Chicken Fajitas

Ingredients:

The first item to take care of is the basting sauce. You will use this sauce on your chicken breasts on the grill to keep the meat moist and to also add flavor. You can follow my recipe or add your own.

3 spoon fulls of butter
1/4 to 1/2 cup of worcestershire sauce
1 can of beer
1 bell pepper sliced into rings
1 yellow onion sliced into rings

Step 1:

While the butter is melting I take the onion and pepper and cut them into rings. Once done I add to the basting sauce and then let them simmer for about 3 or 4 minutes.

Step 2:

Simmering:

Step 3:

For the breasts I generally like to buy Boneless Skinless Breasts with Rib Meat but my wife insisted on shopping at Target and for some reason our Target doesn't sell Breasts with Rib Meat.

Step 4:

Once the grill is fired up and ready to go put the breasts down, layer the onions and pepper and then hit them with the basting sauce. I have my burners set to low and will cook the breasts with the hood open at all times.

After about 8-10 minutes I flip them.

Step 5:

And now the breasts are starting to look good.

About every 5 minutes or so during the cooking process I apply the basting sauce.

Step 6:

And once the breasts are almost done I slice up a lemon and a lime. I squeese one half lemon and one half lime over the breasts while on the grill just to give them a little extra flavor.

Step 7:

Now while your chicken is on the grill have your wife, partner, whatever, start the refried beans the Spanish Style rice. Both are super easy to cook.

Beans:

Step 8:

Rice:

Step 9:

The breasts should be done right now. I let them rest for about 3-5 minutes before I slice them up.

Step 10:

Sliced chicken:

Step 11:

And finally here is how you build the perfect fajita.

First you start with the Mission Tortillas. These are the best and the only ones I ever use.

Step 12:

Next you add a layer of refried beans.

Step 13:

Next up is the chicken.

Step 14:

Couple of dollops of sour cream:

Step 15:

Onion rings and pepper:

Step 16:

Topped off with cheese, lots of cheese. Rotel is a great substitue here.

Step 17:

And here is the finished product. I put too much in my fajita and it busted open on the side: