- Yellow mustard
- Virginia ham
- roast pork
- Swiss cheese
- sweet pickle
- sourdough bread
- thinly sliced deli ham
a garnish for meats, poultry, fish or seafood.
- rice wine vinegar
- sesame seeds
- dark sesame oil
- breast
- sliced celery
- green onions
- toasted slivered almonds
- fresh basil
haven’t tried
- cooked brown rice
- hickory-smoked barbecue sauce
We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed.
WHY THIS RECIPE WORKS:
To create indoor chicken fajitas that didn’t require a slew of compensatory garnishes to be tasty, we took a fresh look at the key ingredients. For well-charred, juicy chicken we marinated boneless, skinless breasts in a potent mix of smoked paprika, garlic, cumin, cayenne, and sugar before searing them hard on one side and finishing them gently in a low oven. We revamped the usual bland mix of bell pepper and onion by charring poblano chiles and thinly sliced onion, and then cooking them down with cream and lime. Finally, we finish the dish with small amounts of complementary garnishes: pickled radish, queso fresco, and cilantro leaves.
- heavy cream
- RAJAS CON CREMA
- smoked paprika
- CHICKEN
- minced fresh cilantro
- Lime wedges
- couscous
- Kosher salt and pepper
- medium carrots
- grated
- 8oz. can tomato sauce
- Dijon mustard
- fat
- Kosher salt and black pepper
- low-fat sour cream
- combination; about 1 Lb.)
- boneless beef sirloin
- rice vinegar
- thin corn tortillas about 6 inch size
- coarsely chopped
- cilantro
- Kosher salt and freshly ground black pepper
- Grated zest of 1/2 large lemon
- mascarpone cheese
- 6-inch pita breads
- thinly sliced prosciutto