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| Chicken Fajita 3.0.2 |
I really don't know the difference between a fajita, a taco or a burrito, but sometimes these are just the most fantastic things to make. Mine has everything in it: hot, cold, crunchy, soft, spicy, veggie, meaty, cheesy, tomatoey, wheaty, toasty . . . can't say that about too many foods. And it's as easy and complex to whatever degree you're in the mood for. You could just slap one together with whatever's in the fridge, or you can lavish some care on it, which is what I did.
Nick's Spicy Niquita
Salsa
Ingredients
1 lb. cherry tomatoes (about 50 or so), halved
2 large jalapeños or serrano chilies, roughly chopped
4 large cloves garlic, diced
Olive oil
Salt and pepper
Method
1/2 red pepper, cut into rings
The way I like mine is to layer a heap of the chicken mixture on the bottom, followed by a liberal dose of salsa, then a liberal sprinkling of cilantro, then some grated cheese (Asiago is a particular favorite), a little chopped red onion and finally a handful of lettuce (baby lettuce mix would be good here).
1 lb. cherry tomatoes (about 50 or so), halved
2 large jalapeños or serrano chilies, roughly chopped
4 large cloves garlic, diced
Olive oil
Salt and pepper
Method
This is a my version of the Moroccan dish "Salade cuite," meaning "cooked salad." Possible additions would be chopped onions or cilantro to finish. Assemble all ingredients in a baking dish. Mix thoroughly, making sure everything's nicely coated with the olive oil. Salt liberally. Preheat the oven to about 350º and bake uncovered, stirring occasionally, for about an hour. Remove from the oven, cover and let stand until salsa comes to room temperature.
Filling
Ingredients
1 cup chicken, oven roasted and well seasoned
1 cup chicken, oven roasted and well seasoned
1/2 large red onion, cut into rings
4 large cloves garlic, diced
Diced chilies to taste
Sauté the vegetables in a little olive oil until cooked through; a little char on them won't hurt. Just before filling your tortilla, add the chicken in to reheat.
Assembly
Warm a flour tortilla. I put a sheet of aluminum foil on my electric burner and heat the tortilla on medium until I get some char on both sides.
The way I like mine is to layer a heap of the chicken mixture on the bottom, followed by a liberal dose of salsa, then a liberal sprinkling of cilantro, then some grated cheese (Asiago is a particular favorite), a little chopped red onion and finally a handful of lettuce (baby lettuce mix would be good here).
Roll your creation up tightly and carefully and serve with a nice Pinot Grigio or Sauterne.
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