6 boneless, skinless chicken breasts
1 cup chopped cilantro
Juice of 1 lime
1 cup olive oil
6 to 8 garlic cloves
6 or 7 small bell and/or frying peppers, seeded and sliced
1 very large onion, sliced
1 package flour tortillas
Guacamole (homemade or store bought) or peeled and sliced ripe avocado
Cherry or grape tomatoes, halved
Canned jalapeño pepper slices, drained
1 jar Desert Pepper Spicy Black Bean Dip (our favorite brand)
1 jar salsa (your favorite brand)
1 small container sour cream (room temperature)
Wash and pat dry chicken breasts. Place in large mixing bowl with the cilantro, lime juice, olive oil and a big pinch of salt. Mix everything together well. Using a garlic press, add garlic and combine well again. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least an hour.
In the meantime, sauté the peppers in a large, nonstick pan. When they are lightly browned, add the onion and continue cooking until the onions are lightly caramelized. Set aside.
Place chicken breasts on a preheated grill. Turn them after they have grill marks and keep turning until they’re cooked through. Set aside to cool slightly, then slice.
Place one flour tortilla at a time on a gas stove top or grill, and let each side warm up and get grill marks. Place on dinner plate and let the fajita building begin! (Makes for great leftovers, too.)