Another slow cooker recipe. I enjoy finding new items to stuff inside a whole-wheat tortilla. I wasn't sure about the tequila addition, but it brought a subtle depth of flavor to the chicken. Next time, I'll cut the recipe in half. This makes 24 fajitas — a bit much for two people.
Baja Chicken Fajitas
INGREDIENTS
FOR THE BAJA CHICKEN
12 bone-in chicken thighs, visible fat and skin removed
1 cup onion, thinly sliced
1 cup low-sodium chicken broth
Zest of three limes, about 3 tbsp.
1/3 cup extra-virgin olive oil
1/4 cup tequila
12 bone-in chicken thighs, visible fat and skin removed
1 cup onion, thinly sliced
1 cup low-sodium chicken broth
Zest of three limes, about 3 tbsp.
1/3 cup extra-virgin olive oil
1/4 cup tequila
Juice of two limes
3 tbsp. fresh cilantro leaves, chopped
1 clove garlic, minced
1 tsp. honey
3 tbsp. fresh cilantro leaves, chopped
1 clove garlic, minced
1 tsp. honey
1 tsp. kosher salt
FOR THE FILLINGS
1 cup low-fat sour cream
Juice of one lime
24 whole wheat tortillas (8-inch)
1 can fat-free refried beans
1 cup low-fat sour cream
Juice of one lime
24 whole wheat tortillas (8-inch)
1 can fat-free refried beans
1 cup roasted red peppers, drained and sliced
2 avocados, peeled and diced
1/2 cup thinly sliced scallions
2 avocados, peeled and diced
1/2 cup thinly sliced scallions
1/2 cup fresh cilantro leaves
DIRECTIONS
Combine chicken, onion, broth and zest in a slow cooker. Cover; cook until chicken is tender, on low-heat setting for 4–5 hours. Remove chicken, allow to cool slightly. With two forks, shred meat from the bones. Discard bones and remaining contents of slow cooker.
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.
DIRECTIONS
Combine chicken, onion, broth and zest in a slow cooker. Cover; cook until chicken is tender, on low-heat setting for 4–5 hours. Remove chicken, allow to cool slightly. With two forks, shred meat from the bones. Discard bones and remaining contents of slow cooker.
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.
Combine sour cream and juice of 1 lime; season with salt.
Wrap tortillas in foil; warm them in a 350° oven for 10 minutes.
Heat roasted red peppers in a microwave until warm, about 30 seconds.
To serve, arrange chicken, reserved lime-tequila dressing, sour cream, tortillas, red peppers, beans, avocados, scallions, and 1/2 cup cilantro in individual bowls.
Source: Cuisine at Home Slow Cooker Menus
Wrap tortillas in foil; warm them in a 350° oven for 10 minutes.
Heat roasted red peppers in a microwave until warm, about 30 seconds.
To serve, arrange chicken, reserved lime-tequila dressing, sour cream, tortillas, red peppers, beans, avocados, scallions, and 1/2 cup cilantro in individual bowls.
