Barleyovertheborderfajitas Recipes

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

BARLEY OVER THE BORDER FAJITAS

Steps:

• Slice steak into thin strips.
• Place in gallon storage bag.
• Mix vinegar, olive oil, lemon juice, lime juice, onion powder and salt in small bowl.
• Pour over steak.
• Refrigerate at least one hour, or overnight.
• Soak mesquite chips and wooden skewers in water.
• Cut onions into quarters and place on skewers.
• Cut bell pepper into strips and put on skewers.
• Preheat grill and add mesquite chips.
• Remove steak from bag put on grill.
• Spray or brush olive oil on onions and peppers and place on grill.
• Turn onions and peppers frequently to prevent burning.
• Remove steak when done (8 to 10 minutes per side).
• Serve steak, onions, peppers and salsa on a tortilla.