Adapted from Tried & True Recipes from The Ladies of the Innsbrook Ward
Happy Cinco de Mayo! {A few days ago.} We didn't do too much to celebrate besides these mucho fantastico fajitas. Sorry that the pic is of the semi-gross crockpot {since you can see all the burned on edges}, but the fajitas were a bit on the messy side and the pics were not so fabulous either. Luckily they taste fabulous, so I hope you enjoy!
Ingredients:
- 1.5 lb boneless/skinless chicken breast
- 1 cup onions - cut in long thin strips
- 1 green pepper - cut in long thin strips
- 1 jalapeno pepper - chopped finely
- 1/2 bunch of cilantro - chopped
- 2 cloves of garlic - minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. salt
- 1 can diced tomatoes (when doubled, use 1 can chopped and 1 can tomato sauce)
Directions:
1. Add all ingredients to crock pot. Cook on low for 8-10 hours or high for 4-5 hours.
2. Just before serving shred chicken with a fork. Serve in warm tortillas with your favorite toppings - sour cream, guacamole, shredded cheese, and salsa. YUM!
Serves 8 (but easily doubles, triples, or more)
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