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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)
1 lime
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 zucchini
1 yellow squash
2 tsp plain coconut oil (It doesn't become rancid with high heat as evoo does)

For Sauce:
1 Block of cream cheese
1/2 cup plain Greek yogurt
1 small can of chipotles

  1. *This can be sauteed or baked*
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and place in a platter.
  6. Add remaining tbsp of coconut oil and add sliced onions and mushrooms. After 2 min add sliced peppers.
  7. Cook for 2 min and add zucchini and squash. Cook for 2 more min and add salt to everything. Remove from heat.
  8. Don't overcook to ensure veggies are tender but firm and still retain all of their nutritional properties.

For Chipotle Sauce:
  1. 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.
  2. If you want it spicy you can chop up 2 chipotles and add to the mix. Add sea salt to taste.
  3. Mix with a spoon until a thick sauce consistency is achieved. Heat for 3 min and then turn off.
  4. Let remaining heat finish cooking the sauce.


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