Restaurant Recipes

libby l says:

Lois

Hope this helps!
“Chili’s” Fajitas

Menu Description: “A pound of steak, chicken or combination on a sizzling
skillet. Peppers available with Fajitas by request”.

Chili’s is perhaps the restaurant most responsible for introducing the famous
finger food known as fajitas to the mass market. Company CEO Norman
Brinker discovered the dish at a small restaurant on a visit to San Antonio,
Texas. When Chili’s put the item on its menu in the early eighties, sales
immediately jumped 25 percent. That revolutionized Chili’s.”

Today just about every American knows what fajitas are, the Southwestern
style grilled chicken, beef, or seafood, served sizzling on a cast iron skillet.
Everyone has their own method of arranging the meat and onions and peppers
in a soft tortilla with globs of pico de gallo, cheese, guacamole, lettuce, sour
cream, and salsa. The tough part is trying to roll the thing up and take a bite
ever so gracefully without squeezing half of the filling out the backside of the
tortilla onto the plate, splattering your clean clothes, while goo goes dripping
down your chin. This recipe is guaranteed to be as delicious and messy as the
original.

Serves two as an entree

Marinade
1/4 cup fresh lime juice
1/3 cup water (may be slightly reduced, if preferred)
2 Tb vegetable oil
1 lg clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce (Yoshido’s preferred)
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder

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2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin
1 Spanish onion, sliced
1 Tb vegetable oil
1 teaspoon soy sauce
2 Tb water
1/2 teaspoon lime juice
Dash ground black pepper
Dash salt

On the Side
1/2 cup pico de gallo
1/2 cup grated Cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1 cup shredded ettuce
6 to 8 6-inch flour tortillas Salsa
Combine all of the ingredients for the marinade in a small bowl. Soak your choice
of meat in the marinade for at least 2 hours. If you are just using the sirloin, let
it marinate overnight, if possible. When the meat has marinated, preheat your
barbecue or stove top grill to high.

Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes.
Combine the soy sauce, water, and lime juice in a small bowl and pour it over the
onions. Add the black pepper and continue to saute until the onions are translucent
and dark on the edges (4 to 5 more minutes). Salt to taste.

While the onions are sauteeing, grill the meat for 4 to 5 minutes per side or until done.
While the meat and onions are cooking, heat up another skillet (cast iron if you have
one) over high heat. This will be your sizzling serving pan. When the meat is done
remove it from the grill and slice it into thin strips. Remove the extra pan from the heat
and dump the onions and any liquid into it
If you’ve made it hot enough the onions should sizzle. Add the meat to the pan and
serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on
a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave
or 30 seconds and serve on the side. Serve salsa also, if desired.

Assemble fajitas by putting the meat into a tortilla along with your choice of
condiments. Roll up the tortilla and eat up.

dlgrl=me says:

Michael

try the topsecretrecipes.com website, they have lots of copies of your fav restaurant recipes