Category Archives: Mexican

From the September – October 2005 issue of Cook’s Illustrated come some amazing fajitas. The key here is the 15 minute marinade, and reserving a little to toss on the vegetables and chicken after you grill them. Better Chicken Fajitas … Continue reading →

Ingredients: 1 1/2 pounds boneless, skinless chicken breasts Marinade 2 tablespoons olive oil 3 tablespoons lime juice 2 cloves garlic 1 cup packed cilantro leaves 1/2 jalapeno, seeded Salt and pepper Vegetables 1 tablespoon olive oil 1 large onion, peeled … Continue reading →

Cook’s Illustrated – March & April 2005 I little more work then putting them in the microwave, infintely better taste. Ingredients: 2 flour tortillas 2/3 cup shredded Monterey Jack and/or cheddar cheese Vegetable oil from brushing tortillas Kosher salt Directions: … Continue reading →