The Engineer’s Kitchen: Fusion Style Fajita’s

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Cross Engineering Lunch

On the menu at Glew Engineering Consulting today, I went a little south of the border, but not too much. I served up a slight fusion style of fajitas that have less spice and heat than you would traditionally find, yet retained the wonderful fresh flavors of the chicken and peppers. By adding soy sauce to the marinade, it does not dramatically take away the traditional flavor; so much as add a new dimension. The acidity of the vinegar combined with the tanginess of the soy sauce makes a great background for the garlic and chili powders to come together on. While the marinade has a nice mellow kick to it, none of the flavors are too strong to dominate the rest of the dish. This allows the sweetness of the peppers and onions to stand on their own without being overpowering.

While I did have the grill available today, the thermal temperatures outside were rather warm so I went with only using the side burner. You could defiantly make this on the grill, but I would highly suggest not cutting the chicken previously to grilling. ½ inch strips might be a little hard to keep above the grate. I would also advise not grilling the peppers, as sautéing them with the marinade gives them a better texture and lets the flavors meld together nicely.

Fusion Style Fajitas:

  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/3 cup low sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder (optional)
  • 1/4 teaspoon fresh black pepper
  • 1 ½ pound boneless skinless chicken breasts
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 large red onion
  • 2 tablespoons oil
  • 6 whole wheat flour tortillas
  • Sour cream (optional)

Begin with the marinade by placing the first six ingredients in a large glass mixing bowl and combining thoroughly. Reserve about ¼ cup of marinade aside to sauté the peppers and onion. Place the chicken breasts in the marinade and cover tightly with plastic wrap. Place in the refrigerator for at least 3 hours.

To prepare the peppers, cut into ¼ inch strips and set aside. Cut the onion into slightly thick rings and then cut across to get little arches that are about ¼ inch thick.

When you are ready to begin, remove the chicken from the marinade and slice into ½ inch strips. Place the oil in a large skillet and bring to a med high heat. Add the chicken and cook until done, stirring occasionally to make sure all sides completely. Remove the chicken and set aside. Next add the peppers and onion to the hot pan and cooked until they are about half way done. At this point, add the reserved marinade, cover and cook until tender and the onions are translucent. This should take about 5-7 minutes.

Serve the chicken and peppers up with steamed flour tortillas and sour cream to complete the meal. In staying with the healthy theme here at work, I served up the fajitas with fresh fruit on the side to compliment the meal.

As always, please feel free to add feedback on this dish, along with any ideas on how to improve or change it up.



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