Mexican Chicken Fajitas - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

218 grams / 7.6 oz

Ingredients

	Metric	Imperial
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.