Try this Poncho and Leftys Fruity Chicken Fajitas recipe, or contribute your own.
Suggest a better descriptionNotes: at Pancho and Leftys -- A Mexican Cantina, 2000 Washington St., Two Rivers, WI. To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili powder and 2 tablespoons reserved pineapple liquid. Toss well and chill at least 2 hours. To make fajitas, combine remaining ingredients except chicken and tortillas. Marinate chicken strips in mixture 10 minutes. Remove chicken strips from marinade and place in heated skillet over medium heat. Cook 5 to 8 minutes or until chicken is cooked through, brushing occasionally with reserved marinade. While chicken is cooking, heat tortillas on stove top or in microwave oven until soft and pliable. To assemble: Transfer cooked chicken to one side of small, hot, oiled cast-iron skillet. Skillet should be hot enough that when chicken and salsa are added they sizzle. Put chicken on one side, salsa on the other. Immediately remove from heat and serve while still sizzling with three warmed tortillas per person, rice and refried beans. Makes 4 servings. Debora Jones, owner, sent the recipe. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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Serving Size: 1 Serving (1548g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1796 | ||
Calories from Fat: 393 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.7g | 58 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 921.2mg | 283 % | |
Sodium 2047.2mg | 71 % | |
Potassium 3877.6mg | 102 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 26.4g | ||
Protein 294.7g | 421 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1796
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