Saturday, March 15, 2014
Grilled Chicken Fajitas and Guacamole
Oh boy, you sure can tell that summer is coming to end by the lack of sunlight now available to illuminate my dinner pictures. For most of the summer daylight extended well into the evening and even after 9:30 or 10:00pm, but now darkness is creeping in a little earlier every night. I took this photo last night around 7:45pm on a clear, beautiful, hot evening but, the lack of light and failure to use a flash has unfortunately resulted in a muted, dull appearance of the beautiful vibrant colors which were in reality on this tasty fajita. Bright orange sweet pepper and verdant guacamole against the stark white briny queso fresco made a lovely presentation as well one delicious dinner!
Yesterday was supposed to be a joint Sunday birthday celebration for me and my sister-in-law, Jen, whos birthday is today (HAPPY BIRTHDAY, JEN!!) and mine, which is tomorrow. However, my little niece Sophia, started pre-school on Thursday and Friday of last week and, as we should have expected, she inevitably picked up a bad cold. So, we were forced to scratch our planned giant Fajita party with tubs o guacamole and free flowing Margarita. Mom and I still ate the food, but I sure did miss the fun day we had planned, slip n slide and all!! Unfortunately, I anticipate this will now be the first of many plans to be interrupted by pesky germs picked up by little fingers.
In an effort to keep as much mess out of Nans kitchen last night, and because it tastes good, we chose to cook the chicken, the peppers and the onions all on the grill. One gigantic boneless skinless chicken breast was butterflied and seasoned with a variety of freshly ground chili powders including pasilla, ancho and chipotle as well as cumin, coriander, oregano, salt and pepper. The peppers and onions were cut in half or quarters, depending on their size, and simply seasoned with oil, salt, pepper and a drizzle of Worcestershire sauce. All were grilled over fairly high heat and chicken was removed first when an instant read thermometer indicated it was cooked through. The onions and pepper stayed on until they were nicely charred and softened but still slightly firm. We sliced them all into long strips and filled our warmed flour tortillas with the chicken, onions, peppers, crumbled queso fresco, chopped cilantro and a dollop of guacamole. So good!
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