Hanz’s Tasty Fajitas
3 chicken breasts – strips ½ in thick and then in half the length
Rub:
1 ½ tbsp - Salt
1 tsp - Taco Seasoning
Dash - Cumin
1 tsp - Lemon pepper
1 tsp - Garlic powder
1 tsp - Mustard seed powder
1 tsp - Sage
2 tbsp – Dried minced onion
Melt together for sauce:
2 tbsp Butter
1 clove garlic
Juice from ½ lemon + zest
2 small tomatoes – rough chop
1 bell pepper - chopped
½-1/3 sweet yellow onion – chopped
4 tbsp Butter
Monterrey Jack cheese – shredded
Tortillas
Bake at 300 for 45 minutes
Combine spices to make rub, crush together using mortar & pestle. Lightly sprinkle rub onto chicken first, then mix together. On low, melt butter in small pan, add in minced garlic, lemon juice and zest. Pour butter mixture into leftover rub to make a thick sauce. Dip each piece of chicken into rub sauce, add in some additional butter if needed towards the end. Place into baking dish and top with about 1 tbsp of thinly sliced butter (randomly placed all over). In a pan heat up additional butter, throw in veggies and sauté for 5-7 minutes. Strain veggies with slotted spoon and put on top of chicken. Cover and bake.
When cooked take out of oven, add in a little cheese, put into warm tortilla, and eat. Repeat.
i cook by the seat of my pants. the above recipe is written by an observer (my wife) . be advised i don't usually use measuring spoons / cups often and didn't this time either. give it a shot and take the measurements on the spices "with a grain of salt"
. i found that i could've used a lot more of the mixture. so ya might want to double the quantities listed. or use a less chicken
i saved the resulting buttery goodness and stuck it in the freezer for future use.
also feel free to substitute butter with bacon or chicken fat.
and add mushrooms! kim doesn't care for them so i hardly cook with em' anymore but it would have been sweeeeet.
3 chicken breasts – strips ½ in thick and then in half the length
Rub:
1 ½ tbsp - Salt
1 tsp - Taco Seasoning
Dash - Cumin
1 tsp - Lemon pepper
1 tsp - Garlic powder
1 tsp - Mustard seed powder
1 tsp - Sage
2 tbsp – Dried minced onion
Melt together for sauce:
2 tbsp Butter
1 clove garlic
Juice from ½ lemon + zest
2 small tomatoes – rough chop
1 bell pepper - chopped
½-1/3 sweet yellow onion – chopped
4 tbsp Butter
Monterrey Jack cheese – shredded
Tortillas
Bake at 300 for 45 minutes
Combine spices to make rub, crush together using mortar & pestle. Lightly sprinkle rub onto chicken first, then mix together. On low, melt butter in small pan, add in minced garlic, lemon juice and zest. Pour butter mixture into leftover rub to make a thick sauce. Dip each piece of chicken into rub sauce, add in some additional butter if needed towards the end. Place into baking dish and top with about 1 tbsp of thinly sliced butter (randomly placed all over). In a pan heat up additional butter, throw in veggies and sauté for 5-7 minutes. Strain veggies with slotted spoon and put on top of chicken. Cover and bake.
When cooked take out of oven, add in a little cheese, put into warm tortilla, and eat. Repeat.
i cook by the seat of my pants. the above recipe is written by an observer (my wife) . be advised i don't usually use measuring spoons / cups often and didn't this time either. give it a shot and take the measurements on the spices "with a grain of salt"
. i found that i could've used a lot more of the mixture. so ya might want to double the quantities listed. or use a less chickeni saved the resulting buttery goodness and stuck it in the freezer for future use.
also feel free to substitute butter with bacon or chicken fat.
and add mushrooms! kim doesn't care for them so i hardly cook with em' anymore but it would have been sweeeeet.
