind enough to share theirrecipes with us.
Results 1 - 10 of 21 for fajita sides
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Mix marinade and pour in zip-lock bag; place chicken in bag. Let marinate for a minimum of 4 hours. Stir fry onion in oil until soft and then add ...
Fajitas marinade is available ... blacken on all sides. Place pepper ... pepper and chicken strips, sprinkle with cheese, then walnuts. Makes 2 servings.
THE CHICKEN: Light the charcoal grill. Pour fajita sauce, 3 teaspoons ... lightly brown one side. Once browned, ... grill, sprinkle both sides of chicken with ... Roll up and serve.
Sprinkle fajitas with meat tenderizer ... strip on both sides. Remember this ... fajitas you've ever prepared, call me and I'll eat them myself. I promise.
Combine lime juice, ... 8-10 minutes per side until well browned ... napkins! Combine all ingredients. Cover and let stand in refrigerator until ready to serve.
Heat oven or ... sprinkle on both sides with juice of ... gives tortillas a more toasted taste then the oven-steaming method, but it takes a bit longer.
Place chicken breast ... mixture on one side of the tortilla, ... salsa, and then roll up the tortilla. Place the filled tortilla on a plate, seam side up.
Combine in large ... picante sauce. Fold in one side of tortilla shell and ... on top of first side. Serve with Spanish rice. Makes enough for 6 people.
Sprinkle both sides of chicken breasts ... mixture. Add guacamole, pico de gallo, cheese and sour cream to taste. Roll and serve immediately. 4 to 6 servings.
Pound breasts between ... minutes on each side. Or, fry ... center of a tortilla. Top with avocado, lettuce, salsa and sour cream. Fold and serve. Serves 4-6.
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