Chicken Fajitas With Chipotle Sauce
by Janet Casperson, Blue Ridge Bear Yogurt & Espresso
1-lb chicken breast
1 Amber beer (We used Dos Equis Amber Lager)
2 tbs Evoo Olive oil
Sea salt & pepper to taste
1 green pepper
1 red pepper
1 yellow pepper
1 red onion
1/4 lb crimini mushrooms
1 yellow squash
2 tsp plain coconut oil (It doesn't become rancid with high heat as evoo does)
1 Block of cream cheese
1/2 cup plain Greek yogurt
1 small can of chipotles
- *This can be sauteed or baked*
- The night before: slice chicken into 1/2 inch strips. Place in plastic bag with evoo and pepper and rub to coat, pour beer, cut lime in 1/4 and gently squeeze them, add to the marinade.
- Add salt until the end to prevent the meat from becoming chewy and hard at the time of cooking. Right before cooking, discard marinade and salt.
- Bake chicken at 375F for about 30 min until golden OR cook in saucepan with 1 tbsp coconut oil at medium-high heat until golden and fully cooked.
- Remove from heat and place in a platter.
- Add remaining tbsp of coconut oil and add sliced onions and mushrooms. After 2 min add sliced peppers.
- Cook for 2 min and add zucchini and squash. Cook for 2 more min and add salt to everything. Remove from heat.
- Don't overcook to ensure veggies are tender but firm and still retain all of their nutritional properties.
For Chipotle Sauce:
- In the same saucepan where you cooked the fajitas and at low heat, add 1 block of cream cheese, 1/2 cup plain greek yogurt and the thick liquid from the chipotle can.
- If you want it spicy you can chop up 2 chipotles and add to the mix. Add sea salt to taste.
- Mix with a spoon until a thick sauce consistency is achieved. Heat for 3 min and then turn off.
- Let remaining heat finish cooking the sauce.