MUSHROOM JACK FAJITAS

MUSHROOM JACK FAJITAS image

Number Of Ingredients 29

4 boneless chicken breasts
Marinade (recipe follows)
1 large green pepper, julienned (about 8 ounces)
1 large red bell pepper, julienned (about 8 ounces)
2 medium onions, slivered (9 ounces)
1 tablespoon oil
8 ounces mushrooms, sliced
1 tablespoon bacon grease
4 slices bacon, cooked and crumbled (reserve 1 tablespoon grease)
6 ounces Monterey jack cheese, shredded
Toppings, optional
Marinade:
1 cup water
3 tablespoons soy sauce
4 1/2 teaspoons granular Splenda or equivalent liquid Splenda
1 tablespoon salt
1 tablespoon white vinegar
1 1/2 teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Optional Toppings:
Salsa
Sour cream
Guacamole
Shredded lettuce
Pico de gallo

Steps:

Place the chicken breasts in a large zipper bag. Combine the marinade ingredients and pour into the bag with the chicken. Set inside a baking dish and marinate in the refrigerator 2 hours or longer. Grill the chicken and keep warm while preparing the vegetables. In a large skillet cook the peppers and onion in oil until tender-crisp and slightly browned on the edges. Season with salt. Remove from the pan and set aside. Heat the bacon grease in the same skillet; sauté the mushrooms in the bacon grease. Season with salt, to taste. To assemble the dish, arrange the pepper and onion mixture on a large platter, or divide between six dinner plates. Slice the chicken on the bias and arrange over the peppers. Sprinkle with the cheese. Scatter the hot mushrooms and bacon bits over the top and let stand a few minutes until the cheese has melted. Serve with the toppings of your choice (not included in the counts). Makes 6 servings Do not freeze

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