Michael "Dog3" Lonergan wrote:
> My boss brought me back some Chicken Fajita Seasoning from a trip to
> Dallas. I think I'm going to give it a try tonight. It is called Fiesta
> Extra Fancy Chicken Fajita seasoning. I've already sprinkled the chicken
> and it's in the fridge. I'll season it all day until I get home. I'll
> then quick sear the chicken and then grill it until done. I'll make some
> quac sear the chicken across the grain and serve on warm flour tortillas
> with some shredded lettuce, sour cream and salsa.
>
Sounds like grilled chicken tacos to me. I know it's a made-up
American dish so there's no real "standard," but I thought that fajitas
were a kind of stir-fry, where you'd do the chicken and sliced onions
and peppers over a high flame. Didn't know there is now a seasoning
mixture associated with it. What are the main components? -aem

Michael "Dog3" Lonergan wrote:

> "aem" > hitched up their panties and posted
> oups.com:

> > Sounds like grilled chicken tacos to me. I know it's a made-up
> > American dish so there's no real "standard," but I thought that
> > fajitas were a kind of stir-fry, where you'd do the chicken and
> > sliced onions and peppers over a high flame. Didn't know there is
> > now a seasoning mixture associated with it. What are the main
> > components? -aem
>
> I just made the fajitas as I know them from the restaurants I've
> eaten in. Grilled over a high heat and served with typical Mexican
> sides and warm flour tortillas.

Yeah, like Chuy's! I prefer this sort, I don't really care for the
stir-fry type.


Brian
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