Great recipe!. I tossed the peppers and onions in vegetable oil and broiled at 500 degrees F for 8-10 minutes, stirring 2 times to get the vegetables slightly blackened. I also like to add 1 T of taco seasoning to 1 c of sour cream for additional flavor. I will make this again. Thank you, Kevin!
This was great, I love the touch of cinnamon!
These fajitas were the first ones I had ever made, and they are incredible. If you don't have caster sugar, you can put regular granulated sugar in a food processor and grind it up until fine (10-20 seconds). One thing I learned was that the citrus in lime actually begins to "cook" the chicken while marinating, so it's not best to leave the chicken in the marinade overnight (correct me if I'm wrong). Because of the quantity, once I added the veggies and stirred them in, I had to cover the skillet and turn the heat up a little to get the veggies to cook. While that was going on, I took corn tortillas and swiped them on one of the stove elements (eye) to heat up and slightly burn the tortillas so that they have that smokey taste-- a little trick my husband taught me. I layered the tortillas three at a time and separated the three with paper towells to keep them warm. We served it with shredded cheddar cheese, salsa, and sour cream. It is one of our favorite dishes; the cinnamon is amazing, the lime is refreshing, and the sweet and spicy is awesome. These are so much more than "chicken fajitas."
I was skeptical of the cinnomon, but found that it added a nice touch. I also added two jalepenos. I will definitely make this again.
This was great Kevin. The lime is the key to this chicken. The sweet citrus flavor with sugar and spice of pepper was teriific. I doubled up on the cayenne pepper and added a little cummin. I let marinade for about an hour. I also topped with Monteray Jack & Cheedar cheese. This was wonderful and I plan on fixing this offten. Thanks for the great recipe!