Chicken Fajitas and Southwestern Quinoa

I love fajitas!!! I have tried several recipes over the years, and this has to be my favorite.When I make this dish, especially when it is accompanied with the Quinoa, my husband tells me my house smells like a Chile's Restaraunt. This is a great meal. And my kids even eat the chicken, which is saying something, because they don't like anything with "spices".

Fajita Marinade

1/4 c lime juice
1/3 c water
2 TBS olive oil
3 tsp apple cider vinegar
2 t soy sauce
1 t salt
1/2 tsp chili powder
1/4 tsp cayenne
1/4 tsp pepper
1/8 tsp onion powder
1/4 tsp cumin


2 chicken breasts
1 onion sliced
1 bell pepper sliced in half (any color will do.)

Mix together in a bag with chicken breasts and marinate in the fridge for several hours. 30 minutes before cooking, slice the peppers in half, and slice the onion in about 4 one inch slices, but don't seperate the "rings". Place them in a bowl and pour olive oil on top, let sit for about 30 minutes. Take the chicken out of the fridge and grill it. Place the onions and peppers on the grill also. Lay the peppers with the insides facing down. Slice the chicken and serve with peppers, onions, and the other toppings you like with your fajitas.

Southwestern Quinoa

1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped (I use minced.)
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 tsp cumin
1/8-1/4 tsp cayenne (depends on how spicy you like it.)
salt and pepper to taste
1 c frozen corn kernels
1 can (15 oz) black beans
1/2 tsp dried cilantro

Heat oil in saucepan, add garlic and onion. Cook until translucent. Mix quino into saucepan and cover with chicken broth. Add cumin, cayenne, salt and pepper. Bring to boil. cover and turn heat to low. Cook about 20 minutes. Stir in frozen corn and continue to simmer for about 5 minutes and the mixture is heated through. Add beans and cilantro.

Bean Quesadillas

We had these for dinner tonight, and they were oh so good. I just had to share.

Bean Quesadillas

1-2 TB olive oil
1 onion, diced
2 cloves garlic, minced
1 (15 oz) black beans, rinsed and drained
1 green bell pepper, chopped
3-4 roma tomatoes, chopped
1/2 (10 oz) bag of frozen corn
tortillas (I prefer whole wheat)
cheddar cheese

1. Heat oil in pan and saute onion and garlic until soft. Add remaining ingredients (except cheese and tortillas) and cook until heated through.
2. Heat a skillet on medium and place a tortilla on top, add cheese and bean mixture ( use as much as you want) then place another tortilla on top. Flip when tortilla is light brown and cook on other side.
3. Serve warm with sour cream.

This is so delicous! You can even eat the bean mixture on tortilla chips as a salsa.