Home Sweet Home: New England Fajitas

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“The sense of smell can be extraordinarily evocative, bringing back pictures as sharp as photographs of scenes that had left the conscious mind.” – Thalassa Cruso

“Home is where the heart is” and for most of us it includes the familiar smell of a home-cooked meal.  When my (non-Celiac) sister went off to college, she came home for Thanksgiving Break and the first meal she requested was fajitas. A savory smell with a  hint of citrus fills our house each time my mom cooks the marinated chicken. Last night, I smelt the same aroma as I was finishing up some studying, and my mom had made fajitas for dinner! (Thanks Mom )

Now, I wish I could call these fajitas on the world wide web, but I know most people in the South would shun me. Instead, I’ll call them “New England Fajitas.”  The best part is the citrus marinade, which is best done overnight.  It’s a simple, relatively healthy meal with a lot of flavor. I’ve included our recipe below, but feel free to add your own toppings and experiment away!

New England Fajitas

Allergens: Celiac friendly and free of the Top 8.

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Ingredients

For the Marinade: 

  • Juice of 2 Limes
  • ¼ cup of Olive Oil
  • 4 cloves of Garlic (chopped)
  • 1 tsp. Ground Cumin
  • 1 Jalapeño (seeded and minced)
  • ½ cup finely chopped Cilantro (stems are okay!)

For Fajitas: 

  • Chicken Breasts (1-2 lbs.)
  • Olive Oil
  • Salt
  • Pepper
  • Onions (finely sliced)
  • Peppers
  • Salsa
  • Corn Tortillas (make sure they’re gluten free!)
  • Optional: any other fajita toppings that fit your allergy needs, such as cheese or sour cream

Procedure

  1. IMG_6784Marinade Chicken. Mix all ingredients together in a gallon Ziplock bag.  Shake well.  Add 1-2 lbs. of chicken.  Place in the refrigerator and marinate for at least 4 hours (preferably overnight or for 8+ hours).
  2. Cook Chicken. Heat a grill pan on medium high.  Sear the marinated chicken on both sides.  Transfer the chicken to a baking sheet.  Place in the oven at 400 for 10 minutes to finish cooking. Let sit for 5 minutes before slicing.
  3. Prepare Vegetables. While cooking the chicken, sauté onions and peppers with olive oil, salt, and pepper.  Prepare any other toppings you may like as well.
  4. Warm Tortillas. Dampen a paper towel.  Place corn tortillas inside and microwave for 30 seconds.
  5. Serve and Enjoy!

Tips and Tricks

  • The marinade is delicious with a citrus punch.  Feel free to try it out in some other chicken dishes as well!
  • Be careful when seeding a jalapeño! I highly recommend wearing gloves.
  • If you’re serving to a group where only part of the party is gluten free, you may want to serve on separate dishes for the Celiacs! We usually set aside my portion before serving everyone else, so we don’t need to worry about cross contamination.

2 Comments

  1. erinlouise266 February 3, 2014
    • Kaila511 February 3, 2014

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