Sunday, March 22, 2009

Chicken Fajita Roll-up with knock off Cafe' Rio Rice

This might look like alot to do, but it is actually quite easy. You just have to prepare a few things ahead of time to allow the flavors to mix. Once it is time to put it all together, it's VERY easy.
When we went down to Dallas for spring break, Cherise made these for us! Chad loved the meal so much that not only is it one of his new favorites, but he wanted to have it again a week later! Yum. Me. Thanks Cherise!

the goods:

For the Fajitas:

Marinade for chicken:
2 c. water
1/3 c. soy sauce
3 T. sugar
1/2 tsp. salt
2 T. white distilled vinegar
1 T. ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 tsp. hickory smoke flavoring
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
4 chicken breast fillets

**The chicken needs to marinade for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinade for much longer than that, or the chicken could become tough. When it is finished marinading you will then grill the chicken and then shred it.

Mexi-ranch Dipping Sauce:
1/2 c. mayonnaise
2 T. onion, minced
2 T. tomato, diced small
1 T. buttermilk
1 T. white distilled vinegar
2 tsp. fresh cilantro, minced
1 tsp. canned green chilies (don't throw chilies away, you can use the remaining for the rice)
3/4 tsp. paprika
1/2 tsp. granulated sugar
1/4 tsp. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

**While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well, then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

Pico de Gallo:
2 medium tomatoes, diced
1/3 c. red onion, diced
1 jalapeno, seeded and diced
2 tsp. lime juice
2 tsp. fresh cilantro, minced
1/4 tsp. salt
1/4 tsp. ground black pepper

**The pico de gallo will also develop nicely in the fridge if you make it ahead of time. Combine all those ingredients, then cover and chill.

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce

When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done, and then shred.

Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1/4 c. shredded chicken across the center of the tortilla, followed by about 3 tablespoons of pico de gallo, and then drizzle mexi-ranch sauce over the pico. After you've done that, then add your shredded lettuce on top.

Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up. Serve.
You can also use the mexi-ranch sauce for dipping as well.

Mexi-Rice (or knock-off Cafe' Rio rice):

3 c. non-instant white rice

6 c. water

4 chicken boullion

1 T. butter

1 T. garlic

1/2 bunch cilantro

1 can green chilies (I just used the rest of the green chilies from the mexi-dipping sauce)

3/4 tsp. salt

1/2 onion

In your food processor combine garlic, cilantro, green chilies, salt and onion. Chop well.
In a pot add water and chicken boullions. Bring to a boil and then add rice, butter, and green mixture.

Cook as directed on back of rice bag (you may need to check it when it is finished, you might have to cook it a little bit longer).

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