Spring Break
Heartburning Fajitas
LIZ SUNSHINE
Issue date: 10/19/06 Section: Verve
I tweaked his creation a bit, but essentially it was grilled chicken breasts marinated in a combo of olive oil, lime juice, jalapeños, poblanos and salt and pepper. Inside the tortillas, there were sautéed onions and peppers and all the fixin's.
This food column has garnered me some new friends. Go figure? It has also propelled me off the couch and out from in front of the television. Yes, I'm taking a break from "Sex in the City."
This week, Aubrey (remember, she's the picky eater) stopped by and so did my colleagues Kate, Tanner and Justin. Aubrey doused her fajitas with too much sour cream while the rest of us gobbled them down, spiciness and all.
I won't lie, I slammed a bunch of Tums afterward and prepared for the burning acid to begin attacking me. It wasn't so bad this time. I must be pretty relaxed.
L'chaim and B'tay Avon (To life and Eat well).
Recipe:
1 1/2 pounds boneless, skinless chicken breasts
2 Tablespoons olive oil
3 Tablespoons lime juice
2 cloves garlic
2 jalapenos, seeded
1 Poblano pepper
Salt and pepper to taste
1 Tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
10 flour tortillas
Flatten chicken breasts to 1/2-inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, limejuice, garlic, jalapeno poblano, salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
In a large skillet over medium heat oil, add onions and peppers and cook until they are tender and begin to brown.
Grill the chicken on each side for 4-5 minutes. To serve, slice chicken into even strips. Serve hot with onions, peppers and all the fixin's.
Staff writer Liz Sunshine can be reached at verve@collegian.com.
This food column has garnered me some new friends. Go figure? It has also propelled me off the couch and out from in front of the television. Yes, I'm taking a break from "Sex in the City."
This week, Aubrey (remember, she's the picky eater) stopped by and so did my colleagues Kate, Tanner and Justin. Aubrey doused her fajitas with too much sour cream while the rest of us gobbled them down, spiciness and all.
I won't lie, I slammed a bunch of Tums afterward and prepared for the burning acid to begin attacking me. It wasn't so bad this time. I must be pretty relaxed.
L'chaim and B'tay Avon (To life and Eat well).
Recipe:
1 1/2 pounds boneless, skinless chicken breasts
2 Tablespoons olive oil
3 Tablespoons lime juice
2 cloves garlic
2 jalapenos, seeded
1 Poblano pepper
Salt and pepper to taste
1 Tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
10 flour tortillas
Flatten chicken breasts to 1/2-inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, limejuice, garlic, jalapeno poblano, salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
In a large skillet over medium heat oil, add onions and peppers and cook until they are tender and begin to brown.
Grill the chicken on each side for 4-5 minutes. To serve, slice chicken into even strips. Serve hot with onions, peppers and all the fixin's.
Staff writer Liz Sunshine can be reached at verve@collegian.com.
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