218 grams / 7.6 oz
Featured Maple Leaf Product: Fully Cooked Chicken Thigh Strips (64075)
|Chicken Thigh Strips - fully cooked||1.5 Kg||3.3 Lbs|
|Tortilla Shells, Whole Wheat 10"||25 Each||25 Each|
|Yellow Peppers, sliced length-wise||400 g||14 oz|
|Red Peppers, sliced length-wise||400 g||14 oz|
|Green Onions, chopped||100 g||3.5 oz|
|Canola Oil||30 mL||2 Tbsp|
|Cheddar Cheese, shredded||400 g||14 oz|
|Parsley, Fresh, finely chopped (or cilantro)||120 mL||1/2 cup|
|Lime Juice||60 mL||4 Tbsp|
|Garlic, minced||30 mL||2 Tbsp|
|Brown Sugar||30 mL||2 Tbsp|
|Cumin, ground||10 mL||2 tsp|
|Sour Cream||375 mL||12.7 Fl oz|
|Salsa (prepared or homemade)||375 mL||12.7 Fl oz|
- Defrost chicken thigh strips in the refrigerator overnight. In a bowl, create the chicken fajita sauce by combining the lime juice, garlic, brown sugar, and cumin, whisk together and side aside.
- In a large pan or on a grill, heat the canola oil and saute the yellow and red peppers until golden brown and cooked. Add green onions, remove from pan, and set aside.
- To the same large pan or grill, add the chicken strips and saute until warm, add the fajita sauce that was set aside and continue to saute the until the chicken reaches an internal temperature of 165 F (74 C) is reached.
- To build the fajitas, lay out the tortilla shells (either as whole side or 2 halves cut-in-half) and place chicken filling and sauteed vegetables on each shell. Top with shredded cheddar cheese. Optional - place assembled fajitas onto a large baking and bake in a pre-heated 350 F oven to melt the cheese prior to service. Serve hot. Serve with plate with 15 ml (1 Tbsp) of sour cream and 15 ml (1 Tbsp) of salsa.
Serve with Spanish rice and grilled corn-on-the-cob (not included in the nutritional analysis).Garnish with finely chopped parsley.
Nutritional Info per 218 grams / 7.6 oz
|Calories (34.1% from fat)||364 kcal|
|Saturated Fat||3.7 g|
|Trans Fat||0.022 g|
|Dietary Fiber||4.0 g|
|Vitamin A||16 RE|
|Vitamin C||55 mg|