Ingredients:

4 cups Onion I use Bermuda or Walla Walla Sweet onions
4 Green PeppersOmit this ingredient for those who have fibromyalgia
1 Boneless, skinless Chicken Breast cut in thin slices cross-grain to the muscle fibers
3/4 cup Nellie and Joes Key West Lime Juice (its sulfite-free)
1 Tbls. Wrights Concentrated All Natural Hickory Liquid Smoke Seasoning
1 1/2 cups Christian Brothers Dry Sherry
2 Tea. Franks Red Hot Sauce

Mix all together and put into a Zip-Lock Baggie to marinade overnight. Flip the bag over occasionally.

Condiments: (Prepare in advance)

2 cups Romaine or Spring Green Lettuce Leaves, shredded (Iceberg lettuce has NO nutritional value.)
1 1/2 cups Colby/Jack Cheese, shredded
2 cups Tomato, chopped into inch chunks
4 Tbls. Shallots or Green Onions, chopped
1 Fresh Lime cut into slices to drizzle over the top of each fajita
cup. Sour Cream
cup. Guacamole
Your favorite Salsa
8-12 Flour or Corn Tortillas, 8 inch

1 Tbls. Olive Oil (for the Grill)

Directions:

Heat grill to 400 degrees. I use an electric pancake griddle. Once heated, spread about 1 Tbls. Olive Oil onto it and let it heat. Drain the fluid from the Chicken/Onion/Green Pepper mixture and set aside. Grill until the Onions are caramelized (brown), about 12 minutes, then add a bit more of the marinade liquid and cook a couple minutes longer. Scoop into a large bowl and serve with hot tortillas and cold condiments. Makes about 2 fajitas per person. Serves 4-5.

To build your fajita, lay out a tortilla shell, spread some sour cream and guacamole onto the shell, then layer in the rest of the ingredients as you prefer. Add a dash of hot sauce to top it off, roll the shell up and eat it. Delicious.

We use the left-over fajita filling to top our salads.

And if you really want to get fancy, you can purchase a cast-iron fajita platter and serve them sizzling hot! I just love that sound