[onlypaid]
by Chef Dewayne Rose
Summary: Chicken Fajitas served with Spanish Rice and topped with a Mexican Dressing
Cooking time (duration): 12
Number of servings (yield): 3
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Ingredients
- 1 Red Bell Pepper Julienne
- 1 Yellow Bell Pepper Julienne
- 1 Med. White Onion Julienne
- 1 Cup Chicken Breast cut into strips
- I package of Spanish rice
- ¼ Cup Ranch
- 2 Tbsp. Mayonnaise
- ¼ Cup Enchilada Sauce
Instructions
- Prepare Spanish rice, ahead of time.
- Render pan hot with olive oil
- Julienne Peppers and Onion, and add to pan. Cook until translucent, but still a light crisp texture
- Cut chicken breast into strips
- Render another pan hot, and cook chicken
- Once chicken is thoroughly cooked, introduce to vegetables in pan
Dressing:
- In mixing bowl, combine mayonnaise, ranch and enchilada sauce. Mix well
- Season with salt and pepper
To Serve:
- Place Spanish rice in center of tortilla
- Place chicken and vegetables over top of Spanish rice
- Sprinkle cheese down center of vegetables and chicken
- Drizzle sauce over top
- Place halved jalapeno at end of tortilla, and top with a lightly grilled whole green onion
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