Baja Chicken Fajitas - 28g Carbs, 3g Fiber
{This goes with the "Frijoles Rancheros - 18g Carbs, 6g Fiber". Nutrition does not specify if the tortillas and fillings are included. I did run it at calorie count... Consider the tortilla, topping extra!! Remember that avocado is a great fiber addition and should benefit you also when considering net carbs. Low carb tortillas are available. Check for them in your area. If not, consider using a leaf of lettuce as your tortilla. It is quite good this way. I found some at the local stores already packaged for this use. Take care, Gloria}
From: www.cuisinerecipes.com
Put the fillings in bowls on the table and let your guests assemble their own fajitas. You can add any other ingredients you like to the list of suggested fillings.
Makes: 24 fajitas
Total time: 4–5 hours (low heat)
FOR THE BAJA CHICKEN, COMBINE:
12 bone-in chicken thighs, skin removed
1 cup thinly sliced onions
1 cup low-sodium chicken broth
Zest of 3 limes (about 3 Tbsp)
1/3 cup olive oil
1/4 cup tequila
Juice of 2 limes
3 Tbsp chopped fresh cilantro
1 clove garlic, minced
1 tsp honey
1 tsp kosher salt
FOR THE FILLINGS, COMBINE:
1 cup sour cream
Juice of 1 lime
24 flour tortillas (8-inch)
1 cup drained and sliced roasted red peppers
2 avocados, peeled and diced
1/2 cup thinly sliced scallions
1/2 cup fresh cilantro leaves
For the chicken, combine chicken, onions, broth, and zest in a 4- to 6-qt. slow cooker. Cover slow-cooker and cook chicken until tender on low setting, 4–5 hours. Remove chicken; pull meat from bones. Discard bones.
Whisk together oil, tequila, juice of 2 limes, 3 Tbsp. cilantro, garlic, honey, and salt. Moisten meat to taste with the lime-tequila mixture. Reserve any remaining mixture.
For the filling, combine sour cream and juice of 1 lime; season with salt.
Wrap tortillas in foil; warm them in a 350 degree F oven for 10 minutes.
Heat roasted peppers in a microwave on high until warm, about 30 seconds.
To serve, arrange chicken, reserved lime-tequila dressing, sour cream, tortillas, red peppers, avocados, scallions, and 1⁄2 cup cilantro in individual bowls.
Makes: 24 fajitas
Nutrition Per Fajita: 284 Calories, 13g Total Fat, 4g Sat, 32mg Cholesterol, 447mg Sodium, 28g Carbs, 3g Fiber, 12g Protein
Posted by: chefgloria1030@yahoo.com
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