Time for family and friends for Sunday Supper!
Grilled Chicken Fajitas
Grilled Peppers, Onions, and Tomatoes
Fresh lime wedges
Chips and Salsa (my Salsa Roja works well!)
Here's the set up: You'll want a big enough space for all the different dishes. Using small plates or bowls of different sizes to hold your food. I used a low coffee table as the buffet table. That way everyone could sit around the area and create their dishes, and have conversations at the same time. It worked really well. Here was my set up.
Next for the food prep: Keep it easy, keep it simple. Take a little help from some convenience foods, such as the guacamole, or buying frozen pepper and onion mix, it's a time saver. I used peppers, onions, and tomatoes. I cut all my vegetables, I was on a roll. Different pepper colors make the dish colorful and interesting. Here they are. (I just noticed the red onion is missing...but that was grilled too!)
For the chicken I used Williams-Somona's Fajita Rub. $10.00 at Williams Sonoma. (I usually make my own spice blends but I couldn't resist this when I smelled it in the store!) Just rub some of it on the chicken before grilling. It provides a bold Latin-style seasoning flavor that combines smoky chilies, cumin and garlic with tangy lime and aromatic herbs.
Bold Latin flavors in a rub!!
Then MGG grilled the chicken. You can grill indoors, outdoors, or just pan fry them. Then you want to cut them up into long strips.
For the ranchero beans, I just opened a can of pinto beans and jazzed them up a bit with some chili powder, onion powder, cayenne pepper, and cumin. Nice and zesty.
Serve with warm tortillas, your favorite Spanish rice recipe and don't forget all the condiments. (Ideas are listed above.) The variety of condiments make it fun and everyone loves to create their own dish!
Here's the finished product:
Sorry for the dark pic but we were having "mood" lighting!